aside from the other deliciousness, they mention a smoked flatiron, which appears to be a round shape. I’ve only ever seen flatiron as a thinner cut, that varies from being an incredible easy grilled dinner or inedible sinew.
Don’t know about smoking one. However, if you get one marked flatiron and it is eats as inedible sinew that is because it wasn’t butchered properly. There is a wide band of sinew that separates two tender cuts, and removing this separating band gives you two flatirons. Otherwise you are just eating top blade which is sinewy.
Ahh I’m very jealous. I haven’t been to Austin since my bachelor party. We had some great Q but wasn’t the focus of the trip of course. I’m gonna go back with the wife and this new spot is on the must see list. Please let us know how it is!
Doing some digging, it looks to me like it’s two flatiron steaks before the sinew is butchered out? But then I’m not sure how you actually serve that, since the sinew isn’t going to break down from cooking - maybe they are butchering that membrane out after the cook or somehow keep the two steaks as one whole roast and keeping it in?
Although I haven’t had a chance to dig into it yet, I have a Wagyu flat iron “fat boy” in my freezer. I did assume I’d have to butcher out the sinew but maybe I’ll do what L&L does and see if it will partially render
May be a week or two but stay tuned, I’ll get to it 👍
Smoke it like a brisket. Give the sinew and fat time to render.
I have done shoulder clods, which have the flat irons in them, to 205 to 208 IT, then shred for pulled beef sandwiches.
Duanessmokedmeats Good idea but I'm going to ask the L&L guys when I see them how they do theirs. If you notice in the video they serve it sliced so I'm thinking maybe a braise is involved? Won't know until next week.
fzxdoc Yea Costco started selling Imperial Wagyu so I picked up about the cheapest cut they had which was this flatiron to try. I've had their briskets before, really good. I think they are from Washington if I'm not mistaken.
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