What's "Beinfleisch" & how to smoke it?
I am interested in a cut of beef call "Beinfleisch" (translates to "leg meat", although I guess it does not have anything to do with legs at all, because Austrian butchers seem to think it's funny to give cuts of meat completely different names than the body parts they are coming from).
I have seen pictures here in the forum before, but I can not find any right now. Those pieces of beef are cut rectangularly and seem to be quite large and fatty, so I think it should be well suited for a SNL smoke.
Can anyone imagining what I mean please post a picture, tell the cut's name and explain how it's prepped and smoked?
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