Much appreciated Ted! It was damn good! I’ll definitely be making this regularly. I’d rather cook a high quality flat iron than a lower quality brisket. This is just one way to do it and I hope I did the flat iron justice
After some quick research, it appears that featherblade and flat iron are similar, if not the same, cut of beef. However, flat iron is usually a steak. The whole muscle from the shoulder is known as the Top Blade. So try asking for a whole top blade
I watched that Flat Iron video from L&L as well. I've been looking for whole flat irons around me and have been unsuccessful. However, there are plenty of flat iron steaks to be found. I was wondering, do you think this will work on a steak if you roll it up and truss it? The steaks tend to look pretty well marbled but are thin.
I appreciate you watching the flat iron video! Yeah it’s going to be difficult to find the whole flat iron or “top blade” at a grocery store. Butcher is your best bet. If you just smoke the flat iron steak, you’ll be left with essentially the bottom portion of what I cooked. You don’t necessarily need to roll and truss it, but that would be a cool idea. Smoking the flat iron whole should give you thin and small sections of sliced beef that would taste like brisket flat
@@Nameless-x9r that’s awesome! Where did you find it? It’s a bummer about the fat cap, but definitely cool that you found one. I would say to do a paper wrap with some beef tallow to help protect it and add a little more fat to the beef.
@ I got it from. A grocery store butcher I ask for a top blade roast and they gave me a look like I didn’t know what I was talking about lol but then I explained it to them that it’s the flat iron before you split them and I wanted the whole roast then they knew what I wanted. But I’m pretty sure it didn’t have the fat cap because they are cut for flat irons so all they would have to do is split it down the middle. Anyway I’m set up my drum for 250 and let it rip
Much appreciated! The brisket hat is from Hoodoo Brown BBQ in CT. It’s limited edition and I think they only made 30 of them or so. Appreciate you watching the video! 🤙🏻
I did this a month or so ago. Didn't know anything about Leroy and Lewis or anyone else doing them at the time. I have been doing tri tips like brisket for a while and knew a flat iron has similar make up of marbling etc so wanted to give it a go to see if results would be similar. I looked all over TH-cam and there really were not any videos of people doing one for a full low n slow. While the final result was similar to brisket and tri-tip, I much more prefer doing a tri tip brisket style and will keep doing those. I enjoyed the experiment cook though.
Nice! If it wasn’t for L&L I would’ve never thought to try this. I have yet to cook tri tip. Sounds like you enjoy cooking it like a brisket so I’ll have to check it out! Does the tri tip get too shreddy/tender when cooked to high internal temps? Appreciate you watching!
@@harrythehorsebbq Not at all. It turns out just like a brisket flat to me. The tri tips we get around here are about 2-3 lbs, mostly 2 pound range. I do 275 2 hours unwrapped then wrap in butcher paper and run it up to the 200 range which typically takes another 2 hours or so. It itches my brisket craves without the time or cost commitment.
This is something I definitely have to try! Always looking for alternatives to brisket to save some time and money on occasion. Adding tri tip to the to do list! Thanks for the tips and suggestion!
Thank you! For some reason that sounds familiar! I’ll have to check it out to see the similarities. I’m gonna need to put together a bbq rap album haha
@@harrythehorsebbq the beat you used wasn't quite the same as the typical Doom flavor profile, but I've never heard of any other rappers putting out an entire album about food, so you're in good company there.
@@Fishinmagician31 appreciate you watching! It’s cool if you think it’s over cooked. It was delicious no matter the perception. There’s no quit in this horse 🤙🏻
@ so the goal was to cook the top blade similar to how LeRoy and Lewis do as a sliceable beef option, so that it’s tender and is similar to smoked brisket. If you wanted to cook it like a flat iron steak, I totally agree with you. Pulling around 120-130 would be best for medium rare. I may try that in the future. I did cook a flat iron steak in my “3 secret butcher cut steaks” episode if you would like to see that cut cooked more like a steak. It’s up to you, how you like to cook and your preferences. I’m glad you found the video entertaining and I appreciate all the feedback! 🤙🏻
@, Gotcha!!! Next time you try a smoked “ regular” cut flatiron. Try using a light dusting of Meat Church Blanco, followed by Hardcore Carnivore rub. It creates the most amazing Black Bark. Take it off at 125, and let me know your thoughts.
@ will do man! I’ll hopefully try it out soon. I can get flat irons pretty regularly from the butcher. I’ll do some test runs and hopefully make a video about it. Appreciate the feedback and suggestions brother 🤙🏻 happy holidays!
@@harrythehorsebbq Make a weave of bacon, flatten out a square of ground meat the size of the weave, add seaaoning use pork, sausage, or beef. Sprinkle 1lb fried bacon bits on the meat square, add BBQ sauce. Roll meat into a tube. Place tube of meat onto the bacon weave and wrap bacon around the meat. Add more rub. Place on smoker 2 to 2.5 hours or until bacon is crisp. Add sauce if you want and cook on. Cool and slice into 1/2 inch wide slabs. Place on sandwich or eat as a meat dish. Alternate instructions. Watch a youtube video of how to make a bacon explosion. Watch several because most of them kinda suck. Start with simple BE and you can add or change the next one. By adding onions or mac and cheese. The options are limitless
Wow this sounds insane! Thank you for the step by step instructions. I will definitely have to give this a try! Almost sounds like a breakfast fatty but with a twist. Options seem endless and sounds like a crowd pleaser for sure! Appreciate the idea! 🤙🏻
Excellent job, Harry!!❤😊
Appreciate all of you over at L&L! Keep killing it and I hope to visit soon! 🤙🏻
This is the camaraderie I love BBQ for! Great job to both of y'all.
Looks pretty good to me! Thanks for the shoutout.
Appreciate it Joe! Nah man, thank you for the great content and info you put out there 🤙🏻
I love the BBQ community, and this is why! Good show on both your parts. Keep up the great work boys!
Much appreciated! It’s all about celebrating the craft, the food, and each other!
I need a butcher near me.
This is great content, Harry! Way to go buddy!
Much appreciated man! Just trying to try new things, cook good food, and celebrate the knowledge and success of everyone
That looked very tasty! Great cook and thanks for showing us the way on the flat iron !
Much appreciated Ted! It was damn good! I’ll definitely be making this regularly. I’d rather cook a high quality flat iron than a lower quality brisket. This is just one way to do it and I hope I did the flat iron justice
Am in the UK,so is this the same as Featherblade?
After some quick research, it appears that featherblade and flat iron are similar, if not the same, cut of beef. However, flat iron is usually a steak. The whole muscle from the shoulder is known as the Top Blade. So try asking for a whole top blade
I watched that Flat Iron video from L&L as well. I've been looking for whole flat irons around me and have been unsuccessful. However, there are plenty of flat iron steaks to be found. I was wondering, do you think this will work on a steak if you roll it up and truss it? The steaks tend to look pretty well marbled but are thin.
I appreciate you watching the flat iron video! Yeah it’s going to be difficult to find the whole flat iron or “top blade” at a grocery store. Butcher is your best bet. If you just smoke the flat iron steak, you’ll be left with essentially the bottom portion of what I cooked. You don’t necessarily need to roll and truss it, but that would be a cool idea. Smoking the flat iron whole should give you thin and small sections of sliced beef that would taste like brisket flat
Looks like a job well done man!!
I always appreciate you watching Mr. Silver Fox 🤙🏻
@@harrythehorsebbq Thanks Mr The Horse!
Take a shot every time L&L is mentioned lol
@@chancefield7787 if that’s your thing 🤷🏻♂️ pair it with some bbq while you’re at it
I finally got one and it didn’t have a fat cap on it 😢
@@Nameless-x9r that’s awesome! Where did you find it? It’s a bummer about the fat cap, but definitely cool that you found one. I would say to do a paper wrap with some beef tallow to help protect it and add a little more fat to the beef.
@ I got it from. A grocery store butcher I ask for a top blade roast and they gave me a look like I didn’t know what I was talking about lol but then I explained it to them that it’s the flat iron before you split them and I wanted the whole roast then they knew what I wanted. But I’m pretty sure it didn’t have the fat cap because they are cut for flat irons so all they would have to do is split it down the middle.
Anyway I’m set up my drum for 250 and let it rip
That looks insane my dude
Appreciate it man! Definitely one of the best cuts I’ve had. Super easy to cook too!
🔥🔥🔥 cook!!! Where can I get that hat?
Much appreciated! The brisket hat is from Hoodoo Brown BBQ in CT. It’s limited edition and I think they only made 30 of them or so. Appreciate you watching the video! 🤙🏻
@@harrythehorsebbq thanks
Wish I could’ve been more helpful!
@@harrythehorsebbq All good, I appreciate the info. Keep killing it!!
@@medgame3962 will do! Appreciate you!
I did this a month or so ago. Didn't know anything about Leroy and Lewis or anyone else doing them at the time. I have been doing tri tips like brisket for a while and knew a flat iron has similar make up of marbling etc so wanted to give it a go to see if results would be similar. I looked all over TH-cam and there really were not any videos of people doing one for a full low n slow. While the final result was similar to brisket and tri-tip, I much more prefer doing a tri tip brisket style and will keep doing those. I enjoyed the experiment cook though.
Nice! If it wasn’t for L&L I would’ve never thought to try this. I have yet to cook tri tip. Sounds like you enjoy cooking it like a brisket so I’ll have to check it out! Does the tri tip get too shreddy/tender when cooked to high internal temps? Appreciate you watching!
@@harrythehorsebbq Not at all. It turns out just like a brisket flat to me. The tri tips we get around here are about 2-3 lbs, mostly 2 pound range. I do 275 2 hours unwrapped then wrap in butcher paper and run it up to the 200 range which typically takes another 2 hours or so. It itches my brisket craves without the time or cost commitment.
This is something I definitely have to try! Always looking for alternatives to brisket to save some time and money on occasion. Adding tri tip to the to do list! Thanks for the tips and suggestion!
I stumbled on some videos where they called it an Oyster Blade. It seems to be more popular overseas.
@@LLRUPP interesting…I’ve never heard of an oyster blade. Do they smoke it like this overseas? It’s a great cut
The Alt-Brisket Rap at the end is reminiscent of MF Doom's Mm..Food record -- love it!
Thank you! For some reason that sounds familiar! I’ll have to check it out to see the similarities. I’m gonna need to put together a bbq rap album haha
@@harrythehorsebbq the beat you used wasn't quite the same as the typical Doom flavor profile, but I've never heard of any other rappers putting out an entire album about food, so you're in good company there.
I’ll have to continue writing then!
Looks AMAZING!!!!
Lol
@@Fishinmagician31 appreciate you watching! It’s cool if you think it’s over cooked. It was delicious no matter the perception. There’s no quit in this horse 🤙🏻
@,
Why would you could it to an internal temp that High????
I would have pulled that at no higher than 130.
Don’t get me wrong, you’re entertaining.
@ so the goal was to cook the top blade similar to how LeRoy and Lewis do as a sliceable beef option, so that it’s tender and is similar to smoked brisket. If you wanted to cook it like a flat iron steak, I totally agree with you. Pulling around 120-130 would be best for medium rare. I may try that in the future. I did cook a flat iron steak in my “3 secret butcher cut steaks” episode if you would like to see that cut cooked more like a steak. It’s up to you, how you like to cook and your preferences. I’m glad you found the video entertaining and I appreciate all the feedback! 🤙🏻
@,
Gotcha!!!
Next time you try a smoked “ regular” cut flatiron. Try using a light dusting of Meat Church Blanco, followed by Hardcore Carnivore rub. It creates the most amazing Black Bark. Take it off at 125, and let me know your thoughts.
@ will do man! I’ll hopefully try it out soon. I can get flat irons pretty regularly from the butcher. I’ll do some test runs and hopefully make a video about it. Appreciate the feedback and suggestions brother 🤙🏻 happy holidays!
Royalties paid to Chud….
Nah this is inspired by L&L. Did you listen to the rap?
Make a bacon explosion. If you dont you are a horses ash. Im kidding im kidding. But make a bacon explosion
Hahaha I will definitely try to make a bacon explosion! But first, what is that? 😂
@@harrythehorsebbq Make a weave of bacon, flatten out a square of ground meat the size of the weave, add seaaoning use pork, sausage, or beef. Sprinkle 1lb fried bacon bits on the meat square, add BBQ sauce. Roll meat into a tube. Place tube of meat onto the bacon weave and wrap bacon around the meat. Add more rub. Place on smoker 2 to 2.5 hours or until bacon is crisp. Add sauce if you want and cook on.
Cool and slice into 1/2 inch wide slabs. Place on sandwich or eat as a meat dish.
Alternate instructions. Watch a youtube video of how to make a bacon explosion. Watch several because most of them kinda suck.
Start with simple BE and you can add or change the next one. By adding onions or mac and cheese. The options are limitless
Wow this sounds insane! Thank you for the step by step instructions. I will definitely have to give this a try! Almost sounds like a breakfast fatty but with a twist. Options seem endless and sounds like a crowd pleaser for sure! Appreciate the idea! 🤙🏻
Looks great, I’m actually doing one right now. But as a butcher, please call the animal a steer, not a cow.
Thank you! Hoping your flat iron comes out great! I will try to address the animal appropriately moving forward. Thanks for the tip!
nice content, def video style and such inspired on @ChudsBbq
Appreciate it man and I appreciate you watching! Yeah he has a big influence. Trying to add my own spin to bbq cooks and TH-cam vids 🤙🏻