Food - Drink
The Absolute Best Cuts Of Pork To Smoke
By BRENDAN MCGINLEY
Pork Collar
This marbled section of the neck and upper back is an excellent choice for the grill, with its outer layer of attached fat that keeps the meat moist. A favorite among professional pitmasters, pork collar is versatile for any cooking method. Similar cuts from this region of the pig are neck filet, CT butt, or collar butt.
Pork Butt
The portion from the shoulder socket to the spine is known as the butt, as well as numerous combinations of "Boston" and "butt," with "shoulder," "blade," and "roast." The Boston butt is the simplest to cook, requiring 10 or more hours on the grill and, most importantly, a long rest once cooked.
Pork Shoulder
Coming from the shoulder socket to the elbow portion of the front leg, the shoulder cut, or “picnic,” is one of the cheapest cuts. Cook the pork picnic at very low temperatures for 10-plus hours, and use a moisturizing flavor spray to prevent the thin portion from smoking quicker than the thick one.
Pork Hock
Hocks essentially come from the picnic, and can be from the front or the rear leg, with the front cut also called pork knuckle. While hock contains less meat than most cuts, its abundant connective tissue makes it a popular choice for frying, stewing, and smoking, especially with a rotisserie function.
Pork Trotters
Pork trotters, or the feet, have a good amount of cartilage and tendons that give incredible flavor when smoked low and slow. Trotters take a lot of patience and studious prep work, but they are worth it, and as trotters can be found with the hock attached, you’re guaranteed easy cooking and great results.