What's "Beinfleisch" & how to smoke it?

[benniesdad]

I am pretty sure they are talking about some part of the shoulder clod (Hesse), probably the chuck.

http://www.lebensmittellexikon.de/b0000450.php

[Don Marco]

Austria has a lot of names for meat cuts even no one in germany understands.

Ill ask a friend and let you know as soon as i find out.

DM

[This is not your pork!]

Originally Posted by Don Marco

Austria has a lot of names for meat cuts even no one in germany understands.

Yes, totally crazy. "Beinfleisch" is the official term, but even LEO does not know about it, it isn't even mentioned in the forum (where pretty much all awkward words are discussed).

[Don Marco]

Alright, here we go :

In germany, Beinfleisch is what its called - meat from the shanks of beef. Makes sense...

Our Austrian friends think about it a little different though. In Austria Beinfleisch means a cut with part of several ribs of the spare ribs and some belly meat on top of it.
It has plenty of fat and connective tissue and should be perfect for barbecuing.

Please post some pics of how you cook em

DM

[This is not your pork!]

Once more confused!

So if the blocks of beef shown in Al Czervik's picture resemble "Beinfleisch" in Germany, what's the Austrian term then?

[Hawg Father of Seoul]

Cook it and decide if you like it.

A rose by any other name.....

[This is not your pork!]

Originally Posted by Hawg Father of Seoul

Cook it and decide if you like it. A rose by any other name.....

That's the idea, but without the name I can not order it, and I only have seen such type of meat blocks once (unfortunately without checking the name). I guess I'll just have to wait till it shows up again in the fresh meat department of my favorite wholesale supermarket.

[This is not your pork!]

There is a special for "Beinfleisch" coming up tomorrow at an unbeatable price of about $2.42/lb

So that's what I'll be cooking this weekend, but I still would like to have some suggestions on how to smoke it.

I guess it will be lemon peppered, but to which IT should I take it and should I foil or not?

And how to serve it (since it comes with rib bones)? Some pictures of the ready product an a plate would be nice.

[smokainmuskoka]

If it were me, I'd rub it, smoke it to 165F, foil it with liquid(beef broth or dunkelbrau) or pan with the liquid and cover with foil and cook 'til most of the fat/connective tissue is rendered off. You could use red wine if that's to your tastes.
My two cents.

[MS2SB]

Originally Posted by smokainmuskoka

If it were me, I'd rub it, smoke it to 165F, foil it with liquid(beef broth or dunkelbrau) or pan with the liquid and cover with foil and cook 'til most of the fat/connective tissue is rendered off. You could use red wine if that's to your tastes.
My two cents.

This is a good idea, a red wine braise to finish would be good. You could also throw some root vegetables into the pan when you cover as well. Carrots, potatoes, turnips, onions etc.

[This is not your pork!]

Nice, but the plan was to do it on the smoker only. I thought about the same way like brisket, first smoke with Mesquite till IT 165°F, then foil in 50/50 water+worstershire till 203, and at the end crisping up the bark in the oven. If anybody has any other better idea, please tell (still some days left to consider).