Pork Brisket

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.

I used to smoke pigs but the tail keeps going out

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

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.

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.

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.

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.

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 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.

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.