Brisket better than pork shoulder?


 
I first started barbecuing inspired by the show BBQ Pitmasters. I think I was seeing reruns of the first season because I didn't get my first pit until 2011. I gravitated towards pork immediately despite growing up in Texas. Most brisket I'd had up until then was pretty bland and terrible. My first "Aha moment" was going to Pecan Lodge in Dallas which at the time was number 2 in the state. I think a lot of people that prefer pork butt just haven't had good brisket. That said, pork butt is great!
 
I was ambivalent about brisket until I did a mini Texas BBQ tour and hit the places in Lockhart + Louie Mueller in Taylor.

That’s something special (and the beef ribs).
 
Our son and his girlfriend convinced us that pigs are smart and treated quite badly by the industry. We have not been buying it for about 2 years. Same reason we never eat veal. I used to do some great pulled pork in the crock pot before I got into BBQing, and my wife made great chops. I have done 3 coffee / cocoa briskets and absolutely love them. However, I have been dying to do a pork butt. I am in search of humanly raised pork that I can afford to cook.
 
Living in the “Mitten” there was a very minor Texas influence consequently, not much brisket was around here. We are a fairly proud pork producing state. Pork was cheap, brisket was NOT! Let alone Prime brisket.
The learning curve is also somewhat more forgiving.
I have no compunction regarding the human step in the food chain, and I love veal, lamb, suckling pig, eggs, fish, fowl, vegetables, tubers, equally. Now, Lentils...
 
Joe Anshien said:
I am in search of humanly raised pork that I can afford to cook.
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According to your profile you're in Virginia so you're fighting Big Pork. ;)

Local and farmers' markets are your best options; ask around. You'll never beat supermarket prices for commodity pork but you might find some surprisingly good deals in terms of cost vs. value.
 
Joe Anshien said:
Our son and his girlfriend convinced us that pigs are smart and treated quite badly by the industry. We have not been buying it for about 2 years. Same reason we never eat veal. I used to do some great pulled pork in the crock pot before I got into BBQing, and my wife made great chops. I have done 3 coffee / cocoa briskets and absolutely love them. However, I have been dying to do a pork butt. I am in search of humanly raised pork that I can afford to cook.
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Joe, I'd have a chat with Tanya Cauthen at Belmont Butchery here in Richmond. She has a lot of sources and can probably hook you up. At minimum she should be able to point you in a good direction.
 
Are you here in Richmond? Thanks - I just went to the website and it looks promising. I think I inquired about a heritage turkey last year but it was too late. I think to order one for thanksgiving it has to be ordered around now. I get the feeling I will need to call in advance to get the cuts wanted as it is not a show up and pick what you want kind of place. Have you purchase there?
 
Joe Anshien said:
Are you here in Richmond? Thanks - I just went to the website and it looks promising. I think I inquired about a heritage turkey last year but it was too late. I think to order one for thanksgiving it has to be ordered around now. I get the feeling I will need to call in advance to get the cuts wanted as it is not a show up and pick what you want kind of place. Have you purchase there?
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We are in there maybe once a month. Butcher case is nicely stocked. Tanya gets in whole or half animals and breaks them down in the back, and also gets nicely sourced cuts from known and trusted farms. Steaks custom cut to desired thickness. Nice selection of cheese, okay selection of wines. She makes some very tasty sausages. Eveything we have ever bought there has been impressive, and she and her staff are very knowledgable about provenance and cooking suggestions. Definitely worth the trip to the Carytown area if only to take note of what is stocked and ask about what is available. Check her hours, it's a small shop.

And yes, I am in Glen Allen, so Tanya is only about a 15 minute drive for me.
 
Mike Shook said:
We are in there maybe once a month. Butcher case is nicely stocked. Tanya gets in whole or half animals and breaks them down in the back, and also gets nicely sourced cuts from known and trusted farms. Steaks custom cut to desired thickness. Nice selection of cheese, okay selection of wines. She makes some very tasty sausages. Eveything we have ever bought there has been impressive, and she and her staff are very knowledgable about provenance and cooking suggestions. Definitely worth the trip to the Carytown area if only to take note of what is stocked and ask about what is available. Check her hours, it's a small shop.

And yes, I am in Glen Allen, so Tanya is only about a 15 minute drive for me.
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By the way, I am going to see her soon to see if this east coast boy can get access to a few tri-tips.
 
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