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Beef featherblade cook with PICS

TheToast Posts: 376
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
    Langner91 Posts: 2,120
    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!
    Clinton, Iowa
  • loco_engr
    loco_engr Posts: 5,752
    never heard of that cut before but is sure looks yummy!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • JohnInCarolina
    JohnInCarolina Posts: 30,713
    That looks great!  To answer your question, I’d reheat using a sous vide if you have one.
    "I've made a note never to piss you two off." - Stike
  • TheToast
    TheToast Posts: 376
    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
    Foghorn Posts: 9,765
    TheToast 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.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Never heard of that cut but it looks great. 
  • Man, that looks good! It looks like a loin?
  • TheToast
    TheToast Posts: 376
    This is basically the knowledge for those asking

  • alaskanassasin
    alaskanassasin Posts: 7,509
    Looks amazing, I believe that cook would stand in texas
    South of Columbus, Ohio.

  • lousubcap
    lousubcap Posts: 31,962
    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.   
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.