Braised BBQ Pork Brisket

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Immerse yourself in the world of Mangalitsa pork with our carefully curated selection of premium cuts and products. Discover the unparalleled taste and quality that sets Mangalitsa pork apart. Whether you're a culinary enthusiast or a professional chef, our Mangalitsa pork will elevate your culinary creations to new heights. Taste the difference with Mangalitsa Estates.

Braised BBQ Pork Brisket

Ingredients:

• 2 T Mangalitsa Estates Pork Rendered Pork Fat (Lard)

• 1 Pork Brisket

• 1 Bottle (18oz) of BBQ Sauce - We like Sweet Baby Ray’s

• 1 Medium Yellow Onion, Chopped

• 1 - 12oz Beer (cheap is fine, maybe ideal)

• Salt + Pepper to Taste

• Buns

Preparation:

Step 1: Preheat the oven to 325℉.

Step 2: Heat a Dutch-over on the stove over medium-high heat and add 2 T of Rendered Pork Fat (Lard). Sear salted Pork Brisket on all sides, until dark brown. Don’t be scared — some borderline burnt edges will just add to that classic BBQ flavor.

Step 3: Add chopped onions, and cook for an additional 2-3 minutes. Pour in your beer and barbecue sauce, then cover and put in the oven.

Step 4: Cook 2-3 hours for sliceable meat. A fork should be inserted easily, but not shred the meat when removed. Take out of the oven and rest for 30 minutes. 

Don’t worry if you don’t have a smoker!

Pork Brisket is one of our all time favorite cuts for smoking, but it also makes an awesome braising cut thanks to its intramuscular fat. 

This is so easy to make that it almost feels silly to call it a “recipe”. We simply followed the standard steps for braising and let our pasture-raised Pork Brisket cook slowly in a mix of cheap beer and barbecue sauce. 

Braising in 3 Easy Steps:

1. Sear — this is the step that will take the most attention, but it’s worth the 20 minutes it takes to sear your cuts on all sides over medium-high heat.

2. Layer Flavors — add stocks, herbs, sauces, and aromatics.

3. Wait — make sure your cut is ⅔ submerged in liquid and put it in the oven covered, or over extra low heat on the stove. Cook until fork tender. 

For this recipe, we pulled it to rest when the Brisket was ready for slicing, but you can keep going for pulled pork without any downside. 

Burnt Ends

When you smoke a brisket, there are two parts to a whole packer: the point and the flat. Burnt ends are when you smoke a brisket to completion, remove the point from the flat, and then cube up the point and smoke for another few hours with more rub and sauce.

Ingredients:

• 1/4 cup apple cider vinegar

• 1.5 cups water

• 1 brisket point-end, approx 7lb

• 1/4 cup of your favorite pork rub

• 2 cups cola

• 1.5 cups BBQ sauce

• 1/3 cup brown sugar

• 2 tablespoons Worcestershire sauce

• 1 tablespoon soy sauce

• 2 tablespoons butter

• 1–2 tablespoons honey

• Kosher salt

Instructions:

1. Preheat a smoker to 250°F. Place apple cider vinegar and water into spritz bottle.

2. Season the brisket well with salt and then rub generously with Pork Rub.

3. Place the brisket into the smoker. Cook, spritzing occasionally with the cider vinegar mix until an internal temperature of 150°F is reached.

4. Wrap the brisket tightly in foil, and return to the smoker until an internal temperature of 185°F is reached.

5. Remove brisket from the smoker, and cut into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard – they will not have a pleasant mouthfeel.

6. Place the cola in a small saucepan over medium high heat, and reduce liquid by at least half. Add the bbq sauce, brown sugar, Worcestershire, soy and butter, plus salt to taste. Stir to combine.

7. Place the brisket cubes in a large foil tray, then pour over the sauce, stirring to make sure all the pieces are well coated. Drizzle honey across the top, then return to the smoker.

8. Increase the heat of the smoker to 275°F, and cook a further 2-3 hours, or until the liquid has reduced and caramelized. You will see fat accumulate at the bottom of the pan as it renders – this is normal, and should not be confused with the sauce liquid. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may harden.

Mangalitsa Pork Brisket

from $46.40

Mangalitsa Pork Brisket

Fabulous Cut for the Summer Grilling Season!!! Mangalitsa Pork Brisket, boneless. 2.5-5 lbs, you choose the size.

Discover the extraordinary taste and texture of Mangalitsa Pork Brisket—a cherished cut from one of the world's most unique heritage pig breeds. Renowned for its decadent marbling, silky fat, and robust, nuanced flavors, Mangalitsa pork elevates the culinary experience far beyond what ordinary pork can offer. Whether you’re a chef, home cook, or a true food enthusiast, Mangalitsa Pork Brisket is your invitation to savor a cut prized by gourmands around the globe.

Exceptional Marbling

The hallmark of Mangalitsa pork is its extraordinary marbling. The fat is creamy and soft, melting at a lower temperature than most commercial pork fat. This exceptional fat content gives Mangalitsa pork its signature buttery texture and depth of flavor, making every bite indulgent and satisfying.

The Brisket Cut: A Hidden Gem

While brisket is most commonly associated with beef, Mangalitsa Pork Brisket offers a unique take on this beloved cut. Sourced from the lower chest or pectoral muscles of the pig, the brisket is a well-exercised area, resulting in meat that is both flavorful and robust in texture.

Flavor Profile

Mangalitsa Pork Brisket boasts a remarkable interplay of savory, sweet, and nutty notes, underscored by the breed’s signature richness. The fat cap renders beautifully during cooking, basting the meat and infusing it with flavor. The result is pork that is juicy, tender, and deeply satisfying.

Texture and Appearance

Expect a brisket with generous marbling throughout and a firm yet tender texture. When cooked low and slow, the brisket becomes meltingly soft, yet retains enough structure for slicing or shredding. Its rosy hue and visible fat veins distinguish it from ordinary pork cuts.

Why Choose Mangalitsa Pork Brisket?

·         Unparalleled Flavor: The rich marbling and unique genetics of the Mangalitsa breed impart a depth of flavor unrivaled by standard pork.

·         Versatility: Perfect for smoking, braising, roasting, or even sous vide. Mangalitsa brisket adapts beautifully to a variety of cuisines and cooking methods.

·         Gourmet Experience: Ideal for culinary adventurers and those seeking to impress at their next gathering or special occasion.

·         Healthy Fats: The mono-unsaturated fat content is higher than in conventional pork, lending health benefits and a luscious mouthfeel.

Cooking Suggestions

Low and Slow: The Traditional Method

Mangalitsa Pork Brisket is best savored when cooked with patience. Smoking or oven roasting at low temperatures allows the fat to render fully, basting the meat from within and breaking down connective tissues for an impossibly tender result. Typical cooking times are longer than with leaner pork cuts, but the reward is a brisket that melts in your mouth.

Flavor Pairings

The luxurious profile of Mangalitsa pork pairs well with bold spices, aromatic herbs, and subtly sweet glazes. Try classic barbecue rubs, Asian-inspired marinades with ginger and soy, or a simple salt, pepper, and rosemary crust to let the pork’s natural flavors shine.

Serving Ideas

·         Family Gatherings: Serve as the centerpiece of a festive meal, carved tableside for a dramatic (and delicious) effect.

·         Gourmet Sandwiches: Shred the brisket and pile it high on crusty rolls with pickled vegetables.

·         Fine Dining: Present slices over creamy polenta, roasted root vegetables, or with a reduction sauce for an elevated plate.

Product Details

·         Weight: Briskets typically range from 2.5 to 5 pounds, though custom sizes are available upon request.

·         Packaging: Vacuum-sealed for maximum freshness and easy storage.

·         Shipping: Shipped frozen with eco-friendly materials to maintain quality during transit.

·         Availability: Limited, due to the rarity of the breed and small-batch farming practices. Early ordering is recommended.

Customer Testimonials

·         “The Mangalitsa brisket was unlike anything I’ve ever tasted—juicy, flavorful, and incredibly tender.”

·         “A showstopper at our backyard barbecue. Our guests couldn’t stop raving!”

·         “Worth every penny. You can truly taste the difference heritage breeds make.”

FAQs

Is Mangalitsa pork healthier than regular pork?

While higher in fat, the fat is predominantly mono-unsaturated, similar to olive oil, which is considered heart-healthy in moderation.

Can I request custom cuts or larger quantities?

Absolutely! Please contact us directly for custom orders, bulk pricing, or chef collaborations.

Order Your Mangalitsa Pork Brisket Today

Don’t miss the opportunity to experience one of the world’s finest culinary treasures. Whether for a celebratory feast or an everyday indulgence, Mangalitsa Pork Brisket promises unforgettable flavor, tenderness, and satisfaction. Elevate your cooking and delight your guests—order now and taste the difference heritage makes.

If you have any questions or need assistance with your order, our team is here to help you every step of the way. Savor the sumptuous legacy of Mangalitsa—your taste buds will thank you!

Wondering how to prepare it? Watch how Harry Soo, California’s Brisket King prepared it HERE!

Size:

Select Size Brisket 2.0-2.9 lbs $46.40 Brisket 3.0-3.9 lbs $51 Brisket 4.0-4.9 lbs $63.75

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