Pork Brisket

[tropics]

Had 2 packs in the freezer,thawed rubbed with a Touch of Cherry

This cut I was not familiar with

it is very thin on one end bony on the other

Seasoned and tied the flap over the bony part
into the smoker at 225°F gave them 2.5 hrs
smoke pulled and foiled

2 hrs foiled

It was ready to fall apart

lots of small bones

Sliced for dinner

Plated with some baked beans,Anaheim Popper

Thanks for watching
Richie

 

[DanMcG]

Is that the flap on the back side of a rake of ribs?

 

[SmokinVOLfan]

Looks great Richie! Interesting cut of meat. Be curious to see what it was. Looks kind of like the flap meat on a rack of spare ribs after trimming like danmcg said above me

 

[Hawging It]

Looks tasty!!

 

[jcam222]

Looks delicious as does that Anaheim popper!

 

[gmc2003]

Nice looking meal Richie, that pork looks awfully tasty.

Point for sure
Chris

 

[chef jimmyj]

My first thought was Rib Tips removed to make a St Louis Rack but they have bits of white Cartilage, not bones. Looking at what Google says the brisket is, a portion of the Picnic Shoulder and front portion of meat just before the Ribs, is a much more substantial hunk of meat. So, this one is for Pop's as I have no clue where it came from. Looks good anyway...JJ

 

[tropics]

Is that the flap on the back side of a rake of ribs?

Dan we didn't have any real rib bones,but that is the flap.
Richie

 

[tropics]

Looks great Richie! Interesting cut of meat. Be curious to see what it was. Looks kind of like the flap meat on a rack of spare ribs after trimming like danmcg said above me

It does look like that.
Richie

 

[tropics]

Looks tasty!!

It is tasty and very tender.
Richie

 

[tropics]

Looks delicious as does that Anaheim popper!

J this is tasty as for the Anaheim popper they were grown between some jalapenos so nice little bite.Thanks for the Like I appreciate it
Richie

 

[tropics]

Nice looking meal Richie, that pork looks awfully tasty.

Point for sure
Chris

Chris it is tasty an tender I didn't use any sauce,just the rub.Thanks for the Point I appreciate it
Richie

 

[tropics]

My first thought was Rib Tips removed to make a St Louis Rack but they have bits of white Cartilage, not bones. Looking at what Google says the brisket is, a portion of the Picnic Shoulder and front portion of meat just before the Ribs, is a much more substantial hunk of meat. So, this one is for Pop's as I have no clue where it came from. Looks good anyway...JJ

JJ They do have some of the cartilage I think these were the last 2 packs we had.
Richie

 

[tropics]

JJ Thanks for the Like I appreciate it
Richie

 

[chopsaw]

Richie , looks good . That's a tasty piece of meat . I like the way you did no sauce .

My first thought was Rib Tips removed to make a St Louis Rack

I just watched a video on trimming spares that JJ posted . The butcher in the video called the trim " brisket bone " .

 

[HalfSmoked]

I too at first thought it was riblets but JJ says no so I don't know. The flap of ribs would not have any bones. But anyway they looked darn good.

Warren

 

[chef jimmyj]

I too at first thought it was riblets but JJ says no so I don't know. The flap of ribs would not have any bones. But anyway they looked darn good.

Warren

I'm just not sure. I've cut and eaten a lot of rib tips. The first pic of the meat looks Exactly like rib tips...But, I've never seen the small flat Hard Bones in the third to last picture! They are what's jamming me up...JJ

 

[tropics]

Richie , looks good . That's a tasty piece of meat . I like the way you did no sauce .

I just watched a video on trimming spares that JJ posted . The butcher in the video called the trim " brisket bone " .

Rich I can't find the video? Thanks for the Like I appreciate it
Richie

 

[tropics]

I'm just not sure. I've cut and eaten a lot of rib tips. The first pic of the meat looks Exactly like rib tips...But, I've never seen the small flat Hard Bones in the third to last picture! They are what's jamming me up...JJ

JJ Maybe I should dry them bones and bring them to a Psychic

 

[chopsaw]

Rich I can't find the video?

Holy cow ,,,, finally found it again . Post 19 . He talks about it around the 2:30 mark .
https://www.smokingmeatforums.com/threads/whole-spare-ribs.284896/
Also I trimmed up 3 racks of spares this morning . They all had that brisket flap you had , only one had the short section of bone .