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Bottom Round Flat

post #1 of 8
Thread Starter 

well i need some help here. as we dont have brisket in the stores in this small tome i live in i am wondering IF Bottom Round Flat is the same thing. i read about the brisket flats and points. i can order brisket in but it is more expensive than new york steaks !!!!!

 

 

Thanks for any help

 

Goliath

post #2 of 8

For this particular cut you wouldn't want to cook it like a brisket. It would be best cooked to an finish doneness of rare, medium-rare, or medium. Then sliced to serve.

post #3 of 8
Quote:
Originally Posted by dirtsailor2003 View Post
 

For this particular cut you wouldn't want to cook it like a brisket. It would be best cooked to an finish doneness of rare, medium-rare, or medium. Then sliced to serve.

 

I totally agree...The round does not have the fat or connecive tissue to make for a juicy cut taken to 190°+. Smoke to 120° Rare, 130° Med/Rare or 140°F Medium and rest. Makes great sandwiches or a hot Beef dinner. This cut is good for Jerky too. Serve the Beef Au Jus...JJ

 

Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

 

post #4 of 8
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

 

 

Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

 

 

I agree! We love to use Chef JimmyJ's smokey Au jus. We usually replace the red wine with a good stout or Porter, since we have a few good local ones to choose from.

post #5 of 8
Agree with eveything that's been said. I smoked one of these on my pit barrel cooker to 125, refrigerated overnight and sliced thin for some great smoked roast beef sandwiches. It was a 14 pounder so I have it Vaccuum packed and in the freezer for the last few months. Probably have about 5 pounds left. Makes some great lunches!
post #6 of 8
I agree also , however , if you want something similar to Brisket ,get a Chuck Roast . They do well cooked to the pull or slice stage .

Have funand . . .
post #7 of 8
Quote:
Originally Posted by oldschoolbbq View Post

I agree also , however , if you want something similar to Brisket ,get a Chuck Roast . They do well cooked to the pull or slice stage .

Have funand . . .

Good Point Stan. Another good cut to cook like brisket is the 7 bone roast.

post #8 of 8
Quote:
Originally Posted by oldschoolbbq View Post

I agree also , however , if you want something similar to Brisket ,get a Chuck Roast . They do well cooked to the pull or slice stage .

Have funand . . .


Gotta try a chuck roast, brisket is not always available around here either.

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