I don’t recall ever hearing anyone talk about them here and to be honest, I had never
heard of them before when a package of them showed up at the house last month.
I turned to the interweb for such info as what are they and how do ya cook whatever
hell they are. The first package of Brisket bones turned out pretty good but I didn’t
really document them as I wanted to make sure this was a product that is readily
available (Wally World for one place) before posting anything, these are the
second package of Brisket bones I have cooked.
Here they are dressed for dinner with
Big Kahuna rub and
Dry Rib rub from the guy’s at
Rub’s and More
The 3x2 snake burning counterclockwise with a nice chunk of maple for smoke. I set
the first 3 rows as a single layer for lighting purposes so it would get up to temp before
the wood got to smoking and the meat went on.
The Brisket Bones starting the process.
About an hour in.
Just a shot of the used smoke..
About 2 hours in and I might have waited about 15 minutes to long before foiling them
so it would render more of the fat out of it.
I found I have to treat them sort of like a pulled pork as there a quite a few pieces of
cartilage and bone ends but there are basically nice thick slabs of tasty porkiness
in a couple of spots. The round end on the right that is pointing towards you is a
chunk that is about three quarters of an inch thick by four inches wide and five or so
inches long of solid meat and tender as can be.
The plated pork goodness with a side of Reser's Smokehouse BBQ Beans and a
Red Lobster Cheddar Bay Biscuit. So good. I had to remake my plate as I was about
half way through the first one when I was asked if I got any plated images
Topic: Brisket bones (Read 2787 times)
