- Grill(s) owned
Never knew the cut existed until I was gifted one. Plan to cook low and slow like a brisket. Any alternate suggestions would be appreciated.
Thanks for sharing your experience.Well I won't do that again. Put it on at 05:00. Wrapped it in butcher paper at 157. It fell back to 151 and never got hotter than 161. After 13.5 hours I pulled it. Tough as nails and all dried out. Now I know why there is very little data online about this cut.