Beef featherblade cook with PICS

TheToast

Hey everyone. Hope you’re all well. I’ve not swung by the forum in AGES. Haven’t used my BGE since Christmas, truth be told. But the weather in London is finally ok, spring is on the way and I recently bought an absolute ton of charcoal in a sale so I thought I better put it to use. 

I decided to cook a featherblade - wanted to try something different. Was from a posh butcher - Turner & George (who actually accidentally included a 1.7kg ‘pork blade’ in the parcel too - which I’ve never heard of before but looks like it’s half a butt / shoulder with the skin on). 

I searched the forum and couldn’t find a single mention of ‘featherblade’ - it probably has another name - otherwise it’s a first. 

Two pieces - each about 1.4kg. 

I cooked it at 120c / 250f for about 10hrs, wrapping it in butchers paper after 5hrs. Pulled at 89c. Really impressed with it - it’s very much like brisket TBH. Used a chunk of cherry and Pitt Cue rub. It’s almost sweet in flavour. 

We got through most of 1 piece (me, wife, 2 kids) and have another untouched. How do you recommend reheating (based on it being similar to brisket)?

Langner91

From now on, when I want to pick up a Flat Iron steak here in the colonies, I am going to ask my butcher for a featherblade!

loco_engr

never heard of that cut before but is sure looks yummy!

JohnInCarolina

That looks great!  To answer your question, I’d reheat using a sous vide if you have one.

TheToast

JohnInCarolina said:

That looks great!  To answer your question, I’d reheat using a sous vide if you have one.

I don’t! So will probably slice and microwave

Foghorn

TheToast said:

JohnInCarolina said:

That looks great!  To answer your question, I’d reheat using a sous vide if you have one.

I don’t! So will probably slice and microwave

Don't rush the microwave.  Put a moistened paper towel in with the meat and do it for a couple of minutes at a time at 40% (or so) power until it is warm.

Lowcountrygamecock

Never heard of that cut but it looks great. 

Cerebellum300

Man, that looks good! It looks like a loin?

TheToast

This is basically the knowledge for those asking

alaskanassasin

Looks amazing, I believe that cook would stand in texas

lousubcap

Upon first glance I was in the flat-iron camp as noted by @Langner91 given the appearance.  The google machine offered this:
"Featherblade is a cheaper cut of beef from the shoulder of the animal. The top part of it is sometimes sold under the American name, flat iron steak. But be warned: it will have been carefully trimmed of all the sinewy bits that, when cooked for a long time, make this recipe so delicious." 
Your outcome looks great.  Great plate and ££ shot right there.