One of the workers at the butchers gave me a outside flat instead of a brisket flat. i wondered why it was so thick!
Ive read outside flat should only be cooked to Med Rare at most. Just wondering if anyone cooks this cut and if so, can you smoke it to 200 IT like brisket?
Ive read outside flat should only be cooked to Med Rare at most. Just wondering if anyone cooks this cut and if so, can you smoke it to 200 IT like brisket?