Pork brisket

[jfmorris]

I've had a 1.9# pork brisket from Porter Road in the deep freeze since last summer, and pulled it out last night, defrosted and dry brined overnight. Today I seasoned it with a 50/50 mix of Hank's Bonafide Beef and Hank's KC Royale rubs, per a suggestion from Henrik quite some time ago. It's been smoking on the SNSK at 225-250 since about 12:30pm today, and 4 hours in, has just hit 160F. I think I will let it roll unwrapped and check things again when it hits 190F. At the current rate of progress, that will be at 6pm or so.

To me it is hard to believe a little 2 pound chunk of pork about 2 inches thick is taking so cotton picking long to reach 195F!

I also tossed a pot of black eyed peas on the grill about an hour ago, to go along with the pork brisket. Hopefully those will pick up a little smoke as well.

[swartzster]

Thank you

[fzxdoc]

Here are a few more pigsket cooks links:

https://pitmaster.amazingribs.com/fo...2-0#post878283

https://pitmaster.amazingribs.com/fo...riment-pigsket

https://pitmaster.amazingribs.com/fo...cos#post884943

Kathryn

[swartzster]

Thanks for the link. I followed their instructions and it came out really good. I think it’s a piece of meat that I’ll order again

[swartzster]

I cooked it yesterday. 225 for about 5 hours. I used a rib rub from a local place. It was pretty good. I’ll be ordering more

[ItsAllGoneToTheDogs]

I got 2 as well, but not sure when I'll get them on the cooker. I was planning on doing one with a salt and pepper TX brisket rub and then the other one I think I'm going to use the Hard Core Carnivore Red. Only about 3 different cooking suggestions I've seen on the Net. I'll probably try what Troutman did and then someone else did lower for 4ish hours, so I'll try that too.

[grantgallagher]

Troutman did one a while back. Quick skim says 250 to an internal of around 200.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/875789-another-trip-down-porter-road

[Jerod Broussard]

Looking at them at the store they seem to be the opposite of a beef brisket. The point is more of the picnic and the flat is more of the belly.

[Panhead John]

Here’s a good article that can help you. Looks like you cook it similar to a beef brisket.

https://www.smokedbbqsource.com/smoked-pork-brisket/

[swartzster]

Why didn’t I think of that

[holehogg]

Eat when done.

[swartzster]

I bought a pork brisket from Porter Road. I’ve never cooked one, or even, eaten one. I’ll be cooking it low and slow on a Yoder. Any suggestions? Thanks