Smoked Pork Brisket!

Discussion in 'Pork' started by ravanelli, Aug 6, 2011.

  1. ravanelli

    ravanelli Fire Starter

    You've probably never seen a pork brisket at the market, it's not a typical cut you see in the states.  Here in Portland there's a local company called Tails and Trotters that makes great pork products and European cuts like this.  I picked up this pork brisket, which as I understand it is where the belly and loin meet.  It's not an evenly shaped cut of meat so it required some attention on the temperature.    

    Here it is in the packaging:

    [​IMG]     [​IMG]

    I smoked it on my Horizon 16", using a mix of charcoal with mulberry wood chunks:


    Here are a few pictures of the brisket as I was prepping it.  Used Jeff's rub.


    Side view:


    Top view.  You can see I scored the fat cap of the loin.


    Timing and temperature were a big question.  I figured at 7 pounds, this would be about a 9 hour job at 230 degrees.  In fact, this is a challenging cut of meat to straight smoke, because the different areas cook differently and have different target temperatures.  Here's a look after about 5 hours:


    After 9 hours, I started probing and the temperature in the belly part was about 170, and the loin part about 160.  I decided it was done.  After all, I didn't want the loin to dry out.  Here it is after a 20 minute rest:


    I first sliced into the belly end, nice smoke ring and seemed to be the right level of doneness.



    On the loin end, the shape is a little funny but it came out good too.  Sorry it's blurry.


    Another shot towards the middle of the brisket.  These were absolutely delicious.


    For dinner I chopped up some of the brisket and we had tacos.  The next night, I made a chili which came out great as well.  The remaining parts are now in the freezer, I think I'll save them for the fall and make some more chili or pork stew.  


    The pork brisket was a fun experiment.  At $7/pound its economical and yielded lots of delicious meat.  It's an unusual shape, I think rolling it up or trimming it down would make for more consistent doneness, but overall I'm pleased with how it came out.  Thanks for taking a look!  
    gary s and aceoky like this.
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Awesome smoke ring


    Thanks for the Qview
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks tasty!!

    If ya put "pork brisket" in the handy dandy search tool up top you can look at several threads on that topic!!

      Have a great day!!

  4. ravanelli

    ravanelli Fire Starter

    Yeah I tried that, you get articles about pork and beef brisket, not pork brisket.
  5. meateater

    meateater Smoking Guru SMF Premier Member

    I just googled pork brisket and saw some good info. I'm gonna have to ask my butcher about that cut, thanks. [​IMG]  Yours looks great ! [​IMG]
    Last edited: Aug 6, 2011
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like you nailed it!

  7. terry colwell

    terry colwell Smoking Fanatic

    [​IMG]  Looks Great Ravenelli
  8. daddydon

    daddydon Smoke Blower

    Looks like a winner to me![​IMG]
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Looks good - interesting.
  10. mgflyfish

    mgflyfish Newbie

    So to even out the cooking times I simply doubled the "brisket" over on itself. For prep I brined it in a fish sauce brine spiked with indonesian long pepper and shallots. then made a fish sauce simple syrup for a finishing glaze.
  11. pdx210

    pdx210 Fire Starter

    Last edited: Aug 9, 2011
  12. jamesedw1

    jamesedw1 Fire Starter

    New to me! Looks amazing! Good job!
  13. never heard of a pork brisket, but that looks amazing.[​IMG]

    great job.

  14. bigd3077

    bigd3077 Meat Mopper

    I licked my ozone, nice job!!
  15. greg1

    greg1 Fire Starter

    That looks like an interesting cut. It was mentioned that is came from where the belly and loin meet up. Am I mistaken but aren't the ribs in-between where the belly and loin would join up. Just curious. Thanks for any info anyone can share.
  16. greg1

    greg1 Fire Starter

    I did a little research. From what I gather it's a boned out bottom half of a shoulder. Can anyone give me some insight if that's correct? Thanks
  17. b-one

    b-one Smoking Guru OTBS Member

    That's a mighty fine looking hunk of pork!:drool
  18. Real nice, I think that deserves a   [​IMG]

  19. one eyed jack

    one eyed jack Master of the Pit

    I had never heard of a pork brisket before.  Yours looks pretty good in the photos.  (Real nice smoke ring).

    Do you think that you would smoke it whole again, or separate the pieces to better control the finish IT of each piece?

    Just curious because 160 is a fair bit higher than I pull loins at.

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