Today was the day I pulled the Pork Brisket (aka pigsket) that I got from Porter Road out of the freezer and put it on my 22" Weber Kettle. Or, more accurately, in my Weber Kettle. Smoked it with some hickory chunks. I expected about a 6 hour cook and was caught a bit by surprise when it rapidly rose in temperature before it hit the stall around 150 degF .It came out of the stall about 2 hours later and I pulled it out of the Weber once it hit 170 degF. Since it cooked a bit faster than I anticipated, I wrapped it in foil and snuggled it into a cooler wrapped up in towels to hold it until dinner time.
Near dinner time I cooked up some home-made flour tortillas and made some crispy onion tangles to top off the tacos. It turned out very yummy.
Here's the pre-cook picture with the pigsket coated in Memphis Dust after an overnight dry brine with a bit of salt
here's the FireBoard details on the cook. I love how stable I can keep the temperature as the FireBoard 2 controls a Pit Viper fan to keep the temperature steady around my target of 225 degF.
Here's the post-cook picture just before assembling the tacos. the three of us enjoyed the meal and will get to enjoy it again in a day or two as there was enough left over to enjoy a warmed-up repeat of tonight's dinner
Since this is a fairly small and expensive cut of meat, this will probably be my one and only time I cook a pork brisket. Glad I did and I was pleased with the results.
I owe a debt of thanks to patcrail who blazed the path for me and shared lots of details on how to cook this specialty cut of pork. Thank you.
Near dinner time I cooked up some home-made flour tortillas and made some crispy onion tangles to top off the tacos. It turned out very yummy.
Here's the pre-cook picture with the pigsket coated in Memphis Dust after an overnight dry brine with a bit of salt
here's the FireBoard details on the cook. I love how stable I can keep the temperature as the FireBoard 2 controls a Pit Viper fan to keep the temperature steady around my target of 225 degF.
Here's the post-cook picture just before assembling the tacos. the three of us enjoyed the meal and will get to enjoy it again in a day or two as there was enough left over to enjoy a warmed-up repeat of tonight's dinner
Since this is a fairly small and expensive cut of meat, this will probably be my one and only time I cook a pork brisket. Glad I did and I was pleased with the results.
I owe a debt of thanks to patcrail who blazed the path for me and shared lots of details on how to cook this specialty cut of pork. Thank you.
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