What would be the best way to prepare this? It weighs 3.5 pounds and is fairly even in thickness throughout. Any and all suggestions welcome.
Thanks in advance!
In my opinion, Kroger wasn't sure, so they threw that paragraph on it.
Not seeing it, I would have to guess that it's a Brisket, and all the other words Black Angus, Beef, Chuck, Trimmed, and Boneless are all adjectives describing the "Brisket".
If it's a little Brisket Flat, I would do it like this:
Yup---That's a Brisket "Flat". Even when Full Packer Brisket was cheap, a trimmed flat was still expensive, so your wife did OK.
That's just about exactly the same size as the one in my Step by Step, so you could follow mine real close since it's your first one.
Tip: Make a cut in it before you smoke it, so when it's done you'll easily be able to see which way the grain is going.
PM me if you have any questions about the way I did mine.