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Pork Brisket ???
Richard Fl
Posts: 8,297
Was in Sav-A-Lot grocery today and saw fresh pork briskets, $1.49/lb and averaged about 2.5-2.8 Lbs.
Have never seen- or I missed it- on this forum. Any thoughts are eggpreciated. TIA.
Have never seen- or I missed it- on this forum. Any thoughts are eggpreciated. TIA.
Comments
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Many people call the big flap on the back of spares the "brisket"Keepin' It Weird in The ATX FBTX
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New phrase to me-but for that price just give it a shot!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I just read an article that says it's the bottom part of a picnic that has been deboned. When i first learned to do ribs, everyone was calling the flap on the spares the "brisket"Keepin' It Weird in The ATX FBTX
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Thanks! probably picnic bottom.
I like to make chili from the "brisket" when cutting St Louis.
Cen-Tex Smoker--
I just read an article that says it's the bottom part of a picnic that has been deboned. When i first learned to do ribs, everyone was calling the flap on the spares the "brisket"
Many people call the big flap on the back of spares the "brisket"
This is not the "brisket" portion of ribs that become St Louis. There is no bone/cartiligous in this meat and looks more like a small tenderloin.
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Richard Fl said:
Thanks! probably picnic bottom.
I like to make chili from the "brisket" when cutting St Louis.
Cen-Tex Smoker--
I just read an article that says it's the bottom part of a picnic that has been deboned. When i first learned to do ribs, everyone was calling the flap on the spares the "brisket"
Many people call the big flap on the back of spares the "brisket"
This is not the "brisket" portion of ribs that become St Louis. There is no bone/cartiligous in this meat and looks more like a small tenderloin.
we are talking about 2 different things . The cut you are referring to is trimmed off the top to creat St. Lou's. The cut I'm talking about is on the back of the spares and looks like flank/skirt steakKeepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:Richard Fl said:
Thanks! probably picnic bottom.
I like to make chili from the "brisket" when cutting St Louis.
Cen-Tex Smoker--
I just read an article that says it's the bottom part of a picnic that has been deboned. When i first learned to do ribs, everyone was calling the flap on the spares the "brisket"
Many people call the big flap on the back of spares the "brisket"
This is not the "brisket" portion of ribs that become St Louis. There is no bone/cartiligous in this meat and looks more like a small tenderloin.
we are talking about 2 different things . The cut you are referring to is trimmed off the top to creat St. Lou's. The cut I'm talking about is on the back of the spares and looks like flank/skirt steak
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