Number 2, w/ Rave Review

Former Member

After searching several stores for a full packer brisket, bought a 7.9 lb flat from Sam Club. The first brisket that I smoked several months ago was a packer that was absolutely delicious,
I used the “Incredible Brisket Recipe” (again). Smoke the brisket w/ 4 oz. of hickory for almost 12 hours. Removed the brisket with an internal temp of 194 degF, foiled it and placed in a cooler. The brisket was for the guys at work; needless to say it was devoured.

When at Sam’s, I was looking at the different cuts of beef, I bought a “Beef Brisket Flat Half Bnls – 2.96/lb”. Does any one have a recommendation on smoking the following?

Beef Loin Top Bnls - 2.84/lb
Beef Eye Rnd - 2.48/lb
Beef Loin Top Bnls Sirloin Butt – 2.84/lb

10/2/091:06 PM

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rangerdfMember

I'm anxious to hear what the forum says. I did a top of the round sort of cut the other day from Costco. Basic rub and smoked to 135 with a drip pan to catch the juices. It would have been tough but I have a slicer and sliced it paper thin, cross grain and it made great sandwiches and we had some with au jus and mashed potatoes.

10/2/092:27 PM

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tomMember

yep,we usually try to let set overnight,with Lee and Perrins worchestershire,and a generous rub along the line of Montreal seasoning.

We cook hot[250*+] usually,to around 120*+,and hold in foil for about an hour.

Sometimes it slices about 1/4 in ,across the grain, and does fine.

Other times,a good electric slicer would have been nice to slice thin.

I have cooked some on a baking rack,in a shallow pan-to catch juices.

These are so small,I'm not sure I gained much.

10/2/095:31 PM

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Former Member

You might want to search on those topics or start a new thread.

Many users, if they don't read each post, go by the title and if you made one for those "how to smoke..." etc you could get some.

A general question about other beef cuts might get missed in a brisket thread.

10/4/0910:16 AM

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