should I go long and hot like a brisket or ribs 180 or should I do 145 and call it quits because it is not a brisket?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
former Community Editor
I'm sorry this didn't get answered in time for you, but wanted to share a prior thread on the topic for anyone else who might try it: https://food52.com/hotline...... -- it seems EmilyC went for low and slow at 200 - 220° F.
How did yours turn out?