Pork Brisket Bones??? What the...? Turns out they are the trimmings from making SLCs and, from the looks of them, they seem like mighty fine candidates for treating just like any other pork rib, especially for $1.36 per pound. Maybe a little fat trimming (not much!) and a muscle separation or two. Am I on the right track here?
Second question: Is it difficult to trim a full set of spares in order to yield SLCs and "brisket bones", especially with regard to whatever cutlery it takes to separate the SLCs from the rib tips?
It's real easy to do it yourself, but there's no issue getting them at the store. I find them a nice, easy and relatively short smoke that tastes just fine and dandy! IOW, I always save them if I'm trimming and have them some other time when I don't have as much time to put in.
They're also great as part of a pork stock because of the cartilage. And you really do want to make your own pork stock some time. Nothing like it!
Agreed on HM stock, tho I've never done pork. My "secret" ingredient for chicken stock is 2-3 pounds of chicken feet, plus lotsa carcass pieces. Talk about gelatinized!!!
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