KyNola
Member
First two pics show the general shape and marbling of a Kurobuta pork collar. Somewhat reminds me of a beef brisket.
Pork collar rubbed with John Henry Apple Rub
In the MAK at 225 with hickory
MAK's Pellet Boss has got this one. Programmed to go at 225 until the meat probe reaches 175. Then drop to the "smoke" setting of 170-180 to hold it until I get back to it. BP is also doing one today with a bit of a different take I think.
Over to you BP!
Pork collar rubbed with John Henry Apple Rub
In the MAK at 225 with hickory
MAK's Pellet Boss has got this one. Programmed to go at 225 until the meat probe reaches 175. Then drop to the "smoke" setting of 170-180 to hold it until I get back to it. BP is also doing one today with a bit of a different take I think.
Over to you BP!