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More pulled beef: Petite Roast aka Flat Iron Roast

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    More pulled beef: Petite Roast aka Flat Iron Roast

    These are soon to be pulled beef, either tomorrow or Thurs.

    "Petite roasts" or flat iron roasts. Look at that wonderful marbling.

    Click image for larger version

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    #2
    Nice!

    Comment


    • gardenfish
      gardenfish commented
      Editing a comment
      My thoughts exactly!

    #3
    How are you going to make these suckas?

    Comment


      #4
      Originally posted by Spinaker View Post
      How are you going to make these suckas?
      One the kettle w/ SnS. BBBR. Probably post oak chunks. Maybe cherry too.

      Comment


      • cdd315
        cdd315 commented
        Editing a comment
        Gotta get me an SnS .. you guys shipping to Canada yet?

      #5
      cdd315 From the FAQs:

      Our checkout is currently configured for orders going to the U.S. (including APO/FPO), Canada, U.K., Germany, Italy, Spain, Sweden, Australia and New Zealand.


      Looks like good news for you!

      Comment


      • cdd315
        cdd315 commented
        Editing a comment
        Quick .. where's my Credit Card

      #6
      I've got another SNS order coming your way, I showed a friend of mine the SNS and he's getting one.

      Comment


        #7
        Me a BGE guy is still contemplating a 26" kettle and a SnS... Hmmm.🔥

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          You won't be disappointed Breadhead, bark city doing this on a kettle w/ SnS. Stickburner good.

        #8
        No law says you can't have both a BGE and Kettle Breadhead. Nice Beef Huskee. I need to try that again soon. Skip

        Comment


          #9
          OK here's some updated pics, the cook happened yesterday but I was unable to update in real time.

          Slow 'N Sear pulled beef:

          Here are both roasts coated in BBBR after dry brining 24hrs. Grate probe is between both, each roast has a probe in its center. One small post oak log, and one cherry chunk. Avg cook temp is targeted at 235-240.

          Click image for larger version

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          Here they are approximately 7.5 hrs in, when they reached 180. I had just added some more coals to help power up through to my target of ~207-209.

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          As you can see in the very top pic (first post) of this thread, these cuts are layers of meat and marbling, and here you can see how the layers just flake apart when pulling:

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          Comment


            #10
            DUDE!!!! Slap one a dem awards on that!

            Comment


              #11
              Originally posted by Jon Solberg View Post
              DUDE!!!! Slap one a dem awards on that!
              Thanks Jon Solberg. This was the best pulled beef I have ever made. Extra smokey, (post) oak and cherry may be my new favorite combo for this. It was every bit as juicy and delicious as the best brisket I've made.

              Comment


                #12
                Huskee wow... yes... slap an award on this, David Parrish -- it is a thing of beauty!

                Comment


                  #13
                  Where did I put that PBA...











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                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    WOO HOO! Thanks David Parrish. And so big too....

                  #14
                  That is one beautiful pile of pulled beef, Huskee. Thanks for making me salivate

                  Kathryn

                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    No problem, glad you enjoyed!

                  #15
                  My next Amazon order = SnS and Weber kettle rotisserie.

                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    You'll love it, designed by geniuses in the bbq world

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