Pulpón de Vacío, (Bavette/Goose Skirt), 2-2.5kg

£45.00

This is the perfect alternative to brisket.

Smoke it like a brisket or our ‘Flatiron Topblade’. The Pulpón de Vacío is the lower section of our popular ‘Vacio’ and includes what butchers call ‘Goose Skirt’ or ‘Bavette’ (a smaller version of this is sometimes called Brisquetta). The generous fat cap renders down during the cook to create a delicious, moist and tender slice every time.

The Pulpón de Vacío is also suitable for live fire cooking on Asado style barbeques - in fact, the cut originates from Argentina. Our good Argentinian friend, and live fire cooking expert, Matías introduced us to this outstanding cut.

Serve with chimichurri for an authentic Argentinian vibe!

This is the perfect alternative to brisket.

Smoke it like a brisket or our ‘Flatiron Topblade’. The Pulpón de Vacío is the lower section of our popular ‘Vacio’ and includes what butchers call ‘Goose Skirt’ or ‘Bavette’ (a smaller version of this is sometimes called Brisquetta). The generous fat cap renders down during the cook to create a delicious, moist and tender slice every time.

The Pulpón de Vacío is also suitable for live fire cooking on Asado style barbeques - in fact, the cut originates from Argentina. Our good Argentinian friend, and live fire cooking expert, Matías introduced us to this outstanding cut.

Serve with chimichurri for an authentic Argentinian vibe!

Type:
Pulpón de Vacío

Origin:
NI / Ireland

Fermentation:
Wet

Packaging:
Vacuum

 

Smoking Method:

Ingredients:

1 x IDevour Pulpón de Vacío

50g Black pepper

50g Kosher Salt

50g Garlic Powder

IDevour Beef Tallow

  1. Heat your smoker to around 250f (lumpwood charcoal)

  2. Trim any thick fat from your Pulpón de Vacío, optional

  3. Mix the black pepper, kosher salt and garlic powder and rub it all over the Pulpón de Vacío

  4. Add smoking wood to your smoker (oak or cherry)

  5. Set the smoker up for indirect cooking, eg. divide and conquer

  6. Close the lid and allow the smoke to build for around 10 mins

  7. Place the Pulpón de Vacío into the smoker

  8. Leave it alone for 3 hours - don’t be tempted to check it!

  9. Continue smoking after 3 hours until you reach an internal temperature of 175f and form a dark bark on the outside

  10. When the Pulpón de Vacío reaches an internal temperature of 175f, pull it from the smoker, smother in iDevour beef tallow and wrap in butcher’s paper

  11. Return to the smoker and let it cook until it feels soft like butter, usually around 198f - 212f

  12. Remove the Pulpón de Vacío from the smoker, keeping it wrapped in butcher paper

  13. Place the Flatiron Topblade into a cooler box to rest (also wrap in towels for additional insulation!) OR hot hold in your oven at 55ºC

  14. Rest in the cooler (or oven) for 2-4 hours

Nutrients

(Typical per 100g)

Energy: 670 kJ/ 160 kcal
Fat: 8.6g, of which saturates: 3.8g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 21g
Salt: 0.15g

Storage

Keep refrigerated, use within 5 days of delivery.

Suitable for Freezing

  • Keep frozen at -18°C or below

  • Defrost overnight in refrigerator

  • Never re-freeze once defrosted

  • Use within 24 hours of defrosting

You Might Also Like...