Pork Brisket

Pork belly and brisket: two heavyweights in the smoking world, each boasting its own unique texture and flavor. You might have asked yourself: Self, can you smoke pork like a brisket? Wonder no longer, the answer is yes. In fact, pork brisket is an absolute delight.

How to Cook Pork Brisket

While brisket and pork belly are distinct cuts from different animals, they share some similarities. Pork brisket is created from pork belly. Both have a generous amount of fat, which, when smoked slowly, renders into the meat, imparting a deep, rich flavor. Smoked pork brisket brings together the rich flavor with the succulent tenderness of slow-cooked beef.

Cooking pork brisket is surprisingly easy. The trick to delicious pork brisket is. the same as beef brisket; low and slow reigns supreme and you cook until the fat has rendered to the perfect state. We run our smokers at 250°F when cooking pork brisket. Smoke the pork brisket fat side up and spritz with a mixture of apple cider vinegar and water every 45 minutes. This will keep the meat moist while allowing the fat to render without burning. Smoke the brisket until the internal temperature reaches 202°F, remove from the smoker, wrap in butcher paper, and let it rest for at least 30 minutes.

How Long to Cook Pork Brisket

Whether it's brisket or pork belly treated like brisket, the secret to a juicy result always lies in patience and temperature. Smoke the pork low and slow at a steady temperature, we have found the best results at 250°F.

Slow-cooking at a constant low temperature allows the fat to render and the connective tissues to break down, leading to succulent, tender meat. Smoke pork brisket 3-4 hours, check the internal temperature, and continue the cooking process until the internal temperature reaches 202°F.

A good quality meat thermometer is your best friend here. Below is what we use daily and highly recommend. There are other options, but the Thermapen is the fast, most accurate thermometer on the market.

Moreover, always remember the golden rule: letting the meat rest post-cooking ensures all those tantalizing juices stay right where you want them – in every bite!

Best Wood to Smoke Pork

Selecting the right wood when smoking different proteins is paramount. Pairing the subtle, rich flavor of pork brisket with different woods will create different flavor profiles. Most commonly, you will see oak, hickory, pecan, and fruit woods used when smoking pork. If you're interested in viewing a full guide, check out our guide below.

Best Woods for Smoking Food:Types, Profiles, and Where to Buy

This guide will help you select and pair the right woods - or pellets - for smoking food.

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Serving Pork Belly Brisket

There are no wrong answers on how to best serve Pork Belly Brisket, but here are some of my favorites:

1. Plain: Slice in 1/4" slices, and serve with your favorite sides.
2. PBLT: Pork Belly, lettuce, and tomato sandwiches.
3. Pork Belly Tacos: serve with chopped white onion, fresh cilantro, and a splash of your favorite hot sauce.