A little over a year ago the manager at GFS waved me over to tell me about a markdown. He knows I like smoking and a deal lol. He had ordered a case of chuck flap by mistake and had them cleared out for $1.99 / lbs. Of course I had no choice but to buy them. They seem to be rarely available retail but what I gather is they are often sold as boneless beef rib. I was doing a cool for a friends part so figured I may as well toss these in. Nothing fancy for this nice beefy cut. Rubbed with 1:1:1:1 coarse salt and pepper , granulated garlic and onion. Once the salt made a nice slurry on the surface dusted eith Bustelo espresso. Smoked in the Lang with cherry and oak mix. Run about 275-300 for the cook. I did wrap and braise a little from 175 to finish temp of 203F. Into the cooler for an hour. Beefy, tasty and tender, especially for a select grade cut.
