Can Top Blade Steak Really Beat Traditional Brisket?
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Filmed and edited by Erica Yoder
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The only reason brisket got high price is because it’s in high demand. I remember 5 years ago I could get it for .79 ib
Can you buy this creek stone top blade roast ?
Wild idea. Take a rib roast and cook it like a brisket.
Super tender beef is all the same to me
congrats on baby on the way
Can’t find it, did a search but only found premium cuts at over $100. No thanks
Sorry looked really dry, do t think you can cook it like a brisket more like a pot roast I would say.
Flat iron and flank steaks are the only cuts i know about that can be cooked past well done and still be perfectly tender and juicy af, we have alot of it here in CT but we dont have much of the fancier cuts of beef like other areas, like even tri tip i have to order online, not sure why. All cows have the tri tip ya? Dont know what theyre doing with them but most people up here never heard of it lol. Any time i make fajitas its flat iron or flank, very similar and i can stir fry it all up cut it into thin strips on my blackstone and its almost impossible to dry those steaks out, they are actually better well done than med rare which is how id cook all other steaks
As for the skillets, the only differences between the ci and carbon steel is the weight and finish on them, they are both iron. The lighter weight is a welcomed feature for sure, the ci takes longer to heat up but also holds heat more steady and much longer, the cs heats up quicker and has more temp fluctuations and cools quicker, just need to learn the pan you use, both types are great i have both, seasoning is easier to achieve on new pans with the cs vs the ci but id say once you achieve it, both are too similar to compare when it comes to maintaining it. Idk i use both types at the same time often i think it comes down to personal preference. Both sear the same as well. Both will cook the same quality steaks or whatever it may be. All that being said i am probly going to buy that big one you were talking about. Gunna check them out now. Good video
Never here in Texas
Jeremy,
Post a link to where we all can find these cuts 😢
Please!!
Congratulations Jeremy and Erica on the new addition to your family
Flat iron has always been one of my favorite steaks. I order it whenever I see it on a menu, which is pretty rare.
Looks dry tbh
I would guess that this won’t be a replacement for brisket considering its basically impossible to buy lol
Nice video! About 5 months ago you said you would do another whole shoulder clod after you had perfected it. So is it better to just cook part of the clod or does the whole thing cook better?
Keep up the great work!👍
I bet this is amazing. Flatiron is one of my favorite steaks. As a brisket is probably great.
If you're afraid of MSG, you're afraid of flavor.
Not better than a brisket by a long way. That connective tissue between the 2 muscles looks nasty. I cut meat for 26 years and that connective tissue is rubbery and tough to cut into. No way I`m eating it no matter how long it is cooked. Now….. those flat iron steaks looked awesome. Thats how they should be cut and cooked.
Love all the experiments but we all know brisket will remain king of the bbq world.
Why not make videos on store bought meat, not special order. Betting if you subbed that season salt with the Reo seasonall and owned a Goodies smoker like Cooper uses it would up the flavor more ways than one.
Dude’s eating a steak while waiting for his steaks to smoke 😂
Flat iron is my favorite
Is it also referred to as "Blade Chuck Roast"?
It called a bone in chuck roast here or our store HEB.
We never get them that big.
And per pound they're more expensive.
Where can you order this cut online? They don’t have it on the website.
Great cook Jeremy! L&L would be proud. I smoked a top blade on my channel a few months back and I found that it’s a cut that definitely benefits from a foil boat wrap. Hopefully you can try that method one day. It’s delicious nonetheless! 🤙🏻
Where did you get your akaushi top blade? I cannot find it on the Heartbrand website.
Thanks Jeremy, as always very pleasant informative videos.
Keep up the good work .
It WAS cheaper, until Jeremy makes a video to make it popular! 😂
why would you show a cut of meat that nobody can find?
Fantastic review! As always! I’m on it. Top blade it is. Made In carbon steel. A MUST! Great video! You are the man! Thanks brother ❤️❤️👍👍😍😍🙏🏻🙏🏻. Blessings and love to you and yours and congratulations on the coming of another lil BBQ champion! 🙏🏻❤️🙏🏻❤️
Nice.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
So this would be great for brisket for 1 or 2 folks
I KNEW that "jelly" piece would be great!.
If a smoked meet can look cute, then that is is!
I'll probably be banned from the YouTube comments sections for saying this, but I think brisket is way overrated. And I can't figure out the allure of the thousands of brisket trimming videos out there It's like watching paint dry. I like brisket when it's cooked well, but when it's not cooked well (most restaurants I've been to) it's meh. Cooking a whole brisket is too much for my wife and me. I know there are a lot of ways to use leftover brisket, but still that's a lot of meat. This cut looks like a better way to go.
I literally just saw someone do this on Reddit yesterday. First time I ever considered it. I've butchered lots of beef and always just made flat irons out of the top blade. Might have to try this on one of the next steers we do.
I never heard of this cut here germany? I doubt my local butcher knows how to cut
Great video and congratulations on the news. But all I can say is there goes the price on flatiron steak!😂
Great video and congratulations on the news. But all I can say is there goes the price on flatiron steak!😂
This cut is often called "London Broil" even though that is a method of cooking and not the name of a cut. Marinate, smoke to medium rare, and slice thin against the grain. Only downside of this method is ideally you should get rid of the collagen seam as it doesn't render at that temp. I usually just cook it whole and tell my guests to eat around the seam, but butchers usually slice in two when selling as "London Broil" for this reason. In my country it's called "Shoulder roast", and it's much more expensive than brisket.
you are plump. watch your self
This is the message where i was waiting for. Brisket go up to 120 dollarsfore a whole packer..
Congratulations withe the baby's on the way. Greetings from the Netherlands 🇳🇱
Multiple grocers here (Houston) sell Flat Irons but they do cross-section cuts and not along the sinew like they're supposed to, resembling chuck steaks. it's so frustrating.
The toughest part of this smoke is acquiring proper cuts. That’s a rare item for non-professionals.