Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: akjeff on September 16, 2018, 10:52:18 PM
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The butcher shop was running a special on a cut of local raised pork that they called "Pork Brisket". Looked good, so I bought a couple to try out. They weighed about 2 pounds each. Used some rib rub, and basically did the 3-2-1 thing on them. Chopped them with a little sauce, and served with broccoli slaw. Pretty damn good combo. Used the new bag of Sweet Maple pellets from Cookin' Pellets, and really liked the flavor! Worth a repeat for sure.
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3-2-1 thing? What’s that/
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3-2-1 thing? What’s that/
I believe he cooked for 3 hours naked (the meat not the chef), wrapped in foil and cooked for 2 hours, then unwrapped and finished for another 1.
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3-2-1 thing? What’s that/
I believe he cooked for 3 hours naked (the meat not the chef), wrapped in foil and cooked for 2 hours, then unwrapped and finished for another 1.
OMG !!
Now I know why the next door neighber called the cops on me.
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3-2-1 thing? What’s that/
I believe he cooked for 3 hours naked (the meat not the chef), wrapped in foil and cooked for 2 hours, then unwrapped and finished for another 1.
Exactly.......and fully clothed! ;D
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3-2-1 thing? What’s that/
I believe he cooked for 3 hours naked (the meat not the chef), wrapped in foil and cooked for 2 hours, then unwrapped and finished for another 1.
OMG !!
Now I know why the next door neighber called the cops on me.
??? :D ;D
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3-2-1 thing? What’s that/
I believe he cooked for 3 hours naked (the meat not the chef), wrapped in foil and cooked for 2 hours, then unwrapped and finished for another 1.
HA!
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3-2-1 thing? What’s that/
As well as I can recall, that method came into common use about 15 years ago and is still popular. Tenpoint5 (hopefully still out there in that flyover state) introduced a lot of Bradley and LTBBQ members to it over time. Since the question came up, I guess we've come full circle (which at least shows younger folks learning old tricks - a good thing).
Jus' sayin'...
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3-2-1 thing? What’s that/
As well as I can recall, that method came into common use about 15 years ago and is still popular. Tenpoint5 (hopefully still out there in that flyover state) introduced a lot of Bradley and LTBBQ members to it over time. Since the question came up, I guess we've come full circle (which at least shows younger folks learning old tricks - a good thing).
Jus' sayin'...
I remember the Bradly Forum and Tenpoint5 ... back in the day I used the old 3-2-1 method for ribs with exceptional results ... but ever since I got my MAK in 2011 I've not used that method anymore!
akjeff --> I'm not familiar with a "Pork Brisket" cut. What exactly is it?
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Hi Pete. I'm not really sure that the "pork brisket" is a real meat cut. I think it was butcher shop just called them that. There was still some rib bone on the meat, so it's definitely not a true brisket. Next time I'm there, I'll ask them where on the hog they cut it from.
Jeff