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Pork Brisket


rotuts

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not that long ago  there was a thread about Corned Pork Brisket, came in a bag as does Corned Beef etc

 

then recently there was a mention of Instant Pot at work and the pork seemed to me to be butterfly'd  pork pectoral muscles

 

but close to the sternum :

 

so I finally got around to trying to find out what happens to Pork pectoral muscles  brined or not :

sorry  a double paste.  can't get rid of it.

 

any way  think about this :

 

http://www.seriouseats.com/2010/05/the-butchers-cuts-pork-brisket.html

 

and this :

 

http://www.tmbbq.com/pork-brisket/

 

I like this second one a lot

 

anybody found this cut ?  done some interesting things with it ?

 

thanks

 

my starting point :

 

what happens with porkj brisket

Edited by rotuts (log)
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In the second link someone mentioned it comming off the trimmed off section of the spare rib to make st louis style. I have bought that section they were talking about but it had more meat on it and was labeled as "petite back ribs. I smoked the entire rib chopped it up to make riblets and boneless ribs. Its basicly what chinese restaurants uses for there "rib tips" and "boneless spare ribs".

 

Never thought to treat that meaty section as a "brisket" though. It is very tasty though if cooked right. You want that almost fall off the bone doneness.

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