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Blade roast?

Jrogers84

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Recently bought half a cow and split it with a buddy. I’m new to a blade roast. Has anyone ever done one low and slow? I need to get the smoker out. Rough start to 2021 and I need to turn it around!


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Thick cut blade steaks are probably my favorite beef cut to smoke. It is part of the shoulder (chuck), and IMO more flavorful than brisket.


Do NOT be afraid to wrap it, but the blade bone will help a lot with moisture.. How thick is it?
 
Thick cut blade steaks are probably my favorite beef cut to smoke. It is part of the shoulder (chuck), and IMO more flavorful than brisket.


Do NOT be afraid to wrap it, but the blade bone will help a lot with moisture.. How thick is it?


About 2 inches.


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I did one from our half beef a few weeks ago and I’d recommend tossing it into a pan and covering it for a braise at some point. Depending on how thick it is cut, it could get dry.
Also there’s a fair amount of connective tissue in there that doesn’t render, so I went through with my hands and separated everything after it was done. Makes great pulled beef.
 
I did one from our half beef a few weeks ago and I’d recommend tossing it into a pan and covering it for a braise at some point. Depending on how thick it is cut, it could get dry.
Also there’s a fair amount of connective tissue in there that doesn’t render, so I went through with my hands and separated everything after it was done. Makes great pulled beef.

I'd go with this. 2 inches thick is probably going to dry out if you try to smoke it without braising liquid before you can pull (shred) it.
 
Personally, 2" is exactly what I want for NOT wrapping.. Collect the drippings. I treat them very much like a pork steak (which I also prefer at about 2"). 200*-225*F.



The leanest parts may be a little dry by the time it's falling apart on the grill, but that is what the drippings and/or even a little finishing sauce is for. Keeping the smoker 225*F or less helps. I prefer them to have a little more bite/pull than straight-up "pulled beef" chuckies (which I always wrap).
 
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