Pigskit

[STEbbq]

Nope! 🤣

[FireMan]

So you and Doc Pep changed yer names eh? Did ya legalize it? Couldn’t go with juss Zero to make it simple eh?

[DaveD]

Good luck! I'll be sure to share how mine goes this week.

[STEbbq]

Not yet. Actually planning to do it last week of December so soon!

[DaveD]

Late to the show, but I just pulled a Porter Road pigsket out of the freezer, looking to smoke it Weds afternoon when I start my holiday break. Have you done yours yet?

[STEbbq]

jfmorris I was formerly Zero Credit

[jfmorris]

wait? Who the heck is STEbbq?

[Troutman]

Yea what the hell Zero you trying reinvent yourself? Might I suggest an avatar of the Dude.

[STEbbq]

But I have seen pics of your cooks! 😁

Well, we will forget about the infamous hot dog incident for now.

[Huskee]

STEbbq Your new username implies you have never come to visit me.

[GolfGeezer]

At least he kept the Zero!

[STEbbq]

I guess y’all are stuck staring at my cool hat for a while.

[Panhead John]

Don’t change your avatar pic too, we won’t know who the hell you are.

[jfmorris]

It really is just a super small hunk of pork, with brisket consistency. I smoked some black eyed peas or pintos in a small cast iron pot for a couple of hours along with the last one I smoked. This will be sliced, so is a nice change up from your pulled pork.

I recommend just slicing across the grain, like you would with beef brisket. It shrinks up a good bit, so that 2 pound piece of pork will probably be about 1.25 pounds or so post cook. Since its really a flat, I would think about wrapping once it has some bark.

[STEbbq]

So, I am planning on cooking some pigskit from Porter Road in a few weeks plus pulling out some already cooked pork butt to serve. Tacos and sandwiches will be on the menu.

What else would be good to do with pigskit? Either sides or preferred way of serving pigskit?