What is the smoked pork arm?

Smoked pork arm is the front leg and arm of the pig that was smoked. Usually it contains three key pieces of pork: Boston Butt, Picnic and Pork Hock. The meat is usually smoked either by hickory, Apple or Cherry Wood, but oak, maple and other wood types can also be used. The lower end of the smoked pork arm contains a picnic ham, which is usually covered with some fat and skin and usually contains bones of a round leg or femur. The incision is commonly divided into two pieces of meat: Boston butt, which is the upper part of the foot containing the bone of the shoulder, and the picnic, which is the bottom of the foot. The picnic is also covered with grease and commonly covered with skin about halfway. The skin can be cut or sprayed with meat cooking to produce crispy cracking.

While one piece of smoked pork arm can be used for pulled pork, the Boston ass is most often consumed for this type of meat. The blade bone adds a sweet tasteThe meat closest to the bone, while a piece of meat contains enough fat to maintain moisture while the cut cooked and also prevents drying. The smoked pork arm is usually smoked through hardwood, such as Apple, for at least six hours at low heat. The meat is often cooked for 15 hours to gain the most taste of the combination of smoke, bones and meat.

After cooking, the smoked pork arm allows to rest for up to three hours to reabsorb and redistribute the natural juices of pork into all parts of the arm. After rest, the meat is pulled out of the roast of small pieces using two forks or hands. The meat pulled by a pork arm is placed in a bowl or container and is used to make sandwiches with pulled pork and other meals that have meat type of meat. The meat is usually served with the sauce according to the choice of a chef, which usually contains either grilling spices, FEP or honey.