Hi, y'all! This is my first Pit Post, and boy do I need advice...
My wife, always a sucker for a low price dragged home three cuts of beef labeled "brisket", but they are not cut like a packer cut brisket, they look like beef tenderloin or a small ribeye—they're about 16" long, 4" wide and 2-3" thick, about 4.5 lbs. USDA select (waaaaa). I do pretty well with all kinds of pork but I haven't tried to slow cook beef before, and I haven't found any topics that address this particular cut. So I have two questions: first, what the heck is this thing, and second, looking for the best way to smoke this sucker... Seems to me that it will be extremely easy to over cook or undercook making it tough and stringy either way.
NOTE: I'm cooking on a 22" Weber Kettle with an SnS+ and a PartyQ.
Any advice? Thanks in advance!
My wife, always a sucker for a low price dragged home three cuts of beef labeled "brisket", but they are not cut like a packer cut brisket, they look like beef tenderloin or a small ribeye—they're about 16" long, 4" wide and 2-3" thick, about 4.5 lbs. USDA select (waaaaa). I do pretty well with all kinds of pork but I haven't tried to slow cook beef before, and I haven't found any topics that address this particular cut. So I have two questions: first, what the heck is this thing, and second, looking for the best way to smoke this sucker... Seems to me that it will be extremely easy to over cook or undercook making it tough and stringy either way.
NOTE: I'm cooking on a 22" Weber Kettle with an SnS+ and a PartyQ.
Any advice? Thanks in advance!
Comment