Comments on: Can Top Blade Steak Really Beat Traditional Brisket?

By: @ActualChef

@ActualChef — Fri, 21 Feb 2025 09:47:42 +0000

The toughest part of this smoke is acquiring proper cuts. That’s a rare item for non-professionals.

By: @HVACRTECH-83

@HVACRTECH-83 — Fri, 21 Feb 2025 09:47:42 +0000

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

By: @HVACRTECH-83

@HVACRTECH-83 — Fri, 21 Feb 2025 09:47:42 +0000

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

By: @MrPhoenix1800

@MrPhoenix1800 — Fri, 21 Feb 2025 09:47:42 +0000

Sorry looked really dry, do t think you can cook it like a brisket more like a pot roast I would say.

By: @elvinemery

@elvinemery — Fri, 21 Feb 2025 09:47:42 +0000

Can’t find it, did a search but only found premium cuts at over $100. No thanks

By: @anthonyroelofs4700

@anthonyroelofs4700 — Fri, 21 Feb 2025 09:47:42 +0000

congrats on baby on the way

By: @TONEBONE55

@TONEBONE55 — Fri, 21 Feb 2025 09:47:42 +0000

Super tender beef is all the same to me

By: @donnielong1692

@donnielong1692 — Fri, 21 Feb 2025 09:47:42 +0000

Wild idea. Take a rib roast and cook it like a brisket.

By: @762longrange

@762longrange — Fri, 21 Feb 2025 09:47:42 +0000

Can you buy this creek stone top blade roast ?

By: @dubehigh

@dubehigh — Fri, 21 Feb 2025 09:47:42 +0000

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