Troutman
Breaking in the brand new Weber 22†& SNS with a smoked pork brisket from Porter Road, alongside a science experiment of mine: a "poor man’s Pigsket" ( cause a 1# brisket at $21 is insane, but I had to try one).,. A little background: the Porter Road pork brisket was inspired by the owner of the BBQ truck they host at the Nashville store, Gambling Stick BBQ.... his Pigsket gets rave reviews all over Nashville, and looks incredible sliced. (first pic below this post). So I bought one (and so did a couple other brothers here).... but when it arrived, it was INSANELY TINY! It was 1.08lbs! The advertised size was 1.25-2.25 lbs ($21 each, not per lb)... past experience is they usually hit the middle of the weights, so I was expecting something close to 2lbs, give or take. Nope, I was literally dumbstruck, it was below the min weight.
They’ve shipped another, but I have a brand new cooker here, it’s a holiday weekend, today’s slow-cooked pork day, & everything else in that order is fast-cook.
So, since it’s just me & Mrs, I wanted something else to cook, but wanted to stay similar in time, flavor, and ideally, tenderness as the Pigsket... so I found a pack of pork blade shoulder steaks at Kroger, deboned & trimmed the big fat (for burnt offerings!!), and cinched those pieces up real snug into a similar (but thicker) hunk of meat as the brisket.
Gonna do a side-by-side trial here... a shootout (Pigout?). I figured shoulder is probably as close as I’m gonna get to Pigsket at the supermarket, & my budget was blown, so I’ll gladly sacrifice a $6 pack of pork for the greater good!
I hope to learn:
1) Is Pigsket really all it’s cracked up to be, or did I just get robbed?
.
2) Can I make a semi-sliceable, poor man’s Pigsket for 1/4 the price from shoulder steaks?
.
3) How many beers does it take to cook pork to 190 ish in my new Webber kettle/SNS setup?
....
Stick around kiddos, we’ll find out! (I can telll you it takes 5 beers to assemble the 22†Premium Kettle, insert SNS, light it, and burn it in for an hour while prepping the pork)
.
Here’s what I’m shooting for with the Pigsket:
Breaking in the brand new Weber 22†& SNS with a smoked pork brisket from Porter Road, alongside a science experiment of mine: a "poor man’s Pigsket" ( cause a 1# brisket at $21 is insane, but I had to try one).,. A little background: the Porter Road pork brisket was inspired by the owner of the BBQ truck they host at the Nashville store, Gambling Stick BBQ.... his Pigsket gets rave reviews all over Nashville, and looks incredible sliced. (first pic below this post). So I bought one (and so did a couple other brothers here).... but when it arrived, it was INSANELY TINY! It was 1.08lbs! The advertised size was 1.25-2.25 lbs ($21 each, not per lb)... past experience is they usually hit the middle of the weights, so I was expecting something close to 2lbs, give or take. Nope, I was literally dumbstruck, it was below the min weight.
They’ve shipped another, but I have a brand new cooker here, it’s a holiday weekend, today’s slow-cooked pork day, & everything else in that order is fast-cook.
So, since it’s just me & Mrs, I wanted something else to cook, but wanted to stay similar in time, flavor, and ideally, tenderness as the Pigsket... so I found a pack of pork blade shoulder steaks at Kroger, deboned & trimmed the big fat (for burnt offerings!!), and cinched those pieces up real snug into a similar (but thicker) hunk of meat as the brisket.
Gonna do a side-by-side trial here... a shootout (Pigout?). I figured shoulder is probably as close as I’m gonna get to Pigsket at the supermarket, & my budget was blown, so I’ll gladly sacrifice a $6 pack of pork for the greater good!
I hope to learn:
1) Is Pigsket really all it’s cracked up to be, or did I just get robbed?
.
2) Can I make a semi-sliceable, poor man’s Pigsket for 1/4 the price from shoulder steaks?
.
3) How many beers does it take to cook pork to 190 ish in my new Webber kettle/SNS setup?
....
Stick around kiddos, we’ll find out! (I can telll you it takes 5 beers to assemble the 22†Premium Kettle, insert SNS, light it, and burn it in for an hour while prepping the pork)
.
Here’s what I’m shooting for with the Pigsket:
Comment