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pork brisket?

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    pork brisket?

    Found this at the HEB the other day. Anyone try cooking these? If so, how did you cook them and how did they turn out? Click image for larger version

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    #2
    We got them here in town, almost picked one up. Apparently it is the opposite of the beef brisket. The FLAT is from the belly and more fatty, while the POINT is more lean.

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      #3
      Sous vide, 135x48. shock, chill, smoke at 275-325 until bark formation.

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