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Old 04-24-2012, 02:08 AM   #1
wolfstar
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Default Pork Brisket with bone?

I was at a local hispanic oriented market (Food City) and they had a seemingly good deal on a pork cut called "Pork Brisket with bone" for 1.69/lb. Anyone here played with this cut before?

I am thinking a long slow smoke...but am looking for input from past experience here...

Thanks for reading...

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Old 04-24-2012, 02:24 AM   #2
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http://www.virtualweberbullet.com/brisketselect.html
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Old 04-24-2012, 07:09 AM   #3
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ummm...

http://www.smokingmeatforums.com/t/1...d-pork-brisket

not enough in depth info on that above thread, nor any others I could find....



this is a cut that is seemingly not normally seen in your normal markets, I found it by accident at the local hispanic market.

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Old 04-25-2012, 10:49 PM   #4
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Its not just a whole pork shoulder/butt?
I always get the bone-in butt/shoulder cut, but they also sell half cuts of the shoulder...maybe that's what you're familiar with?

can you post a pic of it?

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Old 04-28-2012, 01:54 AM   #5
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I think I have my answer...

the part you cut off when you do St Louis style ribs.....

makes sense in a hispanic market as this part is probably pretty good for tamales and tacos if cooked properly....

I am getting a few next week to play with...we'll see how it goes

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Old 04-28-2012, 07:03 PM   #6
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Quote:
Originally Posted by wolfstar View Post
I think I have my answer...

the part you cut off when you do St Louis style ribs.....
Yep, that's it. When you trim full spares down to St. Louis cut you remove the brisket bone and continue your cut through the top part of the rack. You end up with a ton of cartilage and bone, but there is still some good meat in there.

-Mike
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