"Pork Brisket"

[akjeff]

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.

[Harriska2]

3-2-1 thing? What’s that/

[KJRsmoker]

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.

[Roget]

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.

[akjeff]

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! 

[TentHunteR]

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.

 

[FinsnFeathers]

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!

[Ka Honu]

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'...

[smoker pete]

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?

[akjeff]

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