[azkitch]

They sell 'em pre-seasoned at Slam's Cub. Whatever the Hel_ they are...

One set of Google results--mayhap this'll shed some light on the subject...
http://www.seriouseats.com/2010/05/the-butchers-cuts-pork-brisket.html

[SmoknAZ]

They sell 'em pre-seasoned at Slam's Cub. Whatever the Hel_ they are...

One set of Google results--mayhap this'll shed some light on the subject...
http://www.seriouseats.com/2010/05/the-butchers-cuts-pork-brisket.html

Yeh Kitch. I picked up some "pork loin backribs boneless" at Sams last sunday. Once I opened the package they looked like the loin cut down the length inch and a half thick. Smoked them last Monday and some were dry and some were pretty good and moist. Won't do that again.

[jeremy7506]

It seems that the butchers for walmart mislabled the package for pork brisket, cause when I opened it, I found 3 slabs of rib tips.  I was a little disappointed since I wanted to try something new.  Oh well, rib tips are always good though.

[DanMan]

Since this question never got answered, I figured I would throw it out there again, seeings as I have just picked one of these up the other day and plan on cooking it this weekend.  Any suggestions would be greatly apprieciated.

I am sure low and slow at 225 getting pork to 180 it should be fine, ofcourse add a rub