GMG Pork - Mixed Results

[Saucy Pig]

Thought id post first smoke of a pork collar on my GMG. I'll be posting a review of the GMG itself after the weekend when I see how it copes for a party of 20.



Pork collar rubbed and ready to go. Didnt use SYD recipe we've been trying to come up with our own.





Ok, so cooked at 250Ffor about 6 hours hitting an internal temp of about 165f. Bit of spraying then foiled and back on smoker. Once back on the smoker it only took an hour and half to be very tender and around 195f.

Pulled pretty easily. Have to say the meat was the juiciest Ive cooked, but there was still a heck of a lot of connective issue that hadnt broken down, probably threw away about 30% of it.

Im not sure if this was because it needed longer before foiling or it was just a fatty piece of meat.

[Saucy Pig]

Cooking 4 of these this weekend, will do them at 225, longer cook may help with the breaking down of the jelly.
Anything else I'm missing?

[keith157]

Other than having a good look at the joints for excess fat I think you've got it sussed.

[joker smoker]

heres my tip.[if you have the time]

1. separate money muscles
2. inject and rub
3. place in GMG AT 160F for 6 hrs. to develop smoke profile
4.ramp up GMG to 240 F to develop bark.
5.when internal temp of money muscle reaches 160, marinade in glazing sauce and rest in cooler
6.when rest of pork butt hits 160F internal , foil tightly with a little liquid[e.g.juice/coke, stock] and ramp GMG to 275 F
7. when pork hits 195F internal, ramp up GMG to 325F . Remove from foil, reserve au jus, glaze and return to cooker unfoiied for 10 mins.
8. return glazed money muscle to cooker for further 10 mins or until glaze is set but not burned
10 remove from cooker and rest for at least 2 hours
11 slice money muscle, pull butt and add reserved juices or sauces to taste

[Saucy Pig]

That's some cracking advice, cheers Joker.
Cant wait to try that out. Loving the GMG so far.