Serious Eats: Talk

Pork Brisket?!

The recipe in the SE book for Kenji's barbecue brisket, the recipe description calls for "more marbled pork cut of brisket," however the note at the bottom of the recipe call for "the fattier point cut of brisket."

I personally have never seen or heard of pork brisket. Is this a typo, or does this magical pork brisket really exist? Did the recipe really intend for us to use pork instead of the traditional beef?

Printed from

© Serious Eats