I have a pork brisket from Porter Road that we're planning to smoke tomorrow. Planning to treat it like a butt and pull it. I know I've read posts from one or more folks in the Pit who have cooked a pork brisket, but can't seem to find them. So asking if anyone has experience smoking one and has any suggestions.
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I've never cooked or eaten one. But I'm looking forward to seeing how this turns out. -
I’ve never had one but all the cooks I’ve seen on here have been sliced, not pulled. If I were to cook one, I’d slice it.Comment
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Bradley Robinson of Chudd’s BBQ has smoked them like a brisket, although it cooks much faster given the size.
robComment
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Rob whatever - true about the cook time. I'm 2.5 hours into the cook and the brisket has hit the stall. Gonna be in the faux cambro a while this afternoon.
Pic shows the brisket just put on the Smoke Vault. 1.9 lbs.Comment
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I have done them, and will dig up a thread for you. Treat it like a brisket, NOT like a butt, and slice it for serving. It is one of the better things I've ever done - just expensive.Originally posted by theroc View PostComment
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Search the pit for "Pigsket" and you will find lots of info. Here is one thread, with links to others:
Regardless, I would go to 195F, maybe wrapping after the stall, and slice like a brisket. NOT shred it. I think that will ruin the unique nature of this cut.Comment
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I'll add my 2 cents. In some of the posts I have read, some found it came out a bit dry. In keeping with the "treat it like brisket" theme, I would consider adding some pork tallow when you wrap and/or rest it.Comment
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jfmorris - Ah, "pigsket"! That's it. Had forgotten the term used. was trying to search for "pork brisket" but that turned up lots of the pork and lots of brisket posts.
Thanks very much for the link to the posting of your cook. Very good advice. I'll plan to slice it rather than pull. Waiting for it to push through stall now and then will wrap with a little moisture of some type. @effincoopm like the suggestion of some pork tallow.Comment
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I've done two of these, also from PR... here are the threads where I did my usual copious notations
Pigsket #1
Pigsket #2
My lovely bride just loved these, said it was the best pork I have made, fwiw.
Good luck with your cook!
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Exciting!!! 🔥🔥🔥â¤ï¸ðŸ¿Comment
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Thanks DaveD . I know I had seen those posts before. Just couldn't remember the keyword on which to search.
Been in the stall for about 2 hours now (see below). Still debating whether or not to wrap. But will consider pulling our at a lower temp depending on the tenderness.
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Wrapped it after it came out of the stall. Took it to 190 then rested in the faux cambro for an hour. Sliced and served with grilled corn and sauteed mushrooms. The brisket was tender and moist.
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hoovarmin - Eager? No. But will we ever cook one again? Probably. It was tasty enough and an interesting enough cook that we'd like to try again.
Had a few temperature issues during this cook that turned out to be fireboard probe problems so the pit was hotter than we thought for the first couple of hours. We'd be willing to try again with the appropriate temps.
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Nice job!
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I smoked a couple of pigskets in my PBC a couple of weeks ago. FollowedTroutman 's method (smoking at 250° with some cherry wood and taking to probe tenderness at 200ish°) and they turned out great. I chopped the few leftovers and froze for a future pot of beans.
Some folks here have taken them to 170° and liked them, but at that internal temperature, not much of the fat has rendered, and they're a pretty fatty cut. That said, they raved about them.
KathrynLast edited by fzxdoc; August 21, 2022, 08:15 AM.Comment
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