Recipe(tried): Pork Brisket suggestions for George

George,
I treat Pork Brisket much the same as a Beef Brisket. It should always be slow cooked and sealed for most of the cooking time. If you are a good hand at BBQ try rubbing the brisket with your favorite dry rub, seal in heavy foil 2-3 layers thick and set in a slow covered BBQ for several hours. Temp should not exceed 225F.

You can also do the same thing as far as preparation and place it in a very slow oven (200-225F) overnight. let cool completely for thin slice or you can expose the cooked brisket to a broiler to sear the meat. This makes great BBQ pork sandwiches, burrito fillings etc.

The Dry Rub is my pref. because the meat will put out alot of liquid and create it's own "sauce" Try your favorite BBQ spices or if you wish go ahead and smother it in BBQ sauce before wrapping in foil, but I would suggest searing the meat first so it doesn't end up falling apart and tasting more stewed than "Q-ed"
Enjoy!