Pork Brisket

Former Member

My friend who works for my local meat purveyor came by the other day with some shoulders and a brisket he needed smoked, and as payment he gave me some steaks and a bunch of samples. One of the samples was a pork brisket. Never seen one before....it was pretty small (about 4 pounds. Lots of fat.I didn't know what to make of it so I rubbed her down and placed her in a half pan and put her in the smoker. 8 hours later at temps. of 200 for 3, 225 for 3 and 240 for 2 hours, I had the most incredible pork I have ever had! It basically braised in its own fat confit style. Incredible!

8/1/137:24 PM

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Original Post

Former Member

While not a common term, the "chest" is very similar in pigs and cows. It's basically the upper part of a picnic and below the shoulder in the pig.

8/7/1311:03 AM

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