Flat Iron Roast Question

Mitch's Oh Yeah!

I've noticed my local grocery store has started carrying Flat Iron Roasts. I picked up a 3.5 pounder and would like to slow cook it.

Can this cut of meat be smoked like a brisket for hours and hours?

Thank you.

Mitch's Oh Yeah!

Stanley

While not directly an answer to your question, be sure to look at this thread and the link therein for some good info.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=465427&catid=1

Fidel

I would say you could smoke it - but hours and hours may be a stretch since they are rarely more than 24 ounces, at least what I see available in my area. Even cooked at 250 I would think they would reach 190+ in 90 minutes or less. They are fairly thin.

They are also not as fatty as a brisket, so I don't think they would benefit from such a cook, any more than a strip steak or sirloin steak would. I have never done it, but I would guess that it would wind up tough and dry.

They make a fine steak if cooked as one, but a low and slow cook may not be the best treatment for one.

Marvin

I think we need to distinguish between flat iron STEAKS, which are thin, flat and weigh less than 1.5#. I've never seen the ROAST, but at 3.5#, it would be considerably different. Since the steak comes from the chuck, which is part of the shoulder, I would guess that the roast also comes from the shoulder. A general rule-of-thumb is that any roast from any animal's shoulder has the most fat of any cut and should be able to be cooked lo-n-slo. The hours will depend on size, temp, etc. The final temp should be 195-210. Good luck, and let us know what happened.

Fidel

The steaks are just the roast cut in two to remove the connective tissue than runs down the middle.

I've cooked a pretty fair share of flat irons and they aren't real fatty.

Mitch's Oh Yeah!

I cut the roast in half, removed the membrane and marinated the steaks a half day in olive oil, my Mitch's Oh Yeah Spice, dijon mustard, fresh rosemary and a splash of soy. I cooked them direct at about 400 for 8-10 minutes and they were delicious.

I'll be buying this cut again.

Thank you for the feedback.

Mitch's Oh Yeah!

Ar-Cee

I get the full topblade roast in the cryovac. It cuts into two flat iron steaks by filetting out the center connective tissue "ridge". I did a "top blade" roast in my first cook with the topblade, but, for me trimming it into the flat iron steaks is the way to go for tenderness. (the roast was good too). Try this link. It shows how the flat iron was "born": http://ard.unl.edu/rn/0302/steak.html Thanks rc