Pork Brisket

[Joe Hell]

As promised, I had our Ninja butcher Dave extract a brisket from a hog today. The cut is from the same area you would find on a cow. You can find it just above the top of the belly within the first 5 ribs from the front of the hog.

[Randyman]

Thanks, I learned something today. Since I don’t think I’ve ever seen pork brisket before what usually happens to this cut? I would love to try and smoke a pork brisket like I would with a beef brisket.

[Joe Hell]

I would imagine it’s generally just ground. I had never heard of one myself. I’ve got another one in the smoker right now because I just can’t get enough!

[DougSmokes]

Never seen one of those either. Grinding seems like such a waste. How much did it weigh?

[Joe Hell]

DougSmokes That was approx 1.5-2lbs. That seems to be the average. The seasoning on used on this was the BBQ snack stick seasoning and it turned out delicious! Our crew devoured that in just a few minutes!.

[Jonathon]

Joe Hell Thanks! That was awesome man! There is a lot to like in this post but my favorite is that either you, or Ninja butcher uses the best of all knives, the Granton Edged Victorinox Butcher Knife! Doubles as a very effective home defense weapon as well!

[TexLaw]

Thanks! I have a buddy that did that, once, but I’ve never had a chance to try one. I completely forgot about it until now. Time to keep that in mind when another opportunity arises.

[Joe Hell]

Jonathon I think we put another one of those knives on order with you guys today!

[Jonathon]

Joe Hell It is a moral imperative to have a few of those knives in a butcher shop!

[Joe Hell]

Jonathon Our butchers would agree! I suppose I’ll post my last batch of briskets in this thread even though I posted them elsewhere

[Cabelas90]

Joe Hell That looks Real Good!