Pork Brisket??

Beerwolf · 02-03-2010, 07:57 PM

I have this Cryo in my freezer marked as " Pork Brisket Rib Tips" I do not reacall buying this... so it must be time to cook it up... any suggestions?

I have been considering Carne Adovada for some time

Kevin · 02-03-2010, 08:10 PM

Mystery meat in your freezer? Sounds like my house. From the label I suspect that package to contain the brisket flap and rib tips from trimming spare ribs down to St. Louis cut. The rib tips may contain cartilage that may not work well for Adovada. I smoke my trimmings and what doesn't get eaten as cook's snacks gets frozen for beans later. Not much help here am I?

Mlukewow · 02-03-2010, 08:11 PM

its I think the tips close to the belly that is trimmed for the st luis style but not real sure

Beerwolf · 02-03-2010, 08:48 PM

Once it thaws all out... Im gonna season the fark out of it and decide what do with it .. Drum it or Kettle it for the game. If I get really confused it will get ground up into a bad ass fatty

bocephus · 02-03-2010, 08:57 PM

yeah last time I bought spares from sams club they had that on them as well

KnucklHed BBQ · 02-03-2010, 11:27 PM

i usually season mine up, cut into thin strips and smoke em' real cold and make pork jerky with them... tasty stuff! Keep it refridgerated so they don't spoil.

River City Smokehouse · 02-04-2010, 06:55 AM

Smoke it, chop it, put it in beans.

BBQ Grail · 02-04-2010, 07:19 AM

Cut them up trying to remove as much of the big chunks of bone and other non-meat stuff. Put them all in a dutch oven and put the dutch oven in the smoker. After they reach the level of desire smoke flavor toss in a can or two of green canned enchilada sauce. Continue to cook, shredding the meat as you go.

When it's done, and the sauce has reduced. Eat them on tortillas with the usual fixing.

02-03-2010, 07:57 PM	#1
Beerwolf Take a breath! Join Date: 06-03-07 Location: Cloverdale, Ca	Pork Brisket?? I have this Cryo in my freezer marked as " Pork Brisket Rib Tips" I do not reacall buying this... so it must be time to cook it up... any suggestions? I have been considering Carne Adovada for some time __________________ *"Assumption is the Mother of all F___ups!"*

02-03-2010, 08:10 PM	#2
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Mystery meat in your freezer? Sounds like my house. From the label I suspect that package to contain the brisket flap and rib tips from trimming spare ribs down to St. Louis cut. The rib tips may contain cartilage that may not work well for Adovada. I smoke my trimmings and what doesn't get eaten as cook's snacks gets frozen for beans later. Not much help here am I? __________________ Kevin

02-03-2010, 08:48 PM	#4
Beerwolf Take a breath! Join Date: 06-03-07 Location: Cloverdale, Ca	Once it thaws all out... Im gonna season the fark out of it and decide what do with it .. Drum it or Kettle it for the game. If I get really confused it will get ground up into a bad ass fatty __________________ *"Assumption is the Mother of all F___ups!"*

02-03-2010, 08:57 PM	#5
bocephus Full Fledged Farker Join Date: 03-09-09 Location: cumberland md.	yeah last time I bought spares from sams club they had that on them as well __________________ NEW red performer Old Free Gasser Weber smokey Joe UDS Double barrel UDS And The Big stumer clone

02-03-2010, 11:27 PM	#6
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	i usually season mine up, cut into thin strips and smoke em' real cold and make pork jerky with them... tasty stuff! Keep it refridgerated so they don't spoil. __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

02-03-2010, 08:11 PM	#3
Mlukewow Knows what a fatty is. Join Date: 07-20-08 Location: Beaverton, Oregon	its I think the tips close to the belly that is trimmed for the st luis style but not real sure

02-04-2010, 06:55 AM	#7
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	Smoke it, chop it, put it in beans. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

02-04-2010, 07:19 AM	#8
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Cut them up trying to remove as much of the big chunks of bone and other non-meat stuff. Put them all in a dutch oven and put the dutch oven in the smoker. After they reach the level of desire smoke flavor toss in a can or two of green canned enchilada sauce. Continue to cook, shredding the meat as you go. When it's done, and the sauce has reduced. Eat them on tortillas with the usual fixing. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

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