Top Plate

[NapDogg]

I have been meaning to try this cut for a while.  It's part of the shoulder where Flat Iron steaks are cut from.  It's similar to a brisket but much more manageable for 2 people at 5 lbs and quite a bit less expensive per pound.  I cut two steaks off the end and smoked the rest on coco + post oak.  Just salt & pepper rub.  I heard it can have an even more beefy flavor compared to brisket being from a working muscle.  I would have to agree with this one.  Porter Road doesn't disappoint.  There is connective tissue that separates the top fat-cap layer from the bottom.  The top is fattier like a brisket point and the bottom is more like the flat.  Top melts in your mouth.

 

[MacKenzie]

WOW!!!

[C6Bill]

looks fantastic !!!!

[tony b]

17 hours ago, NapDogg said:

Porter Road doesn't disappoint.

👍👍 Porter Road is my "go to" for most of my beef. I'll look into this cut for my next order.

[NapDogg]

@tony b  Let us know how it goes.   I am told it transitions quick at the end, meaning it can go from sliceable to shreddable fast.  I was planning to make some burnt ends but it finished late and went into a sous vide rest over night.  It didn't look quite firm enough the next day for burnt ends.  

Where do you get your pork?  I think Porter Road is tough to beat, but they're sometimes out of stock on ribs, especially ahead of holidays.

[tony b]

On 4/22/2026 at 1:48 PM, NapDogg said:

@tony b  Let us know how it goes.   I am told it transitions quick at the end, meaning it can go from sliceable to shreddable fast.  I was planning to make some burnt ends but it finished late and went into a sous vide rest over night.  It didn't look quite firm enough the next day for burnt ends.  

Where do you get your pork?  I think Porter Road is tough to beat, but they're sometimes out of stock on ribs, especially ahead of holidays.

I live in Iowa, where the pigs outnumber the people 7 to 1. I buy local. I have tried Porter Rd pork, but usually just the odd cuts, like bavette.