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I have been meaning to try this cut for a while. It's part of the shoulder where Flat Iron steaks are cut from. It's similar to a brisket but much more manageable for 2 people at 5 lbs and quite a bit less expensive per pound. I cut two steaks off the end and smoked the rest on coco + post oak. Just salt & pepper rub. I heard it can have an even more beefy flavor compared to brisket being from a working muscle. I would have to agree with this one. Porter Road doesn't disappoint. There is connective tissue that separates the top fat-cap layer from the bottom. The top is fattier like a brisket point and the bottom is more like the flat. Top melts in your mouth.

Last year I bought a salt block and never used it. All winter long I’ve been looking at it and I decided to try it today with my fish infatuation and made Red Snapper with Pipian Sauce. The recipe is coastal Mexican so my wife made delicious TexMex Coleslaw to pair with it. Whoa, delicious! Sent from my iPad using Tapatalk

Inspired by @tekobo, African dinner. Suya pepper beef and jollof rice. Gorgeous day, so i ate dinner outside on the deck.

Got a short break in the weather last night. Threw a steak on with some asparagus. Plated with a 2x baked spuds, shrooms and a salad. Everyday Cab.