Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pork Brisket ???

Richard FlRichard Fl Posts: 7,640
edited January 2013 in EggHead Forum
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.

Comments

  • Many people call the big flap on the back of spares the "brisket"

  • lousubcaplousubcap Posts: 5,039
    New phrase to me-but for that price just give it a shot!
    Louisville
  • 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"

  • Richard FlRichard Fl Posts: 7,640
    edited January 2013

    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.

  • 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

  • Richard FlRichard Fl Posts: 7,640

    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
    The part I am referring to is the flap near the belly, not the top and has some small bones/cartiligous.  I should have been a butcher 'cause I have butchered this thread-  must be the single malt.  Ask Mickey.
  • So I found one today did it look like this? Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Couldn't apss you it. You got me all interested in it. Not sure what i'm going to do with it yet but I'm sure I'll think of something fun

Sign In or Register to comment.