I really need some help. I am smoking for some friends next week and they dropped off some meat. I have almost 120 lbs of Beef Round, round Flat. I know what a botton round roast is but never heard of a round flat. I have found almost nothing in a DuckDuckGo search. I want to inject it, rub it and smoke it. Then, of course, comes the slicing. I tried to get them to get brisket but they decided on these. As for trimming, do I trim it like I do brisket? Thoughts on injecting and rubbing? I am thinking of about 135 for an internal temp. I think it will probably slice closer to roast beef rather than brisket. Any help would be greatly appreciated.
Thanks in advance!!!!!
Thanks in advance!!!!!