Print Page - question on meat cut

Title: question on meat cut
Post by: bundy on April 22, 2010, 06:09:59 PM

I just purchased a case (4) of beef "Round Outside Flats", would these work to smoke similar to a brisket? They each weigh around 10# and have a fat cap on part of.

Title: Re: question on meat cut
Post by: classicrockgriller on April 22, 2010, 10:31:58 PM

Here's a cple links to it.

http://www.chow.com/ingredients/166

http://www.rvalley.com.au/outside_flat.htm

Sounds like it would be worth experimenting with.

Since you have 4 send me one and I will work on it. ;D

Title: Re: question on meat cut
Post by: ArnieM on April 22, 2010, 10:46:16 PM

I'm with CRG - I'll take one too ;D

Short of that, I'd cook 'em like brisket. The other end of the cow but still pretty tough looking.

Title: Re: question on meat cut
Post by: bundy on April 24, 2010, 04:01:18 AM

Thanks guys, I'll try one like a brisket and keep you posted on results. Wouldn't want to send you any if they come out bad!

Title: Re: question on meat cut
Post by: bundy on April 24, 2010, 09:29:31 AM

For some reason I can't find the recipe for the brisket, can someone direct me??

Title: Re: question on meat cut
Post by: KevinG on April 24, 2010, 10:47:44 AM

Here's a couple.

http://www.susanminor.org/forums/forumdisplay.php?313-Brisket-Pachanga (http://www.susanminor.org/forums/forumdisplay.php?313-Brisket-Pachanga)

http://www.susanminor.org/forums/forumdisplay.php?311-WTS-Brisket (http://www.susanminor.org/forums/forumdisplay.php?311-WTS-Brisket)

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: bundy on April 22, 2010, 06:09:59 PM