Feather Blade (Flat Iron) Question.


 
TonyUK

TonyUK

TVWBB Guru
Hi Folks.

I have a 5.5LB piece of feather blade beef that's 13.5 inches long. I have friends coming over for bbq tomorrow & I want to do a PSB. I've read that FB/FI is a good cut for steaks but haven't seen anything for low & slow on the WSM. It has some great marbleing so I'm thinking it would be perfect. I've slathered it with a mix of hoisin & sriracha and then used homemade rub. It's in the fridge now. I'll go for an IT of 160f then place in a foiled pan of veggies & Guinness and take it to +/-205f. I'm thinking about an 8 hr cook.
Whaddya think? Any help appreciated. Thanks.

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TonyUK said:
Hi Folks.

I have a 5.5LB piece of feather blade beef that's 13.5 inches long. I have friends coming over for bbq tomorrow & I want to do a PSB. I've read that FB/FI is a good cut for steaks but haven't seen anything for low & slow on the WSM. It has some great marbleing so I'm thinking it would be perfect. I've slathered it with a mix of hoisin & sriracha and then used homemade rub. It's in the fridge now. I'll go for an IT of 160f then place in a foiled pan of veggies & Guinness and take it to +/-205f. I'm thinking about an 8 hr cook.
Whaddya think? Any help appreciated. Thanks.

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Click to expand...

I don't see why it wouldn't work. I'm saying this with a complete lack of knowledge but it appears to be part of the chuck. It might be wrong to turn such a nice piece of meat into a pulled beef but if its what you can find, I say go for it. I saw a recipe for braising it, so my guess is it will turn out fine.
 
I have had success with them using flank steak technique, high heat then cut across the grain. How thick is the meat? If it's thinner than 11/2 inches too long will turn it to leather and be less than optimal. Just my opinion.
 
Done a bit of digging, and the FB is the lower blade of the shoulder, and is usually cooked slowly. I have the whole piece with the gristle. So I think I'm good.
Ref:
The most popular cut from the shoulder is the feather blade – a large muscle taken from along the shoulder blade it has great marbling and lots of flavour. Cook this cut either very slowly if left whole with the gristle in (which become like gelatine after cooking), or cook very fast once it has been seamed out as flat iron steak.
 
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