NapDogg Posted 22 hours ago Report Posted 22 hours ago 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. 4
tony b Posted 4 hours ago Report Posted 4 hours ago 17 hours ago, NapDogg said: Porter Road doesn't disappoint. 👍👍 Porter Road is my "go to" for most of my beef. I'll look into this cut for my next order.
NapDogg Posted 1 hour ago Author Report Posted 1 hour ago @tony b Let us know how it goes. I am told it transitions quick at the end, meaning it can go from sliceable to shreddable fast. I was planning to make some burnt ends but it finished late and went into a sous vide rest over night. It didn't look quite firm enough the next day for burnt ends. Where do you get your pork? I think Porter Road is tough to beat, but they're sometimes out of stock on ribs, especially ahead of holidays.
