Pork Brisket

[SWMO]

A local chain that has a meat counter has pork briskets in their sale ad this week. I've never seen one available, but I'm always ready to smoke anything pork.
Anyone have any experience? How does it compare to beef and should I buy more than one?

[SWMO]

Super_Dave wrote:

SWMO wrote:
I'm not sure about the size Dave. They're $2.29 a lb and I thought much the same as you, but if they have a lot of fat I'm skeptical. I can get full racks cheaper than that and after I convert them to STL's I can still use the diaphragm for Chinese.

Well, the ribs are a given. I was just thinking that if you could walk out of there with a 3 - 4 lbs roast for less than $10 I'd feel compelled to do it, once.

Butts are $1.69 at a local store and ribs are $2.49 at the same store. That's why I'm thinking if it isn't at least comparable to beef brisket it might be too fatty for me.
I don't have a problem with a lot of fat, but my body has the last word.

[NYCgrrl]

Super_Dave wrote:
What size are they offered in? If it wasn't a huge investment, I think I'd do one just out of curiosity. It might make a great sliced pork sandwich.

+2
Makes a delicious sliced or shredded sandwich :).
Assuming the skin is still on some of it can be used to make chicharrones or crackling.

This isn't for everyday eating yet makes a wonderful and memorable treat.

I use this and a similar pork cut to make Latin and Chinese style roast pork.

[Francesca_Knowl]

Greydennyhawk wrote:
I used to smoke pigs but the tail keeps going out

If yer smokin' pig has a tail, yer rollin' the wrong cut- the "butt cut" is actually on the shoulder.

[Super_Dave]

SWMO wrote:
I'm not sure about the size Dave. They're $2.29 a lb and I thought much the same as you, but if they have a lot of fat I'm skeptical. I can get full racks cheaper than that and after I convert them to STL's I can still use the diaphragm for Chinese.

Well, the ribs are a given. I was just thinking that if you could walk out of there with a 3 - 4 lbs roast for less than $10 I'd feel compelled to do it, once.

[SWMO]

I'm not sure about the size Dave. They're $2.29 a lb and I thought much the same as you, but if they have a lot of fat I'm skeptical. I can get full racks cheaper than that and after I convert them to STL's I can still use the diaphragm for Chinese.

[Super_Dave]

What size are they offered in? If it wasn't a huge investment, I think I'd do one just out of curiosity. It might make a great sliced pork sandwich.

[SWMO]

Well it doesn't sound like I might want to do one. The price is consistent with a butt and not that far from a rack.
Thanks everyone.

[magnusfide]

We get one to cook and feed the dogs for once a year treat. Too much fat for us.

[Greydennyhawk]

I used to smoke pigs but the tail keeps going out

[Mocoondo]

It is basically a fatty ham. You can compare it to beef rib tips in a way. I don't think there is much of a reason to stock up unless you don't have regular access to this cut. I pay no more than about $1.79/lb at the butcher. It smokes up real nice, but is a little awkward to work with due to the strange shape. I always try to go for a better cut of meat, but if you do it right, it can come out real tasty.