Brisket (like a), # 7

[Enrico Brandizzi]

Looking in the freezer I got this old cut of meat. It has been in since july 2013. It was not a brisket but we call it "copertina di spalla". It looked like a flat... Any way that was.

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I trimmed both sides

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I slathered with some yellow mustard + EVO + Worchestershire equal parts, and a 2 layers dry rub; first Butcher BBQ "Steack and brisket rub" and the second some Montreal steck seasoning.

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At 1 am I put the meat on with a lot of water and some hickory chips too. The WSM 22.5 temp was steady in the 220 ish and I went bed.

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After 16 smoking hours around 220 F, the IT was 190 and super probe tender. I pull it off and started to rest for 2 h in foil + plastic wrap + blanket.

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When cutting.... it was a little overdone and a little dry, not to much. Next time I'll do better... promise !

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Thanks for stopping by.
Enrico

 

[JSchlegelmilch]

That looks great! I could go for some of that right now!

 

[Bob Bass]

When cutting.... it was a little overdone and a little dry, not to much.

Easily corrected.

Just don't do this -->

I pull it off and started to rest for 2 h in foil + plastic wrap + blanket.

After pulling it off, let it cool before wrapping. Otherwise it will continue to cook beyond tenderness to overdone.

 

[Robert T]

Looks good to me. Nice job.

 

[Jak Stepan]

excellent cook, great find, nice crust and smoke ring.

don't lift the lid...

 

[Jim Lampe]

Enrico, This ▼ Looks PERFECTO!!

 

[Tony R]

Looks good to me!!!

 

[Dwain Pannell]

Looks good to me too!

 

[Enrico Brandizzi]

Kind words from all of You.... Thanks!
And great tips too. Thanks Bob

 

[Mike Cosgrove]

I could go for that anytime.

 

[Mike Coffman]

That looks perfectly cooked to me!

 

[B Gin]

That's a whole chuck (shoulder) top blade roast...completey trimmed would be that flat-iron steaks. My favorite cut of beef.

 

[Cliff Bartlett]

Great looking cook.

 

[Tim McCann]

Looks great!

 

[John Solak]

Very nice looking piece of meat, before and after it was cooked!!!

 

[Enrico Brandizzi]

That's a whole chuck (shoulder) top blade roast...completey trimmed would be that flat-iron steaks. My favorite cut of beef.

Ok! It is a flat iron steak! This is a result! But immediately comes another question: was that a complitely wrong way to cook it ? Just grill it?

 

[Bob Correll]

Beautiful beef cook and photos Enrico!

 

[B Gin]

Ok! It is a flat iron steak! This is a result! But immediately comes another question: was that a complitely wrong way to cook it ? Just grill it?

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If that collagen material running thru middle of your "brisket" come out tender and gelatinous, then I would say you did a perfect cook...I love the taste and texture of properly cooked collagen. If you tried to grilled it under dry heat, that collagen probably would have been very tough. A true flat iron steak would have the collagen removed.