Brisket & Pulled Pork Class

 

Brisket & Pulled Pork Class

 
Berkshire Black pepper pulled pork.jpg

Thank you for coming to the class. The links here have the recipes and techniques from the class. If you have any questions now or later, please text Chad @ 402-999-1075 (we avoid emails and voicemails, so we have time to actually work).

Recipes

Meat

  • To buy quality heritage breed pork, local Wagyu briskets from us or Piedmontese short plates, it is best to pre-order. Text Chad @ 402-999-1075. To guarantee you have everything in time for your bbq, order about 2 weeks ahead of time.

  • Bone-in Duroc pork butts are $4.50 per lb. and about 10 lbs. each.

  • Berkshire and Berkshire-Mangalitsa pork shoulders can be custom cut to your liking. Berkshire bone-in Boston butts are $6 per lb. They are $6.50 from the Berkshire-Mangalitsa pigs. Best bargain is to buy the whole front shoulder (about 25-30 lbs.) for just $4.50 per lb.

  • Prime+ Wagyu beef brisket (equivalent BMS grade 8+) $6.99 per lb. and about 14-16 lbs. each.

  • Piedmontese beef short plate $5 per lb. and about 5 lbs. each.

  • We also sell ribs, chicken etc. SEE FULL MENU.

Links

These are two trusted sites that have, for the most part, reliable science-based info.