You’ve probably had Beef Brisket, but have you ever even heard of Pork Brisket? This awesome cut flies under the radar, despite being one of the best cuts for BBQ. At our Nashville butcher shop we’re lucky to host The Gambling Stick, an awesome BBQ truck, in our parking lot. When the owner, Matt Russo, asked us to start cutting Pork Brisket for his insanely tasty Smoked Pigsket, we realized this cut needed to be shared with the world.
The Brisket is the pectoral muscle of the pig. This muscle gets a workout because of the pasture and forest raised lifestyle of our animals, making the cut very tough and extremely flavorful, which is why it’s perfect for slow-cooking methods like smoking. The Pork Brisket consists of two different muscles connected with a nice strip of fat that cooks down, leaving you with an incredibly moist cut with deep flavor.
Low and slow is the name of the game. To achieve tender perfection, you need to cook your Pork Brisket at 225°F, and keep it there for about 4 hours or until the internal temperature is 200. This time allows the connective tissue to break down, and lessens the chance moisture will escape. If you prefer to smoke your Brisket, you always want to use real wood or wood chips and lump hardwood charcoal. You also want your meat to be as dry as possible before going on a smoker to build a good pellicle for the smoke to adhere to.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process