Slow-Cook Pork Brisket Bones Low & Slow For Maximum Tenderness
Have you ever smelled that delicious smell that takes over a kitchen when slow-cooked pork brisket bones are simmering? The sweet aroma of smoke and barbecue sauce can give anyone’s taste buds a heavenly experience!
Pork brisket bones have some of the best flavor imaginable, and many people are intimidated by this large cut of meat. But there is no reason to be scared if you know how to properly cook it.
With this recipe I’m about the share, you’ll learn how to perfectly prepare and cook pork brisket bones in only two easy steps.
Why You’ll Love This Recipe?
Brisket is a crucial part of the barbecue culture, and it’s one of the most versatile cuts of meat. It can be cooked up in many delicious forms. The bone-in pork brisket recipe we’ll discuss here is just one way to enjoy this scrumptious cut. Plus, cooking with pork brisket bones provides a flavor depth you won’t get from any other meat product.
As you slowly cook the beef brisket, its connective tissue converts collagen into tender and incredibly moist cuts of meat that are full of flavor. By following our recipe with care, you’ll make sure there is an adequate amount of fat cap along each piece, which helps keep it juicy.
Preparing pork brisket is no small task for the beginner but when done right, you can end up with delectable cuts ready to be enjoyed by your whole family or at your next backyard cookout. Our unique method starts off simpler than a traditional barbequeue or smoker method but eventually results in those same succulent strips full of deep flavors and dense chewy textures – the perfect comfort food for any day!
When making Pork Brisket Bones, it is essential to have the correct ingredients on hand. The following ingredient list is for a recipe that serves six people and provides an estimated cost of $15-$20.
• BEEF BRISKET: one 3-4 pound cut that is well-marbled with a thick fat cap and plenty of connective tissues.
• PORTER ROAD: one cup of their signature barbecue sauce.
• PAPER TOWELS: 1 roll to pat the brisket dry after taking it out of the refrigerator.
• ST. LOUIS STYLE RIBS: 4 pounds for marinating and slow-cooking in aluminum foil packets
• MUSTARD DRY RUB: 2 tablespoons of dry mustard, 1 teaspoon each of black pepper and kosher salt, 1 tablespoon of brown sugar all combined in a rub shaker or bowl.
• BUTTER KNIFE: To scrape off excess fat from the two cuts of pork and beef when you trim them for marinating.
• MEAT PRODUCTS: Honey ham and pork loin can also be used for this recipe as alternatives to beef brisket if desired.
• WATER PAN & CHARCOAL SMOKER OR ELECTRIC SMOKER & WOOD OR CHARCOAL FOR SMOKING: Equipment suitable to slow cook meats at low temperatures over mesquite charcoal and usually including an insertable aluminum pan filled with water or other liquid beneath the meat products being cooked on metal racks inside the smoker apparatus
The Recipe How-To
Cooking pork brisket bones can be a long and laborious process. Here, we’ll lay out the simple steps for cooking this delicious cut to perfection.
Preparing the Meat:
Before beginning the cooking process, start off with prepping your meat. To begin, use a very sharp knife to remove any excess fat from the pork brisket bones. The majority of the fat should be on top of the spot where you will begin cutting – now referred to as the fat cap. Remove any remaining fat that is visible by using a butter knife. Next, using paper towels, dry off both sides of your pork shoulder and if desired cut into single bone portions – local butcher or farms like Porter Road offer this service or ask for St Louis Style ribs at most stores which provides a small rack of meaty bones perfect for slow cooking methods.
Applying Seasoning Rubs & Sauces:
Now you can apply whatever seasonings or sauces you plan to use throughout your slow-cooking journey! Popular rubs such as TexasStyleBBQ include light brown sugar and dry mustard while more traditional options like The BBQ Pit Boys typically incorporate black pepper, paprika and sea salt in their mix– giving an extra heat punch many foodies look for when smoking meats.
Shake on your desired rub in either a concentrated section of meat/bones (the ‘meat side’) or spread down evenly across all sides (the ‘bone side’). For an extra flavoring addition, pierce each notch cut out by the butcher into each St Louis Rib with a toothpick before applying dry rub seasoning – during cooking it helps flavor seep through each bit easily! Begin basting with some barbecue sauce over three times during the outlined slow-cooking schedule taking special care not to disturb your rub layer beneath!
Start off by preheating your electric smoker or charcoal smoker (depending on which version you are utilizing) two hours before beginning to cook journey – inserted temperature should remain between 200°F and 250°F. Place prepared pork brisket bones onto grill shelves directly below water pan insert followed by wrapping all 16 slabs firmly in aluminum foil leaving no openings; insert thermometer probe into center of foil packet making sure neither foil surface nor any ties connected underneath interfere.
Close up outside opening of smoker tight if using electric version; place several pieces of oak smoking wood chips near top heating elements if ready ingredients include charcoal smoker type device – whichever method employed should produce continual steady temperature along lower end preferred range guidelines set during preheat protocol previously mentioned.
Cook without disturbing packets until internal temperature reaches 210°F when tested through instant read thermometer; remove package quickly but carefully onto fresh new pan covered lightly in paper towels next undulate smooth edges around edges using flat end back side of fork leaving recess pockets soft instead hardened mild bumps (this causes tender moist on inside yet drier brittle bits located exterior). Webbing outer layer with slivers golden brown plus rib ends hint bronze paired nicely essence traces sauce between them. Let cool for 10 minutes before slicing & serving! Enjoy!
Making a pork brisket with bones is an art. But don’t let that give you cold feet – there are plenty of ways to mix it up when it comes to cooking these morsels of deliciousness! You can vary the ingredients, cooking method and even the cuts of meat you use. Here are some easy variations like using a dry rub on your pork brisket or smoking it for extra flavor:
Dry Rub: The combination of mustard seed, brown sugar, salt and pepper forms a nice coat on your pork. Simply put all the ingredients in a rub shaker and shake it over the meat side of your pork brisket. Once rubbed, you can proceed with either barbecuing or slow cooking as usual.
Smoked Pork Brisket: This is an especially tasty way to cook your pork brisket bones. Use your favorite smoking wood and smoker (Charcoal smoker, Electric smoker etc) to infuse deep flavors into that succulent cut of meat. Make sure you maintain a low temperature (below 200˚F) and steady heat during the smoking process for optimal tastiness!
Serving and Pairing
Once the pork brisket bones have cooked, it’s time to serve. With such an incredible deep flavor, it pairs nicely with just about any type of sides from mashed potatoes, macaroni and cheese, a crisp green salad, or anything else you can find in your pantry. Additionally, for additional taste and deliciousness you can add a local barbecue sauce or dry rub into your meal. You could even pair this dish with a sweet piece of watermelon to round out the meal.
This recipe is incredibly versatile when it comes to serving and pairing options, so don’t be afraid to get creative and do some experimenting! You’ll be surprised what flavors come together and make this wonderful dish even more exquisite!
Make-Ahead, Storing and Reheating
When it comes to pork brisket bones recipe, making ahead of time is an excellent way to avoid any hassles later. This method helps to tenderize the meat even further and cuts down cooking time significantly for a delicious meal later. To make-ahead, first rub generous amounts of dry rub on all sides of the pectoral muscle of the pig, wrap it up in aluminum foil, and store in the refrigerator. Also cover the pork tacos with barbecue sauce or any desired marinade.
Storing leftover pork brisket bones is fairly simple too. Once the pectoral muscle of the pig is finished cooking, allow it to cool at room temperature and then refrigerate it in an airtight container within two hours. This should give you a few days before you need to worry about reheating or throwing away any leftovers. When you reheat leftovers make sure that they are brought up to 165℉ using your instant-read thermometer. Lastly, freeze any remaining pork brisket if you aren’t able to consume leftovers within 3-4 days.
Reheating should not be done for more than one time as this will result in dry meat due to loss of moisture. To retain moisture when reheating, use techniques such as wrapping in a moist towel or adding some moisture such as broth or barbecue sauce when placing into an oven container set at 250℉ until it reaches its internal temperature between 160°F – 170°F (71°C – 77°C). For best results use a roasting pan with a rack so heat can evenly circulate around beef brisket without over cooking it while warming up left overs while decreasing chances of drying out along with enhancing flavor!
Before you do anything else, leave your pork brisket out of the refrigerator at room temperature for up to 2 hours. This will ensure that the cooking process runs smoothly and quickly.
Cooking Pork Brisket Bones can be a slow and challenging process, but with the right tips and techniques, you can achieve a mouth-watering and tender meat that is worth the wait. Below are some tips for perfect results that will take your Pork Brisket Bones to the next level.
• Before you do anything else, leave your pork brisket out of the refrigerator at room temperature for up to 2 hours. This will ensure that the cooking process runs smoothly and quickly.
• Use a very sharp knife to slice off all external fat, or else the excess fat will take away from the flavor of your pork brisket bones recipe. If there is a nice strip of fat on the bone side, specifically toward the center, you can trim this slightly around the edges but don’t remove too much as that fat adds flavor and moisture while slow-cooking.
• Sprinkle a dry rub or wet barbecue sauce over your pork brisket before cookings starts; depending on your preference. You can find great recipes online with mix-ins like brown sugar, black pepper and dry mustard for a flavorful kick! A little goes a long way when it comes to seasoning. Keep an eye on how much salt you are adding as it can easily overwhelm dishes if you aren’t careful.
• Place your slow cooked pork brisket in tin foil with some butter for extra flavor, roll it up tight then pop it into an oven at 325°F (162°C). Cook it until its internal temperature reaches 145°F (63°C) using an instant-read thermometer or leave cooking overnight in a smoker at 225°F one or two batches of smoking wood (hickory and mesquite work great!). Being slow cooked allows it time to break down all those sinews and connective tissues giving you incredibly moist cuts of meat every time.
• Once three quarters done with cooking, open up the foil packet and ladle some BBQ sauce over the pork brisket bones recipe then finish cooking until the sauce has thickened and caramelized into a golden brown color – delish!
• Lastly, let that tender cut come back down to room temperature before serving so you enjoy it in all its delicious glory! Be careful when cutting as there is still some hidden cartilage around allowing everything to stay juicy & tender.
Ultimately, this pork brisket bones recipe is a delightful delight to share with your family and friends. It takes some time to slow-cook the meat, but the results are definitely worth it. This recipe is perfect for a nice Sunday dinner, or any special occasion. From preparing and marinating the cuts of meat through to mixing up dry rubs and BBQ sauce, each step has its own rewards. The outcome is an incredibly moist and flavorful cut of pork that will be savored by everyone in attendance.
Besides tasting great, this pork brisket bones recipe also takes into account animal welfare as we only use carefully sourced pork from local farms that follow our ethical guidelines for keeping and raising livestock. Additionally, this dish teaches us new techniques in cutting meat which opens up avenues for experimentation with different muscles from the pectoral muscle of the pig.
With all these fantastic ingredients in play – both inside today’s oven and throughout our journey in learning how to cook better – we can confidently say that this pork brisket bones recipe is sure to tantalize taste buds while keeping bellies satisfied! Transitions are paramount here; each step brings us closer to the finished product so let’s grab our cut of beef briskets today or perhaps opt for St Louis ribs, Boston butt or Pork shoulder to craft something incredible for all!
Pork Brisket Bones Recipe
- Charcoal smoker or electric smoker or slow cooker
- Aluminum foil
- Instant-read thermometer
- Rub shaker
- Very sharp knife
- Paper towels
- 3 lbs of Pork Brisket Bones
- Dry rub: 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon dry mustard
- BBQ sauce optional
- Water pan if using smoker
- Prep the pork brisket bones: Remove excess fat from the meaty side of the bones using a very sharp knife. Trim off the silver skin and any excess cartilage. Pat dry with paper towels.
- Make the dry rub: Mix together the brown sugar, kosher salt, black pepper, and dry mustard in a rub shaker.
- Apply the dry rub to the meat: Coat the meaty side of the pork brisket bones with a generous amount of dry rub. Use your hands to rub the mixture into the meat.
Cook the pork brisket bones:
- a. If using a smoker: Preheat the smoker to 225°F. Add smoking wood to the charcoal or electric smoker. Place the pork brisket bones on the center of the foil, bone side down, and place it on the grate. Fill the water pan with cold water and place it below the pork bones. Close the lid and cook for 5-6 hours, maintaining a steady temperature of 225°F, until the internal temperature of the meat reaches 195°F.
- b. If using a slow cooker: Place the pork brisket bones in the slow cooker and cook on low for 8-10 hours or until the meat is tender and the internal temperature reaches 195°F.
- Wrap the pork brisket bones: When the internal temperature reaches 195°F, remove the pork brisket bones from the smoker or slow cooker. Wrap the bones in aluminum foil, making a packet with a nice strip of fat on top. This will help the meat retain moisture and continue cooking.
- Rest and serve: Let the wrapped ribs rest for 20-30 minutes. Unwrap and place the pork brisket bones on a platter. Drizzle with BBQ sauce (optional). Slice and serve hot.
- Pork brisket bones are a new cut of meat that you can find in your local butcher or order online from Porter Road. They are the pectoral muscle of the pig and have a lot of connective tissue, similar to beef brisket.
- The size of your pork brisket bones will determine the cooking time. Adjust accordingly and always check the meat temperature with an instant-read thermometer.
- You can use any smoking wood you prefer, such as hickory or apple.
- The water pan helps keep the meat moist during the long cook.
- The wrapped ribs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350°F for 20-30 minutes or until the internal temperature reaches 165°F.
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.