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Odd Cut of Pork ??

post #1 of 14
Thread Starter 
Well, I finally decided I better take over the freezer and find out exactly what was in this thing. Both my wife and I are guilty of buying more cuts, throwing them in the Freezer and sometimes forgetting about them. Then of course a sale comes up and we buy more PDT_Armataz_01_21.gif
After going thru the freezer and doing alittle defrosting, I told my wife, no more meat purchases for atleast two months. rolleyes.gif Well, hopefully.
One cut I found was very odd. I know Briskets to be beef, but this one is called a Pork Breast Bone Brisket. icon_question.gif Too me, it really looks like a slab, with some bones, but unlike spare ribs. Anyone have any ideas? Should I smoke it just like ribs?

As to the freezer, I now have a note pad taped to the exterior door listing all cuts of meat from Beef, Pork, Poultry, Fish, Venison and Misc. and how many types of those cuts are inside. Ought to save us some money in the long run.
post #2 of 14
As far as I know Brisket is Beef, never heard of a pork brisket.
post #3 of 14
post #4 of 14
Thread Starter 
Interesting Blackhawk. So something does exist like that. I am guessing I will treat it somewhat like a slab of ribs then. PDT_Armataz_01_34.gif
post #5 of 14
A lot depends on just how the animal was butchered. In effect, it is sort of the Breast Plate of the animal. sometimes it is saved and treated as a bone in piece of meat. sometimes it is sliced off the sturnum and is boneless. Almost like the Breast Meat, for lack of a better term. And, sometimes the sturnum is split so you have a couple of chunks, bone in, that sit above the actual ribs.
post #6 of 14
BREAST MEAT?????????

i;m there!!!!!!!!!!

post #7 of 14
Good description Pescadero.PDT_Armataz_01_34.gif
post #8 of 14
Thread Starter 
So would you smoke similar to ribs? Not sure how much bones to contend with, so might not see any pull back. I may do it like I do my beef ribs, stick it in Aluminum pan with some Mojo.
post #9 of 14
To me it sounds like you have the trimmings from St. Louis style ribs. When i buy ribs I ask the butcher to remove the brisket bone, I smoke them with the ribs and eat as a snack. I'm probable way off base, but that what it sounds like to me. Let us know what you ultamatly find out.
post #10 of 14
Sheesh. PATENT?!? And the pig gets no credit? LOL I thought someone was just making this crap up. Well, in essence, they were. Pork brisket. Ha!
post #11 of 14
Dude, I heard you were feeling poorly. I figured 'Breast Meat' would be the only thing to get you back on the mend. PDT_Armataz_01_30.gif

post #12 of 14
Thanks cowgirl. I was hoping it made sense.

I think Flash and Fritz are both on target.

When dealing with Pork, there is usually a lot less actual meat on this cut than there is on the Beef counterpart. I found that I am better off when I treat it more like Ribs, than Brisket. Any method that is L & S, and aims at fall off the bone tenderness, will work great. The pan and mojo sounds delicious.

Fritz, I don't know about St. Louis style, but your idea of 'Brisket Bone', is basicly just what you have. So I think you are right on with your ideas.

In my previous life, I raised a hog or two each year. Butchered my own. Thinking back, I am not sure I ever did it right or did it the same way twice. rolleyes.gif I ended up with lots of odd looking pieces of hog anatomy. I had to get rather inventive so as not to waste anything. Don't know if it is right or wrong, but this information, and what I said in my first post is the way I did things. Good news is that it always came out very tasty.

Just one man's ideas. Hope this helps a little.

post #13 of 14
thankx did perk me up abit........

unfortunately today i am werse........and still have 2 fatty's and 36 abt halves to smoke.......and buckboard bacon tomorrow to rest for the wicked.............

did monstahs keilbasa dip from a ring i cold smoked with the cheese yesterday.......pretty good......but not a big fan of warm its in the fridge cooling down for the cowboy game

pics to follow
post #14 of 14
Thread Starter 
Well, we will know for sure, real soon. Thawing out in the fridge right now. Will probably smoke it up on Saturday. PDT_Armataz_01_26.gif
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