Flatiron Topblade, Untrimmed, 2.5-3kg
Texas BBQ legends LeRoy and Lewis recently highlighted this amazing cut as 'better than brisket'.
Flatiron Topblade is treated similarly to brisket. The rich marbling throughout this cut gives it texture characteristics of both brisket and beef cheeks. The flavour profile is slightly more beefy than brisket.
When we did our test cook we kept asking, with every bite ‘how could something taste SO good?!’
Perfect for smoking low and slow!
Aged for a minimum of 21 days.
Texas BBQ legends LeRoy and Lewis recently highlighted this amazing cut as 'better than brisket'.
Flatiron Topblade is treated similarly to brisket. The rich marbling throughout this cut gives it texture characteristics of both brisket and beef cheeks. The flavour profile is slightly more beefy than brisket.
When we did our test cook we kept asking, with every bite ‘how could something taste SO good?!’
Perfect for smoking low and slow!
Aged for a minimum of 21 days.
Texas BBQ legends LeRoy and Lewis recently highlighted this amazing cut as 'better than brisket'.
Flatiron Topblade is treated similarly to brisket. The rich marbling throughout this cut gives it texture characteristics of both brisket and beef cheeks. The flavour profile is slightly more beefy than brisket.
When we did our test cook we kept asking, with every bite ‘how could something taste SO good?!’
Perfect for smoking low and slow!
Aged for a minimum of 21 days.
Type:
Flatiron Topblade, Untrimmed
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Smoking Method:
Ingredients:
1 x IDevour Flatiron Topblade, Grass Fed
65g Black pepper
22g Kosher Salt
15g Lowry’s Salt
IDevour Beef Tallow
Heat your smoker to around 250f (we like to use lumpwood charcoal)
Trim any thick fat from your Flatiron Topblade, leaving about 6-8mm of fat on the top
Mix the black pepper, kosher salt and Lowry’ Salt and season all over the Flatiron Topblade (it works well leaving the seasoning on overnight but it’s not necessary)
Add smoking wood to your smoker (we love cherry)
Set the smoker up for indirect cooking
Close the lid and allow the smoke to build for around 10 mins
Place the Flatiron Topblade into the smoker.
TIP: curl the thin end under itself to create an even thickness for even smoking (what our video above)
Leave it alone for 3 hours - don’t be tempted to check it!
Continue smoking after 3 hours until you reach an internal temperature of 175f and form a nice bark on the outside
When the Flatiron Topblade reaches an internal temperature of 175f, pull it from the smoker, smother in iDevour beef tallow and wrap in butchers paper
Place the wrapped Flatiron Topblade back in the smoker and let it cook until it feels soft like butter, usually around 198f
Remove the Flatiron Topblade from the smoker, keeping it wrapped in butcher paper, and add a layer of tin foil
Place the Flatiron Topblade into a cooler box to rest (also wrap in towels for additional insulation!) OR hot hold in your oven at 62ºC.
Rest in the cooler (or oven) for at least 2-4 hours.
Nutrients
(Typical per 100g)
Energy: 670 kJ/ 160 kcal
Fat: 8.6g, of which saturates: 3.8g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 21g
Salt: 0.15g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
