Guess What's Smoking?

[Pork Belly]

Does anybody know this cut of meat? I will post the answer with the "After" picture later today.

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[DivotMaker]

I don't have any idea, Brian!  But, knowing you, it's probably something like Yak shoulder, bear butt, or some other exotic meat!  lol!  Can't wait to hear!

[Pork Belly]

It's been going 7 hours it's up to 237 IT but not tender enough so I sealed it back up and am letting it cook some more. I had it skin-side down in the first picture.

There is lots of good meat on a head. The tastiest bits are the muscle group that controls the eye movement. They are basted in layers of rendered fat while it cooks.

[bigbassnutt]

Now that is an interesting smoke!

[Pork Belly]

Just Pulled it, I will break it down after it cools a bit. I hope you all had a good weekend and fine meals.

[Pork Belly]

Here is the break down, The small ball of meat is the most tender bite on a hog it is the muscle group that controls the eye movement. The other picture shows the breakdown. from left to right, fat, bone, skin for tog treats, meat.

That was half a hog head, from this years pig we put in the freezer. It's not a lot of meat about 2.5 pounds, but it is a matter of not wasting anything from what you kill. Give it a try if you have the opportunity. 

[mnsmoker]

You might want to invite Andrew Zimmern over!!

[Pork Belly]

I got a phone call this morning "Hey Brian we killed a hog, you want the head?" I never turn down free meat, so I used a little  Memphis Dust and ran it twelve hours in the #3. I will break it down tomorrow but the pieces I snacked on tonight were delicious.

[DivotMaker]

Woo Pig Sooie!! 

[Pork Belly]

Had two meals from this today. For breakfast the jowls, sliced thick, lightly flowered then seared in a hot skillet. For dinner, I chopped the tongue and assorted meat for tacos.

Great smoke flavor, 6 oz of sugar maple, 3 hours at 175, 9 hours at 250.

[Walt]

I think I would like to be your neighbor, Brian.

[Pork Belly]

Walt next crayfish season you bring the mudbugs and I will smoke an equal amount of hog, now that's a party.

[Smokster]

The skin looks crispy.  I bet a nice quick broil after the smoke would have given it a nice crisp skin.

[Pork Belly]

It was crisp. I should have taken a picture of the bottom side, the bark was amazing.

[OFFSHORE GINGER]

I got a phone call this morning "Hey Brian we killed a hog, you want the head?" I never turn down free meat, so I used a little  Memphis Dust and ran it twelve hours in the #3. I will break it down tomorrow but the pieces I snacked on tonight were delicious.

Following this very close ............because the head offers very good meat , and not to mention that i have a friend of a friend..... who uses nothing but the head for his Mex - restaurant .............