From Porter Road, I bought 5 Pigskets. This one was 2 lbs., cooked on pellet grill at 250 for 5 hours until internal at 202. Seasoned with dry brine of Oakridge Bbq Spogos for 24 hours and then rub down with Worcestireshire and seasoned with Hank's KC. I didn't wrap, but will next time to speed up the cook. The flavor was delicious. At $21.00 a piece, not a great value, but a truly unique taste. Four of them were 1.67 lbs. to 2.2 lbs., one was only 1.25 lbs., so that gets a little expensive.
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Pigsket
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
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All my recipes, photos and information can be found at
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Looks great! We donโt have pigsket here in Sweden, need to find me a butcher that can cut it out for me.
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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OUTDOOR COOKERS
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I love that little cut but have to agree, the bang for the buck doesnโt justify ordering it too often. Thanks for posting though, makes me want to order one!! ๐
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Club Member
- Jan 2016
- 817
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Thanks for posting this. I have one sitting in the freezer that I also got from Porter Road. Looking forward to the cook & tasking it. I think I may try Jeremy Yoder smoke pork lard wrap experiment when I do my cook.
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Club Member
- Nov 2017
- 7090
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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- Weber Genesis II E-410 w/ GrillGrates (2019)
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- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
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- Whatever I brewed and have on tap!
This and the beef osso buco are the two unique cuts I find at Porter Road that I can't normally find in my local stores. The osso buco is phenomenal prepared using the Porter Road recipe, in a dutch oven. I love the pork brisket, and have a couple in the freezer, but its not a good value to be honest.
I am not a fan of charging a flat fee per the piece, versus charging by the pound. If one piece is 1.25# and another is 2.15#, that is some wild variation in value/cost per pound.Last edited by jfmorris; September 3, 2021, 07:27 AM.
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