-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Top of the rib
- Thread starter johnwash
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
hambone1950
Master of the Pit
from what I can see its a tougher cut...probably should treat I like brisket or pot roast.
bear55
Master of the Pit
I always foil my briskets at 165 IT taking it to 195-197 before slicing. This is not a brisket but looks like it needs a low and slow cook.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
