What is a pork brisket you may ask? Well if you never had one I definitely encourage you to try it. A pork brisket has two sides just like a beef brisket, just that the fattiness of either side is swapped. With a pork brisket, the “leaner” end is actually a portion of the pork belly and fatty, while the “fatty” end toward the chest is actually part of the pork picnic and is much leaner.
I certainly had a blast cooking this pork brisket from porter road up for the family and using some butter injection mixed with Kentucky Kick from Gustus Vitae was the perfect Combination.
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00:00 Intro
00:21 what is a pork brisket?
00:55 Injecting the pork brisket
03:21 seasoning
05:00 side box on blaze kamado grill
06:43 tip/trick using EVOO to start charcoal grill
08:49 indirect pork brisket placement
09:27 wrapping technique
10:10 slicing it up
10:40 taste testing
Below is how this pork brisket was prepared and cooked for reference:
1. Injected the pork brisket going with the grain with melted butter and Kentucky kick from Gustus Vitae
2. set up Blaze Kamado grill with indirect prime 6 charcoal and plum wood chunks
3. Once temp reached 250 placed placed the brisket on indirect side fat side down
4. Once internal temp reached 125 I flipped the brisket until internal temp reached 175
5. I pulled the brisket wrapped in aluminum foil with and placed few teaspoons of rendered bacon fat on top and bottom
6. Once internal temp reached 195 pulled and rested for about 25 minutes before slicing and serving
#porkbrisket #brisketbbq #smokedpork
Original of the video here
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