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Thread: Pork Cushion on the 14.5

  1. #1
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    Pork Cushion on the 14.5

    Today, I did my first go with a Cushion. To my surprise, the Cushion was actually three! So the cook was 3 3lb. Cushion roasts.
    The roasts were tied with butchers twine.
    I'm learning how to cook with the 14.5. Old school technique. No real mods, no algorithms, no fans...no thermometer except the one Weber provided.
    Just open all vents 100% and let it fly. Cook temps ranged from 225-275. Average temp probably 250.
    The smallest cushion took 8 hours to get to 200. the other two took 9 hours and they measured 186 and 195.
    They are all resting in foil with No.5 sauce and mixed berry jam for some sweet. Since they are boneless and tied...my plan is to slice , rather than pull.
    The roasts are the size of a jumbo grapefruit post cook.
    Peach Kissed Q

  2. #2
    TVWBB Emerald Member Dustin Dorsey's Avatar
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    I'm not going to lie. I had to google that! It definitely seems interesting. Good luck. I'm guessing slicing is probably the right way to go.

  3. #3
    TVWBB Emerald Member Jerry N.'s Avatar
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    Quote Originally Posted by Dustin Dorsey View Post
    I'm not going to lie. I had to google that!
    Me too. Looks like it will be okay to pull.

    http://www.clovegarden.com/ingred/ap_cushz.html
    1880 / Genesis S-320 / Jumbo Joe

  4. #4
    TVWBB Emerald Member Dustin Dorsey's Avatar
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    Yeah it's probably fine to pull too. I'm not clear on whether it's something normally part of the picnic or if they always cut it separate. I guess it's kind of the like the way people have figured out all the muscles of the pork butt.

  5. #5
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    Pluses:
    very good flavor
    lean
    quick cook
    easy to slice when cooled

    Minuses:
    very lean
    less moist-very little fat
    different mouthfeel-more texture
    lower cost

    Summation:
    It is both different and good
    If a good butt is a 5, a cushion is 4.5
    Peach Kissed Q

  6. #6
    TVWBB Hall of Fame Bob H.'s Avatar
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    I see pork butt everywhere. Never seen or heard of pork cushion before. If I ever see one it would be interesting to try.....

  7. #7
    TVWBB Pro Dan C. FL's Avatar
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    I haven't see cushion either. But, I'll definitely keep my eye out for it!
    22" Weber Kettle; 18" Weber Kettle; Big Brother: 18" Weber Smokey Mountain ; and Brand New Baby Brother 14" Weber Smokey Mountain

  8. #8
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    Guys I stumbled over it at Gordon Food Service. The mgr. said BBQ joints were using it...more yield and less up front cost. Well I'm not sure many real joints are switching but there is a place for it.

    The Mgr. also introduced me to Cow Tenderloin. 1/2 the cost of beef tender. It is like a tender with grit. More texture for sure. Not bad for $5 lb.
    Peach Kissed Q

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