Brock Gingery
TVWBB Super Fan
So last weekend I smoked a pork cushion and pulled it. In between the overtime I've been working, and family commitments I did not have time to document it.
It was an overnight cook that began at midnight and ran until noon the next day when the cuts all registered a temp of at least 205F. The smokey mountain ran overnight without a problem, averaging between 223 to 248 degrees.
The cushion cuts were placed in a roasting pan, and turned over once after 6 hours. For the rub, the mix used was
1/2 cup black pepper
2 tblsp of sea salt (extra salt can be added at the end when pulling if needed)
2 tblsp of onion powder
1 tblsp of Spanish paprika
3 tsp of cumin
2.5 tsp of garlic powder
Pork came out very tender and with a clean flavor accented by black pepper. The WSM did very well considering the temperature overnight was running right around freezing.
It was an overnight cook that began at midnight and ran until noon the next day when the cuts all registered a temp of at least 205F. The smokey mountain ran overnight without a problem, averaging between 223 to 248 degrees.
The cushion cuts were placed in a roasting pan, and turned over once after 6 hours. For the rub, the mix used was
1/2 cup black pepper
2 tblsp of sea salt (extra salt can be added at the end when pulling if needed)
2 tblsp of onion powder
1 tblsp of Spanish paprika
3 tsp of cumin
2.5 tsp of garlic powder
Pork came out very tender and with a clean flavor accented by black pepper. The WSM did very well considering the temperature overnight was running right around freezing.
