Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

What the heck meat did I buy???

A few weeks ago I picked up 2 briskets (I thought) from Restaurant Depot; cooked one and froze the other.  I pulled the frozen one out today in preparation for a weekend cook, and I noticed that the label read Superior Angus Beef Bottom Round Flat.  Uhhhhhhhh.... the first one I cooked was clearly a brisket, but I don't recall focusing on the label.  This time around I'm afraid that some other cut found its way into the pile of briskets that I picked through at RD.

So what is this cut?  How do I cook it?  If I'm planning on cooking brisket, can I treat this meat the same way, or should I go out and buy an actual brisket? 

·

Comments

  • GriffinGriffin Posts: 6,926
    edited November 2013
    I'd go out and buy a brisket if that's what you want. The cut you are talking about comes from the outer rear leg of the cow. Very lean. Might be better to braise or stew it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • batboybatboy Posts: 26

    Well I bought the thing, so I might as well cook it! 

    I'm thinking about using the Travis Method for this 10.5lb Bottom Round Flat.  If it's lean like Griffin says, I figure the braising aspect of the "Method" will help.  Anyone disagree?  Any guesses as to time?  Travis and others report 8-10 hours for 10-12 pounds.  Any reason this cut won't be the same?  Also, I assume the brisket doneness temps of 195-205 will work here too?  Any nay-sayers?

    ·
  • It would make pretty good pastrami.
    Cherry Hill, NJ
    ·
  • HotchHotch Posts: 1,375

    You want to look at this first. How to cut (separate) and trim it. Seems knowledgeable.

    http://www.youtube.com/watch?v=5aTp-6JWTdY

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



    ·
  • HotchHotch Posts: 1,375
    It may make for some great pulled beef.

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



    ·
  • SearatSearat Posts: 79
    Batboy, live big. Rub, indirect heat with a pan of water or wine (your choice), BGE 240 to 260 and let it go. Lean means it will cook a lot quicker than a marbled/fat cut. I think (spelled memory not always a good thing) internal temp should be about 180. At that point, rest while you heat up the egg and reverse seer. By adding the vapor from the wine pan, the meat will keep it's moister.
    ·
  • It won't pull at all, it's too lean. Bottom round is best used in making beef jerky. You can always sear it and then smoke it to internal temp of say 130 or so, then thin slice it for sandwiches if you own a slicer. Unfortunately, it ain't even close to a brisket.
    Cherry Hill, NJ
    ·
  • billyraybillyray Posts: 1,122
    We use to take bottom round and tenderize it, then use it for what was called swiss steak. 
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
    ·
Sign In or Register to comment.