Berkshire/Duroc Hybrid Ribs and Brisket Pron

Had some time to Q today so I took some Berkshire Duroc ribs that I had scored out of the freezer, and the brisket with a roughly 40 day age on it out of the fridge.




First the brisket. Mixed up a rub of

1 cup coarse black pepper
1 cup coarse sea salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup celery seed
1/8 cup cumin
1/8 cup paprika

Put a thin layer of mustard for the rub to stick to

After a couple hours on the WSM

A served up in a sauce made from the drippings.

Wish I had more pics of the brisket process, but it was a busy day. The brisket was very tasty. I dont know if Ill bother with the aging again. I kinda figured that I wouldnt find it worth it, but I had to see for myself.

On to the ribs! These were two beautiful slabs! I will likely be using these in competitions since I can get them locally at a reasonable price.

Gave em a good coat of rub. Sorry cant tell whats in this one.

And onto my buddy's Lifetyme offset. This thing does a great job on ribs! We foiled one halfway to test the difference. After four hours at 275*-325* and a good bath in hickory and pecan smoke they looked like this.


Then after about 15 minutes with a homemade glaze we had this.




Sliced up, served, and enjoyed. Im kinda proud of these bite marks.




These were practice for upcoming cookoffs. The brisket was good, but the process needs refining. Both slabs were really good. I liked the unfoiled better. The tase was fuller, and the foiled just pulled back way too far from the bone. Probably because of the high fat marbling.

I humbly await the opinions of the Brethren.


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I totally agree about the sauce. I like my brisket without it. Most of it was actually eaten without sauce. I just didnt get any good brisket pictures. That one was of what was left and just put in a pan with the sauce to keep from drying out.
I also agree about the lighting. Sometimes I can get really good pics with my Evo's camera, but for some reason it just wasnt happening today.

The brisket was really good. I will be using this rub again most likely. I will also not be putting water in the pan of the WSM again. I could not get the bark to set the way I wanted it to. It had a great flavor just not crusty like I wanted. Unless someone can convince me otherwise, I doubt I will try aging again. I'm actually gonna practice with cheap select packers, and when I can be consistent with those then I'll buy the good stuff.

jestridge said:

Ok give us an opinion on berkshire pork do you think it better than the factory produce pork i,f so in what ways. Reason I neeed to know I thinking about buying some hertiage pigs

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Well I can't speak for pure bred Berkshire, or Duroc for that matter. But these hybrid ribs I got are just superior to anything I have found in a supermarket. The pictures I took don't tell the true story. This meat is full of snow white streaks of fat running all through it. I am still going to keep an open mind but these were really good. They had a great flavor that I can only describe as well......"porky" in other words the way it should be. They are also reasonably priced at a specialty meat shop down here called Rare Cuts. I don't know the brand name but if anyone wants to know, just send me a PM and I will find out for you.

Unless I find something else out there these will be my ribs for competion.

bigabyte said:

I am a dry pan in the WSM advocate. I use sand in my pans, covered with a couple layers of foil.

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Yep thats what Im gonna try next time. We use four pits in conpetition. A UDS, the offset, the WSM, and a Bubba Keg. We are pretty much set on using the offset for ribs and the Bubba Keg for chicken. We just have to figure out where the brisket and butt are gonna cook. I have a feeling that the Brisket may end up on the drum since a 15# packer is gonna be hard to get on that 18" WSM without touching the sides.