Anybody ever attempted to smoke one of these? I saw them in GFS the other day by the briskets. That look like what we Texans used to call "clods". Big old hunk of beef kinda like a top round on steroids, usually about 15-20 lss and real lean . Any idea how to tackle this critter?
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My family’s restaurant used the knuckle to make Italian Beef. We use to put in pan with water and spice to make it. Created a real nice juice for the beef. Smoking it to medium rare and thinly slice, I think could make some really tasty roast beef. -
No, it is a sirloin tip many ways to cook it.
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Agree as posted above. Look it over carefully because you may need to trim out some grizzle. Found this article to show where the connective tissue is located. https://butchermagazine.com/beef-knuckle/Comment
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