Help!!! Beef Round/Round Flat

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Fire Starter
Original poster
Oct 25, 2012
Near Dover, DE
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!!!!!


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I didn't read through the whole thread, but maybe it will be of some help.

Thanks! Not what I really wanted to hear, lol. I like the slow roasted part but not sure about the moisture added. Injection? Braising??? I could go heavy smoke for flavor, I guess, then pan it, add some broth and braise. Oh boy, whole new can of worms. Thanks again!!!

See if this helps any

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