Pork brisket is from the pork shoulder. There are acouple of youtube videos on how to butcher it yourself, but we got ours from the butchers, as a change for summer BBQ get togethers. We cooked it like a beef brisket with a simple SPG rub [4 parts 18 mesh black pepper, 2 parts fine sea salt, 1 part fine garlic granules] be aware that it takes alot less time to cook than the beef brisket as it is alot smaller. On my smoker 3'ish hour on the smoker, fat end towards the heat, till the internal hits 165F, then foil boat it, back in the smoker till the internal hit 205f, takes about another 90 minutes. Once it hit 205F i take it out of the smoker cover it and let it rest for 30-45 minutes. I thought that the pork in the video looks more like pork belly and the recipe is very similar to a chinese braised pork belly recipes. Caramalizing the sugar in oil is the same as the Taiwanese braised pork belly recipe kong rou and the poaching of the pork method is used in chinese braised pork recipe, Dong Po Rou, minus the aromats and rice wine, this recipe seems to take elements of several recipes. Yep went really big into Taiwanese and Korean recipes during the lock downs when we had time to read recipe books and watch videos of the recipes from youtube. We will give this recipe a try but with pork belly, not going to special order pork brisket till later during the summer for get togethers. Thanks for the recipe, i look forward to making it, Take care, God bless one and all.
