I just browsing around the Porter Road website and saw they were offering a pork brisket. I've never heard of this cut nor know anyone who has cooked it. Anyone with experience cooking a pork brisket want to chime in with helpful suggestions?
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Pork Brisket?
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Cattle have briskets.
Pigs have picnics.
It's a retail name which has no meaning, like American Kobe.
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Originally posted by Bkhuna View Post
Cattle have briskets.
Pigs have picnics.
And picnic like a pig!
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I have one showing up from Porter Road today... was thinking of treating it like a butt, but really don’t know... it’ll definitely be low n slow, but probably pull it a little earlier for slicing vs pulling??? It looks delicious that way on the Gambling Stick FB page (search Pigsket)... that’s the Food Truck out front of Porter Road that got them to start cutting them.
Troutman did you cook yours yet?
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No you and I seem to the guinea pigs. Mine should be here this afternoon. I have a brisket cook ahead of it so I may wait to see your results. I'm thinking the same though, low and slow, get it into the upper 180s or so then slice. What else can you do with it? Maybe roll it and treat it like a Porchetta...hmmm. That's what I may do !!!
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Troutman , I just messaged the dude at Gambling Stick, cause that thing seems to be a huge hit for him in Nashville, he calls it Pigsket, and it looks delicious to me sliced, not pulled. His advice was that he starts it high, about 300 to get that bark, then tapers the temp down low, 4-5 hours, pulls shy of 200 & holds.... I’m gonna try something similar, maybe not start that high...
Now I gotta pick a rub!
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I’m looking forward to seeing the technique and results you guys get. Cooking one is in my near future.
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RichardCullip I’ll post that cook on a new topic... sorry I seemed to have hijacked your thread, I was just excited to find out you & Troutman were also looking at them.
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Troutman , my SNS & Porter Road order just arrived, & the 22†Weber Kettle arrives tomorrow, so the Pigsket will probably be Saturday, the first low & slow on the new cooker!, but I’ll definitely post that cook @ let ya know!
I like your idea of Porchetta! But since the Gambling Stick serving that sliced Pigsket in there parking lot is what inspired them to sell it, I gotta give that one a shot first! I wish I’d have bought a couple to play with’!
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Xmas in July:
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Troutman , "a piece of meat"? Hell, I ordered more than just that Brisket! I’ve got brand new toys and a holiday weekend, lol ðŸ˜... also bought some rib cap steaks, their Memphis BBQ sausage links, and some back bacon to play with! Gotta have something hot/fast for the first cook tomorrow night, lol
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I have been tempted to throw one of those in my order a few times mostly out of curiosity.
I found this article from Daniel Vaughn on pork brisket that I thought could be helpful: https://www.texasmonthly.com/bbq/pork-brisket/
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Troutman Wow,I hope your pork brisket is bigger than mine! Barely a pound!!! I mean, it’s TINY... I read the description of "1.25-2.25 lb" , but Porter Road is usually in the middle of the advertised range, and I’ve never seen one below advertised... was kinda shocked, especially paying $21/lb for some slow-cook pork.... I could buy beautiful steak for that, or a whole lot more brisket, chuck, or Butt.
They are sending another one out, so I’m happy with customer service, just was really hoping for a 1.5-2lb piece for the cook.
Let me know how big yours is, brother!
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Wow. That's small. Can't imagine cooking that for 4-5 hours. Looking forward to see what you do with yours.
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When your original post came up, I went and perused Porter’s site and had this in mind, but I saw the size and thought...hmmmm. That’s tiny for that price of pork. But, I’ll see what you guys say about if after it’s cooked. Had Porter had more beef available, I would have picked one up. So....patiently waiting your results!
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Troutman , I talked to the guy at Gambling Stick again, and he swears he smoked several that size earlier, & they came out just like the pic...l I’m gonna give it a shot since is here & they’re sending another one, so nothing to lose. BUT IT BETTER BE DAMNED GOOD to justify $21/pound! Let’s keep in touch on these... I think your Porchetta idea is sounding better and better... unless these are something out of this world, I’ll never spend that kind of cash on a hunk of pork muscle again! I’ve NEVER had Porter Road let me down before, so I’m reserving final judgment, but wish I’d have looked closer at the weight... I expected 2 lbs...,
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