One of the local grocery stores has this in the weekly ad. Any idea what this actually is? The picture looks like pulled pork and brisket burnt ends, so isn’t much help. The store isn’t my usual store, so I don’t want to make a trip just for this unless it’s something good.
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Pork brisket rib tips?
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Club Member
- Mar 2020
- 3508
- Muskego, WI
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The pork brisket is basically the same cut of meat as is found in a beef brisket. The bottom half of the picnic ham and the boned bottom half of the full shoulder of the pig are considered the pork brisket. Created by removing the upper picnic ham from the shoulder of the hog, the pork brisket is what is left of the lower shoulder and the pectoral area of the hog, without the hock.
googled it, now I know. Picture looks like scrap and should go into scrapple.
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They just came out OK. Still pretty tough after what essentially ended up being 3-2-1. Part of the problem is my fault, they’re over salted. I didn’t think about the percent of the weight being bone, and salted ahead with my usual. Could have used half as much salt I think. Anyway, they’re not terrible but I won’t buy them again.
Last edited by Killa J; August 28, 2020, 01:10 PM.
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