I am still looking for some advice how to treat these slabs of meat. I have three, 20 lb. vacu packed "shoulder clods". I have learned the flat iron steaks come from this section, but that is all I know. They have what appear to be a fairly thick fat cap along the entire length of one side, and very little fat on the other side. I have not cut them to see how much fat exists throughout the middle. They do not appear to have any bone, but they are still partially frozen, so I can't tell for sure. I asked two different high end butcher shops about it, and they had completley opposite opinions about smoking this meat. One said to smoke it like a brisket, and it would shred and eat beautifully. The other said smoking would dry them out and that they were more suited to slow cooking in a crock pot or that they would make excellent ground chuck. (I don't have a grinder)
My smoker is a BSKD, and I could smoke 2 at once if I cut them in half and stacked them 4 shelves high.
Suffice it to say I AM NOT breaking out the crock pot. I want smoked meat, dammit. So the real question is should I smoke it to med rare and try to slice it, or go the brisket route to 190+, and slice or shred it?
What to do?
Edited by fatback - 6/10/11 at 11:43am