or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoked Pork Brisket!
New Posts  All Forums:Forum Nav:

Smoked Pork Brisket!

post #1 of 11
Thread Starter 

You've probably never seen a pork brisket at the market, it's not a typical cut you see in the states.  Here in Portland there's a local company called Tails and Trotters that makes great pork products and European cuts like this.  I picked up this pork brisket, which as I understand it is where the belly and loin meet.  It's not an evenly shaped cut of meat so it required some attention on the temperature.    

 

Here it is in the packaging:

 

 

IMG_0378.jpg    IMG_0379.jpg

 

 

I smoked it on my Horizon 16", using a mix of charcoal with mulberry wood chunks:

 

IMG_0380.jpg

 

 

Here are a few pictures of the brisket as I was prepping it.  Used Jeff's rub.

 

 

IMG_0381.jpg

 

Side view:

 

IMG_0382.jpg

 

Top view.  You can see I scored the fat cap of the loin.

 

IMG_0383.jpg

 

 

Timing and temperature were a big question.  I figured at 7 pounds, this would be about a 9 hour job at 230 degrees.  In fact, this is a challenging cut of meat to straight smoke, because the different areas cook differently and have different target temperatures.  Here's a look after about 5 hours:

 

IMG_0384.jpg

 

 

After 9 hours, I started probing and the temperature in the belly part was about 170, and the loin part about 160.  I decided it was done.  After all, I didn't want the loin to dry out.  Here it is after a 20 minute rest:

 

IMG_0387.jpg

 

 

I first sliced into the belly end, nice smoke ring and seemed to be the right level of doneness.

 

IMG_0391.jpg

 

IMG_0392.jpg

 

 

On the loin end, the shape is a little funny but it came out good too.  Sorry it's blurry.

 

IMG_0394.jpg

 

 

Another shot towards the middle of the brisket.  These were absolutely delicious.

 

IMG_0400.jpg

 

 

For dinner I chopped up some of the brisket and we had tacos.  The next night, I made a chili which came out great as well.  The remaining parts are now in the freezer, I think I'll save them for the fall and make some more chili or pork stew.  

 

IMG_0404.jpg

 

 

The pork brisket was a fun experiment.  At $7/pound its economical and yielded lots of delicious meat.  It's an unusual shape, I think rolling it up or trimming it down would make for more consistent doneness, but overall I'm pleased with how it came out.  Thanks for taking a look!  

post #2 of 11

Awesome smoke ring

looks_great.png

Thanks for the Qview

post #3 of 11

Looks tasty!!

 

If ya put "pork brisket" in the handy dandy search tool up top you can look at several threads on that topic!!

 

  Have a great day!!

 

  Craig

post #4 of 11
Thread Starter 

Yeah I tried that, you get articles about pork and beef brisket, not pork brisket.

post #5 of 11

I just googled pork brisket and saw some good info. I'm gonna have to ask my butcher about that cut, thanks. icon14.gif Yours looks great ! drool.gif

post #6 of 11

Looks like you nailed it!

 

              thumb1.gif

post #7 of 11

439.gif Looks Great Ravenelli

post #8 of 11

Looks like a winner to me!first.gif

post #9 of 11

Looks good - interesting.

post #10 of 11

So to even out the cooking times I simply doubled the "brisket" over on itself. For prep I brined it in a fish sauce brine spiked with indonesian long pepper and shallots. then made a fish sauce simple syrup for a finishing glaze.

post #11 of 11

Nice! 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoked Pork Brisket!