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Pork Neck anyone?

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  • Sydney Simon
    Former Member
    • Apr 2016
    • 19
    • Sydney, Australia

    Pork Neck anyone?

    Morning everyone or evening as it is for me! This weekend's cooking adventure is pork neck. I've got 2 pieces weighing up to a little over 5 pounds in total. Any advice on cooking and timings? I was thinking of cooking it like the pulled pork recipe on here but not sure if that would work for neck? Oh, and is this enough to feed 5 people with sides? And what sides do you all have with pork over there? Thanks as always everyone!
  • fzxdoc
    Founding Member
    • Jul 2014
    • 5247
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
      Weber Summit S650 Gas Grill
      Weber Kettle Premium 22"
      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
      Adrenaline BBQ Company's SS Rack for DnG
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
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      Fireboard Extreme BBQ Thermometer Package
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    #2
    I've never cooked pork neck in my smoker, but I'm sure someone else will step in with some good ideas. Just looking at the photo and not knowing the thickness/weight, it sure doesn't look like a lot of meat for 5 people unless 3 of them are little kids. What's the weight?

    Kathryn

    Comment

    • martybartram
      Former Member
      • Apr 2016
      • 460
      • Vass, NC

      #3
      If that is five pounds, based on the amount of fat I think you will lose 1+lb to trimming and then lose another pound during the cook. That leaves you with 3 pounds conservatively and maybe 2 or 2.5 on the other side. You may want add some more meat to the menu or if you are going to pull it, definitely serve it on some good buns. Here, slaw is a must with pulled pork and maybe baked beans. Beans would be great to set under the meat as it cooks.

      Comment

      • Danjohnston949
        Former Member
        • Dec 2014
        • 4418
        • 1410 9th. St. N, Fargo ND

        #4
        Sydney Simon, Top of the Morning to You Down Under! First, I have never cooked pork neck! But If I had to I think I would Dry Brine it for 12-24 Hrs in the Refridgerator, then add your favorite pork rub about 6 Hrs before the Smoker! Cook Indirect @225* F until Meat is at desired temp, 165* F forSlicing, +- 203* F for Pulling?
        I am a Poor one for Sides and Info, Eunice usually takes over! I like Sauerkraut, Baked Beans, Garlic Bread, small Green Salad if I must! Hope I have been of Some Help to You, Damned Little I Know!
        Eat Well and Prosper! From Fargo ND, Dan

        Comment

        • Bob's BBQ
          Club Member
          • Jan 2016
          • 498
          • Wisconsin

          #5
          I've never done neck. Would love to hear how you prepared it and how it turns out.

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10756
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              ********************************************
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              Kinnick (American Foxhound)
              ************************

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            #6
            Never done it. I am curious to hear how it is.

            Comment

            • BBQ'd_Nuke
              Former Member
              • May 2016
              • 65
              • Le Claire, IA

              #7
              I did swine spine once, turned out to be a hit. It's different than the neck though, I think. It's smaller pieces, some really boney without alot of meat, and the butcher gave me 7 lbs for $3. I couldn't turn it down.

              Comment

              • Sydney Simon
                Former Member
                • Apr 2016
                • 19
                • Sydney, Australia

                #8
                Sorry guys the site has been down all day so haven't been able to reply! Sounds like I might be the Guinea pig here 😄 I will as suggested cook at 225F if the Akorn char-griller decides to play nice. Can be a bit fiddly at low temps. I want to go for pulled so I'll take it off at 203F and this time not be a total rookie and forget to take pictures. 😄 Thanks for the side suggestions, I will prob do some beans and I was thinking of a blue cheese, pear and rocket salad with a balsamic glaze as my sides. We'll see!

                Comment

                • CeramicChef
                  Former Member
                  • Jul 2014
                  • 1184
                  • OKC, OK

                  #9
                  This should be interesting. I've always used pork neck for beans and sammies. Good stuff!

                  Comment

                  • Spinaker
                    Moderator
                    • Nov 2014
                    • 10756
                    • Land of Tonka
                    • John "J R"
                      Instagram: JRBowlsby
                      Smokin' Hound Que
                      Minnesota/ United States of America

                      ********************************************
                      Assistants
                      Dexter (Beagle mix)
                      Kinnick (American Foxhound)
                      ************************

                      Grills/Smokers/Fryers
                      Big Green Egg (Large) X3
                      Blackstone 36" Outdoor Griddle 4-Burner

                      Karubeque C-60
                      Kamado Joe Jr. (Black)
                      Lodge L410 Hibachi
                      Pit Barrel Cooker
                      Pit Barrel Cooker 2.0
                      R&V Works FF2-R-ST 4-Gallon Fryer

                      Weber Spirit Gasser
                      ******************.
                      Thermometers
                      FireBoard (Base Package)
                      Thermoworks ThermaPen (Red)
                      Thermoworks MK4 (Orange)
                      **************

                      Accessories
                      Big Green Egg Plate Setter
                      Benzomatic TS4000 Torch X 2
                      Benzomatic TS800 High Temp Torch X 2

                      Bayou Classic 44 qt Stainless Stock Pot
                      Bayou Classic 35K BTU Burner

                      Digi Q DX2 (Medium Pit Viper Fan)
                      Dragon VT 2-23 C Torch
                      Eggspander Kit X2
                      Field Skillet No. 8,10,12

                      Finex Cat Iron Line
                      FireBoard Drive
                      Lots and Lots of Griswold Cast Iron
                      Grill Grates
                      Joule Water Circulator
                      KBQ Fire Grate

                      Kick Ash Basket (KAB) X4
                      Lots of Lodge Cast Iron
                      Husky 6 Drawer BBQ Equipment Cabinet
                      Large Vortex
                      Marlin 1894 .44 Magnum
                      Marquette Castings No. 13 (First Run)
                      Smithey No. 12
                      Smokeware Chimney Cap X 3
                      Stargazer No.10, 12
                      Tool Wizard BBQ Tongs
                      Univex Duro 10" Meat Slicer
                      ********************************
                      Fuel
                      FOGO Priemium Lump Charcoal
                      Kingsford Blue and White
                      Rockwood Lump Charcoal
                      Apple, Cherry & Oak Log splits for the C-60
                      **************************

                      Cutlery
                      Buck 119 Special
                      Cuda 7' Fillet Knife

                      Dexter 12" Brisket Sword
                      Global
                      Shun
                      Wusthof
                      *******
                      Next Major Purchase
                      Lone Star Grillz 24 X 48 Offset

                    #10
                    Yeah let us know how this goes. And take some pictures, I am trying to picture what this sucker is gonna look like.

                    Comment

                    • HouseHomey
                      Club Member
                      • May 2016
                      • 5421
                      • Huntington Beach, Ca. Surf City USA.
                      • Equipment
                        Primo Oval xl

                        Slow n Sear (two)
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                        FOGO
                        A 9 year old princess foster child
                        Patience and old patio furniture
                        "Baby Girl" The cat

                        Erik S.

                      #11
                      Pork necks I've thrown Ito braises, stocks and beans. I have never cooked it as a main. In some Mexican cooking you ban get beef neCk/throat for tacos. I'm not sure that's enough for 5. I so curious. Please post pics.the fat looks amazing and the color is gorgeous.

                      Comment

                      • PBCDad
                        Club Member
                        • Jan 2016
                        • 394
                        • Seattle area
                        • Pit Barrel Cooker - 2015
                          22" Kettle + SnS - 2016
                          Thermapen - 2016
                          Jambo 24x48 offset smoker (Big Tex) - 2017
                          Camp Chef Denali griddle - 2018
                          Billows and Signals - 2020

                        #12
                        I've cooked pork neck in a slow cooker before, it was pre-cured and smoked like bacon would be. Had a different taste, good, not sure how much was due to the prep vs. the meat. I would think any of the standard sides - beans, rice, cornbread, coleslaw, etc. - would go well with it. Pulled would probably be a good way to serve it, we ate it off the bone and we had to get our forks all around the bone. Does yours have a good amount of bone in it still? If so, that will also reduce the amount of meat (obviously) so I second having a backup main. Plus you never know how people will like the different flavor.

                        Rambling a little, but maybe there is something in there that adds to the discussion.
                        Last edited by PBCDad; May 26, 2016, 12:07 AM.

                        Comment


                        • Sydney Simon
                          Sydney Simon commented
                          Editing a comment
                          Hey PBCDad :-) Ramble all you want my friend. It doesn't have any bone, only a good layer of fat and a nice skin so I will be hoping for some good crackling. Also having a starter and sides with it for main and I believe the wife is making churros for dessert so think this should be plenty! :-)
                      • Sydney Simon
                        Former Member
                        • Apr 2016
                        • 19
                        • Sydney, Australia

                        #13
                        Hi! I'm back from triumphant pork neck cooking and it's good news folks. I would heartily recommend this cut to you all. Similar to shoulder/butt but (butt, but, lol) I think a little more flavoursome. The smaller piece took around 6 hours at a steady 225* while the bigger piece took around 6 3/4 but I bumped it up to about 275* to finish it off as it was 8.30pm. My wife made pretzels to start with a beer and cheese sauce for dipping. I then served our shredded pork neck on toasted sourdough with garlic butter and drizzled with KC Classic sauce (thank you Meathead, can't wait for the cook book to arrive). I made chargrilled broccoli with lemon jam and walnut butter and bitter greens with creamy bacon dressing for our sides.

                        My wife stepped in for dessert with home made churros in a bed of powdered icing sugar with a choice of salted caramel or mexican chocolate for dipping. Unfortunately no photographic record of dessert was possible before being devoured. I just about managed to get a photo of the pork neck before the vultures struck.

                        We did manage to save some for tonight which I used to make enchiladas with which were honestly the best I've ever had.

                        Anyway, pics attached. Thanks as always everyone and as I said go forth and cook pork neck. Got some great crackling from the skin too!

                        Comment


                        • CeramicChef
                          CeramicChef commented
                          Editing a comment
                          Thats one fine lookin' bunch of cookin'! Kudos and congrats! Love that money shot.
                      • billg71
                        Charter Member
                        • May 2015
                        • 400
                        • Acworth, GA
                        • Komodo Kamado 22" Supreme
                          PK Grill
                          Weber Genesis S-330
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                          Weber Go Anywhere charcoal portable(my oldest Weber)
                          Maverick 732
                          Tappecue
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                          ThermaWorks Smoke
                          Thermapens

                        #14
                        Damn that looks good! Congrats on a successful cook!

                        Comment

                        • Dutchness
                          Former Member
                          • Apr 2016
                          • 89

                          #15
                          Pork neck is the cut they use mostly for pulled pork here in Holland because it's cheaper than shoulder.

                          Comment

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