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Exactly What Is Pork Brisket and How to Cook It
Pork brisket is a cut harvested from the pectoral muscle group of the pig, situated in the lower shoulder and transitioning into the side belly. It is the equivalent of the widely known beef brisket, but it is much smaller in keeping with the overall size difference between the two animals.
Pork brisket is cut in such a way that it essentially includes two different pectoral muscles attached with a strip of collagen rich connective tissue. (Take a look at the picture above and note the two different shades of color within the slice being carved). Because the pectoral muscles are well-exercised the pork brisket is rich in flavor and quite tough.
The nature of pork brisket requires a prolonged cooking time at a low temperature in order for the collagen to liquify and the fat to melt.
To that end we usually slow roast it in the oven, similarly to pork spare ribs, or we smoke it. For both approaches we employ only a dry rub and then allow the low heat of the oven or the smoker to do the rest. Below we demonstrate the steps involved in each approach and provide you with relevant tips.
Ingredients
Pork Brisket. Ideally it would not have too much fat, but enough marbling and a fair amount of fat on the top surface. Leave that on - it will only help in moisturizing the meat as it cooks. Do remove any chunky pieces of harder fat that could be sticking out to the sides.
Dry rub. Use your favorite dry rub for pork or a well-balanced BBQ rub or simply mix a medley of spices to your liking. We usually combine kosher salt, black pepper, paprika, cumin and garlic powder.
Butcher or parchment paper, aluminium foil. These will help your pork brisket turn out succulent. Depending on the slow cooking method of your choice we recommend that you wrap your pork brisket in either pink butcher paper (when smoking) or a combination of parchment paper and aluminum foil (when oven slow roasting). Below, under each method, we explain the rationales.
Step-by-Step Smoked Pork Brisket
To smoke a pork brisket follow the steps below and consult the picture sequence above illustrating them. We demonstrate with two nearly two pound each pieces. If you are smoking a single larger piece you will definitely need more time for smoking (also budget more wood and charcoals).
- Prep. Generously apply dry rub on all sides of the pork brisket and bring it to room temperature. Using the manufacturer's instructions heat your smoker up to 250-275 F. Be prepared to maintain this temperature range for about three hours (depends on the size of the brisket).
- Smoke. Place the pork brisket directly onto the grates and smoke until the internal temperature measured with a meat thermometer in the thickest part registers approximately 175 F and you observe a nice bark having set.
- Smoked wrapped and rest. Wrap the pork brisket in pink butcher paper for smoking (Texas-style brisket approach) and place the packet(s) back on the grates. Continue smoking in the 250-275 range until the internal temperature reaches 205-208 F. It should be tender. Open up the paper packets and allow the pork to steam off for about 20 minutes (longer for larger pieces) before slicing it.
The reason we recommend that you wrap the pork brisket in pink butcher paper and then finish smoking it, is that the barrier created by the paper will help retain moisture, speed up the cooking process by concentrating the heat and will also preserve the bark as the paper is breathable.
Step-by-Step Pork Brisket in Oven
To slow cook pork brisket in the oven, follow these steps and consider the step-by-step pictures sequence shown above.
- Prep. Preheat your oven to 250 F (275 F if you are impatient and hungry) and line an appropriately sized baking sheet with aluminum oil and a layer of parchment paper on top. Apply dry rub all over the room temperature pork brisket and place it on top of the parchment paper. Cover with another layer of parchment paper and then wrap tightly with aluminum foil as shown. This will ensure the meat does not dry out and slowly become succulent in the oven over several hours.
- Slow cook covered. Allow at least 2 hours and up to 3 hours for very large pieces before you check on the pork brisket (unwrap and take internal temperature). You want to see tender, juicy meat at 200 F before you return it to the oven (increase temperature to 375 F before you do so) uncovered to obtain a crust. In other words, if when you check the pork brisket the temperature is less than 200 F, simply wrap it up again and continue cooking until you measure 200 F, then increase the heat of the oven to finish cooking unwrapped.
The reason we recommend that you underline and cover the pork brisket with layers of parchment paper before you wrap it with foil is to prevent contact between the seasonings covered meat surface and the aluminum. This is to prevent aluminum seeping into the meat as it cooks.
Useful Tips
- Honor the cut. The nature of a protein exacts the cooking method. Very much the case with pork brisket. Allow it the time it needs to cook.
- Recognize the differences in cuts and breeds. Some pork briskets you will source will be richer in flavor, more expertly harvested (better cut) and offer a lot more in terms of finessing the slow cooking. Others will necessitate that you tune down your expectations and lower the cooking times. Nothing, no recipe, can replace your perception of meat quality, rate of slow cooking and how much longer to let it cook so it is perfect. This is the magic of creating texture and flavor. You are the magician.
Serve Pork Brisket
Consider a smoked or slow roasted pork brisket a prize barbecue cut and treat it accordingly. While the smoked cut excels on its own with the crust and juicy smoke infused meat, the oven roasted version welcomes and benefits from a slathering of BBQ sauce.
Serve both versions with typical barbecue sides and fixings.
Among our favorite beers to pair with pork brisket are porters and dark German lagers such as dunkel, bock or doppelbock. Matching a rich tasting yet easy to drink brew with the richness of the pork amplifies the enjoyment of each.
Storage and Reheating
Store pork brisket leftovers wrapped in paper and then placed in an airtight container in the refrigerator.
To reheat it, wrap it in aluminum foil (without removing the paper) and heat it up in a 300 F oven.
You Might Enjoy
Smoked Pork Belly | Smoked Pork Steak | Grilled Pork Belly | Smoked Beef Back Ribs | Pork Ribeye | Smoked Baby Back Ribs | Braised Pork Belly Tacos
Recipe
Slow Cooked Pork Brisket
Ingredients
- 1 pork brisket 1.7lbs - 2 lbs average*
- ¼ cup dry rub** or as needed
Instructions
SMOKED PORK BRISKET
- Remove any hard fat/excess fat from the top of the brisket, pat dry the surface. Generously apply dry rub on all sides and allow it to reach room temperature. Set up your smoker according to the manufacturer's instructions and heat it up to 250-275 F.***
- Place the pork brisket directly onto the grates and smoke it until the internal temperature reaches 175 F measured in the thickest part and you observe that a nice bark has set. Wrap the meat in pink butcher paper and return the packet to the smoker.
- Smoke wrapped until the internal temperature gets in the range of 205 - 208 F. Remove it from the smoker, unwrap it and allow it to steam off (unwrapped but still on top of the paper) for at least 20 minutes before you slice it.
- Do your best to slice it against the grain and enjoy it right away!
SLOW COOKED PORK BRISKET IN OVEN
- Trim the pork brisket of any excess fat, pat dry the surface. Cover it with dry rub an all sides and allow it to come to room temperature. Line a baking sheet with aluminum foil, then a sheet of parchment paper. Place the seasoned brisket on top, then cover it with another layer of parchment paper (to prevent contact with the aluminum foil) and finally wrap it up with foil.****
- Preheat the oven to 275 F and cook the wrapped brisket for 2 to 3 hours, depending on size, until the internal temperatured measured in the thickest part reaches 200 F. If when you check it is lower than that continue cooking wrapped until it does reach 200 F.
- Once the brisket is tender and at 200 F, unwrap it and remove the top parchment paper. Increase the oven temperature to 375 F and cook the brisket for about 10 more minutes, until it forms an appetizing crust. (If desired, slather it with BBQ sauce before you place in the 375 F oven.)
- Allow the pork brisket to rest a few minutes on the counter before you slice it. Brush with more BBQ sauce once sliced.
Derrick
I'm planning to cook a 1.5 lbs. pork brisket. How long do I cook it using the oven method?
Milena Perrine
Derrick, cook it covered as described until it holds 200 F and feels tender when you insert and twist a fork. Then uncover and cook intil a crust forms at the higher temperature of 375F. You are the judge as to final results, if it feels tender enough to you at 200 F proceed. If not, cook for another 10-15 mins and test again. Begin checking after 2 hrs at 275 F.