So about 2 months ago I wandered into GFS on my weekly trip (the good old days) and the manager stops me to chat. He knows I like to smoke meats and tells me he just marked down some big packs of beef that were ordered by mistake. I told him thanks but my freezer is pretty full so likely don't need any more meat. I go back and find 3 big packs of what is labeled as chuck flats. Marked down from something like $4.79 to $2.09 / lbs. so of course I bought all 3 that were left lol. Did a ton of googling and even a post here and seems these things are actually cut from or near the chuck rib plate and are typically called flats or flaps. Decided that it was time to give them a try this weekend.
Here they are out of the pack. I actually had thought it was one big solid piece of meat but was actually four smaller flaps.
Here is a side shot of one, nice marbling , looks like they should be juicy.
Nothing fancy for these , I am counting on them being rich and beefy like beef short ribs. SPOG and into the frig over night. Next morning its time to get the 270 smoker going. Running with B&B Texas Oak lump and post oak chunks. I run a hotel pan full of Minors beef broth under the beef catching drippings and smokey goodness. I always defat that and use for au jus. Have many bags of it frozen in the fridge too.
I ran for about 4 hours at 275F until they were about 180F, pulled and wrapped in a pan with some of the beef stock added and let them go to about 203F, they were jiggly like jello when i check them so off to the cooler they went to rest for about 45 mintues. While they were going I decided to use up my last Daikon radish to make some fried Fauxtatoes and onions, Just fried onion in avocado oil and garlic, added the radish slices and fried them with some salt and pepper added. I fried them down nice and dark just like I used to do my taters.
Here is the meat out of the cooler and ready to slice. Very jiggly and probe tender. Bark is very tasty! Slices are much more tender and juicy than perhaps the picture shows.
My wife made a nice big batch of sugar free coleslaw. I love this coleslaw
Here it is plated up with the rest of the goodies and some au jus.
That's it folks. The meat is super tender, very beefy and juicy. I will have to ration out the last 2 packs I have as I have never seen the cut available before. Thanks for looking!!
Here they are out of the pack. I actually had thought it was one big solid piece of meat but was actually four smaller flaps.
Here is a side shot of one, nice marbling , looks like they should be juicy.
Nothing fancy for these , I am counting on them being rich and beefy like beef short ribs. SPOG and into the frig over night. Next morning its time to get the 270 smoker going. Running with B&B Texas Oak lump and post oak chunks. I run a hotel pan full of Minors beef broth under the beef catching drippings and smokey goodness. I always defat that and use for au jus. Have many bags of it frozen in the fridge too.
I ran for about 4 hours at 275F until they were about 180F, pulled and wrapped in a pan with some of the beef stock added and let them go to about 203F, they were jiggly like jello when i check them so off to the cooler they went to rest for about 45 mintues. While they were going I decided to use up my last Daikon radish to make some fried Fauxtatoes and onions, Just fried onion in avocado oil and garlic, added the radish slices and fried them with some salt and pepper added. I fried them down nice and dark just like I used to do my taters.
Here is the meat out of the cooler and ready to slice. Very jiggly and probe tender. Bark is very tasty! Slices are much more tender and juicy than perhaps the picture shows.
My wife made a nice big batch of sugar free coleslaw. I love this coleslaw
- 16 oz. shredded cabbage
- 1/4 cup onion
- 1/3 cup Splenda (or Swerve)
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp celery seed
- 1/2 cup mayonnaise
- 1/2 cup heavy cream
- 1 1/2 tbsp white vinegar
- 2 1/2 tbsp lemon juice
Here it is plated up with the rest of the goodies and some au jus.
That's it folks. The meat is super tender, very beefy and juicy. I will have to ration out the last 2 packs I have as I have never seen the cut available before. Thanks for looking!!