Pork Brisket with bone?

wolfstar · Apr 23, 2012

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...

iaefebs · Apr 23, 2012

http://www.virtualweberbullet.com/brisketselect.html

wolfstar · Apr 24, 2012

ummm...

http://www.smokingmeatforums.com/t/109951/smoked-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.

malkore · Apr 25, 2012

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?

wolfstar · Apr 27, 2012

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

LakesideBrewing · Apr 28, 2012

wolfstar said:
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

Pork Brisket with bone?

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Pork Brisket with bone?

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