<![CDATA[Pork Brisket]]>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.

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]]>https://waltonsdev.nodebb.com/topic/2243/pork-brisketRSS for NodeThu, 10 Sep 2026 21:37:57 GMTSat, 04 Apr 2020 19:54:15 GMT60<![CDATA[Reply to Pork Brisket on Tue, 28 Apr 2020 17:55:15 GMT]]>Joe Hell That looks Real Good!

]]>https://waltonsdev.nodebb.com/post/16813https://waltonsdev.nodebb.com/post/16813Tue, 28 Apr 2020 17:55:15 GMT<![CDATA[Reply to Pork Brisket on Mon, 27 Apr 2020 21:05:32 GMT]]>Jonathon Our butchers would agree! I suppose I’ll post my last batch of briskets in this thread even though I posted them elsewhere

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]]>https://waltonsdev.nodebb.com/post/16787https://waltonsdev.nodebb.com/post/16787Mon, 27 Apr 2020 21:05:32 GMT<![CDATA[Reply to Pork Brisket on Mon, 27 Apr 2020 21:00:18 GMT]]>Joe Hell It is a moral imperative to have a few of those knives in a butcher shop!

]]>https://waltonsdev.nodebb.com/post/16786https://waltonsdev.nodebb.com/post/16786Mon, 27 Apr 2020 21:00:18 GMT<![CDATA[Reply to Pork Brisket on Mon, 27 Apr 2020 20:48:16 GMT]]>Jonathon I think we put another one of those knives on order with you guys today!

]]>https://waltonsdev.nodebb.com/post/16785https://waltonsdev.nodebb.com/post/16785Mon, 27 Apr 2020 20:48:16 GMT<![CDATA[Reply to Pork Brisket on Mon, 06 Apr 2020 13:39:08 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15788https://waltonsdev.nodebb.com/post/15788Mon, 06 Apr 2020 13:39:08 GMT<![CDATA[Reply to Pork Brisket on Sun, 05 Apr 2020 22:34:25 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/15733https://waltonsdev.nodebb.com/post/15733Sun, 05 Apr 2020 22:34:25 GMT<![CDATA[Reply to Pork Brisket on Sun, 05 Apr 2020 15:50:52 GMT]]>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!.

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]]>https://waltonsdev.nodebb.com/post/15699https://waltonsdev.nodebb.com/post/15699Sun, 05 Apr 2020 15:50:52 GMT<![CDATA[Reply to Pork Brisket on Sat, 04 Apr 2020 23:37:29 GMT]]>Never seen one of those either. Grinding seems like such a waste. How much did it weigh?

]]>https://waltonsdev.nodebb.com/post/15697https://waltonsdev.nodebb.com/post/15697Sat, 04 Apr 2020 23:37:29 GMT<![CDATA[Reply to Pork Brisket on Sat, 04 Apr 2020 21:56:35 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/15696https://waltonsdev.nodebb.com/post/15696Sat, 04 Apr 2020 21:56:35 GMT<![CDATA[Reply to Pork Brisket on Sat, 04 Apr 2020 21:20:39 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15695https://waltonsdev.nodebb.com/post/15695Sat, 04 Apr 2020 21:20:39 GMT