Top blade roast cut

[red dog]

Hi all;

I went to the local market last week meat shopping. I wanted to get a brisket but the price was highway robery. 3.88 a lb and the smallest they had was 13lb. Over 50 bucks! They did have some smaller top blade roasts so I picked up 2. So from my research it looks like this roast is basicaly 2 flatiron steaks with a thin membrane running between them. I am thinking of doing them like a brisket since the grain runs similar. Anyone ever tried this?

Clay

 

[forluvofsmoke]

Never tied it, but if you have a decent amount of marbling, they should cook to a reasonably tender (and tasty) finish if smoked low & slow (cross-rib chucks have similar marbling, and yield very tender beef when cooked slow)...210-220* chamber temp, depending on weight (3-4lb range)...for more weight use a bit more heat. Although I probably would only take them to about 155* max vs ~180* with a brisket flat...a bit more toward the rare end (140*), if you like it that way. Slice as thin as you can, cross-grain, of course.

Eric

 

[red dog]

Thanks Eric

One is about 3 and the other is about 4. I have read they make good pot roast and they are well marbled.

 

[forluvofsmoke]

You're welcome.

Yes, anything that's typically used for pot roast is a great candidate for low &slow smoking. Well, let me rephrase that...any MEAT is goof for low & slow...ha-ha!

The idea is, buy less desirable/ tougher cuts and cook them slow to tenderize them...simple as that. The method for cooking doesn't really matter, as long as it's slow, they will get tender.

Eric