patcrail l I have one of these in the freezer, and am thinking of cooking it this weekend. Did you start from frozen, or did you thaw in the fridge first, dry brine overnight, that kind of thing?
So you are pretty sure the pull temp is going to be around 170 or so? Anyone else want to chime in?
I'll have to use a rub I already have, and am pondering which of Henrik 's fine rubs in my pantry would be best for pork brisket. I would use the Bonafide rub on a beef brisket, maybe the Signature rub, but do I want to go with KC Royale for a pork brisket. I guess I could mix up a batch of MMD and use that too, like I would on a butt. Being a brisket but also pork instead of beef throws me for a loop, haha.
You are getting good at cooking this special cut of pork. Thanks for being a pathfinder. I'll be following your lead when I get around to cooking my first one.
Bam! It was AMAZING at probe-tender! I took the first one to 190, and it was moist and tender, but really not all that! BUT now I see why this is such a huge hit for Gambling Stick down in Nashville!
Matt wouldn’t share any temps or times with me., and I don’t blame him a bit for that! But this time, I noticed that, after it came out of the stall and hit 171-172, my probe fell through the vast majority of the meat! I toyed with taking it higher, being a newbie, but finally realized it will never get more tender than that! Pulled it, and OMG! It literally melts in your mouth! If you take this cut to 190, it’s overcooked! I couldn’t see the big deal on the first one, but I took it to 190— at 170, it is an unbelievably awesome piece of pork!
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