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Pork brisket???

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    Pork brisket???

    https://porterroad.com/collections/a...s/pork-brisket

    anyone tried this cut if pork?
    I've never heard of it before....

    #2
    Nope, ain't tried it, but have seen it mentioned, from time to time...
    Haveta admit it makes me curious, on accounta them's two of my favourite food groups

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      #3
      Seems like it could be good. Pretty expensive though. $21 for a 1.25-2.25 lb. piece! If you get a 1.75 lb. piece, that’s $12/lb.! Ouch.

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        #4
        I'm sure they know what they're doing as butchers, but I would love to rebut a couple of things in their Cooking Notes.

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        • ecowper
          ecowper commented
          Editing a comment
          Those cooking notes are crazy

        #5
        From what I gathered from the ones we have at the store they appear to be just the opposite of beef brisket; Flat is fatty, Point is lean.

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          #6
          Cook to 225 and keep it there for 4 hours!? Must be a typo, that’s a recipe for dry as a bone meat no matter what cut.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            My thoughts, zackly, when I initially read that...
            Read back through it again, to make sure that was what was actually stated...
            Yup, it was, so I summarily discarded such advice, an eliminated it from th receipt, in my mind.

          • TimMDWSM
            TimMDWSM commented
            Editing a comment
            LOL. Hopefully, most people will interpret that as the cooking temp. I also found it funny that they sell Pork Wings. I guess pigs do fly?
            https://porterroad.com/collections/a...cts/pork-wings
            Last edited by TimMDWSM; June 30, 2020, 04:30 AM.

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