I found this. I hope it helps. I'd never heard of it either. https://www.texasmonthly.com/bbq/pork-brisket/
-
-
Excellent article and explanation of the cut. I’d label it a true "Boutique" cut and way more expensive then it’s worth. -
Troutman , I’ve been trying to pretend we got something special, but I can’t imagine any way in hell these things are worth the price! Unless this turns out to be some kinda secret pork gold, it’s just an overpriced hunk of tough pork muscle... all that said, I gotta give it a try now, but won’t be ordering more!
-
-
TheQuietOne It helps me, at least interesting he says it was much better up above 250 & finishing hot... Gambling Stick recommended starting at 300 & lowering for real tenderness & bark... it also sounds like this cut isn’t a standard name, so one butcher might be selling the actual pectoral muscle (equivalent to beef brisket), while another may be part belly, part picnic or lower leg... gonna play with them, but at $18-21/lb, there are a lot better/cheaper cuts I’ll be pursuing unless these are something extraordinaryComment
-
Troutman , exactly! I’ve come to realize that trying new things & pushing my limits are what keeps me engaged with BBQ & smoking... if I ever got to the point where I was just repeating old recipes I’ve already done..... I’d get bored stiff in no time flat! I’d probably put the grills away & find something else! It ain’t just cooking for me, & it ain’t some kinda status thing (me & the wife are the only ones eating 99^ of my cooks)... it’s part passion/part hobby/part primal desire for meat!
Comment