Pork Brisket ???

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• The Cen-Tex Smoker Posts: 8,432

  January 6

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

  
  

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• lousubcap Posts: 2,842

  January 6

  New phrase to me-but for that price just give it a shot!

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• The Cen-Tex Smoker Posts: 8,432

  January 6

  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"

  
  

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• Richard Fl Posts: 7,176

  January 6 edited January 6

  
  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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• The Cen-Tex Smoker Posts: 8,432

  January 6

  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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• Richard Fl Posts: 7,176

  January 7

  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

  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.
  

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• The Cen-Tex Smoker Posts: 8,432

  January 12

  So I found one today did it look like this? 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

  
  

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