Flatiron Top Blade, Untrimmed, 2.5kg

Smoking Method:

Ingredients:

1 x IDevour Flatiron Top Blade, Grass Fed

65g Black pepper 

22g Kosher Salt

15g Lowry’s Salt

IDevour Beef Tallow

1. Heat your smoker to around 250f (we like to use lumpwood charcoal)

2. Trim any thick fat from your Flatiron Top Blade, leaving about 6-8mm of fat on the top

3. Mix the black pepper, kosher salt and Lowry’ Salt and season all over the Flatiron Top Blade (it works well leaving the seasoning on overnight but it’s not necessary)

4. Add smoking wood to your smoker (we love cherry)

5. Set the smoker up for indirect cooking

6. Close the lid and allow the smoke to build for around 10 mins

7. Place the Flatiron Top Blade into the smoker.

8. TIP: curl the thin end under itself to create an even thickness for even smoking (what our video above)

9. Leave it alone for 3 hours - don’t be tempted to check it!

10. Continue smoking after 3 hours until you reach an internal temperature of 175f and form a nice bark on the outside

11. When the Flatiron Top Blade reaches an internal temperature of 175f, pull it from the smoker, smother in iDevour beef tallow and wrap in butchers paper

12. Place the wrapped Flatiron Top Blade back in the smoker let it cook until it feels soft like butter, usually around 198f 

13. Remove the Flatiron Top Blade from the smoker, keeping it wrapped in butcher paper, and add a layer of tin foil

14. Place the Flatiron Top Blade into a cooler or box to rest (also wrap in towels for additional insulation!) OR hot hold in your oven at 70ºC.

15. Rest in the cooler (or oven) for at least 2-4 hours.