So this story starts out with me wanting to do a whole packer brisket. I head over to Sam's Club (in NC) and all they have are flats. I don't have time to make corned beef/pastrami, which is all flats are good for in general, or to go anywhere else on the HOPE of finding a brisket, so I settled on what is labeled a "round sirloin tip roast." Unlike pictures I've been seeing online, my roast appears to be well marbled with a thin layer of fat on one side. Honestly, it looks somewhat like a pork butt, which is promising as I was starting with brisket in mind.
However, now I am not sure what to do. Everything online seems to say that the best treatment for this cut is to 135 with a nice reverse sear. But I want(ed) brisket, or something similar, so I am wondering what will happen if I treat it like a brisket and do low and slow up to ~200? Has anyone ever done this with this cut? Should I definitely not do this? I don't have any experience with it so any comments or suggestions are welcome. Thanks in advance for the help!
However, now I am not sure what to do. Everything online seems to say that the best treatment for this cut is to 135 with a nice reverse sear. But I want(ed) brisket, or something similar, so I am wondering what will happen if I treat it like a brisket and do low and slow up to ~200? Has anyone ever done this with this cut? Should I definitely not do this? I don't have any experience with it so any comments or suggestions are welcome. Thanks in advance for the help!
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