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Slow-Cooked Pork Brisket Bone recipe

Pork Brisket Bones Recipe

This slow-cooked, incredibly moist cut of pork brisket bones is packed with deep flavor and will satisfy the whole family.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 6 hours
Course Main Course
Cuisine American
Servings 6
Calories 448 kcal

Equipment

  • Charcoal smoker or electric smoker or slow cooker
  • Aluminum foil
  • Instant-read thermometer
  • Rub shaker
  • Very sharp knife
  • Paper towels

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.

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Nutrition

Calories: 448kcalCarbohydrates: 1gProtein: 25gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 127mgSodium: 2454mgPotassium: 407mgFiber: 0.4gSugar: 0.1gVitamin A: 6IUVitamin C: 0.1mgCalcium: 33mgIron: 2mg
Keyword Dry Rub, Pork Brisket Bones
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