With the high price$ of meat, especially Beef, these days I’m always looking for economical ways of placing a tasty morsel on the dinner table. Visited my local grocery store only to find exorbitant prices for Beef. A Trip-Tips were actually priced at $7-lb when only a year ago I could easily find them in the low $3-lb range!!
Never heard of a Beef Chuck Flat Iron Roast but for $3-lb I decided to see what I could do with it. 2½ lb Roast rubbed with Annie’s Roasted Garlic Extra Virgin Olive Oil for the glue and seasoned with Fagundes Famous Seasoning before allowing the roast to rest for an hour in the refrigerator.
The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It’s usually best to cook them slowly in a liquid. The Flat Iron Roast is both literally and figuratively a cut above the tougher under blade pot roast. Meat from the top blade often is made into a pot roast, or cut up, marinated, and used for fajitas.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 180ºF (SMOKE Setpoint) with Hickory wood BBQ pellets. Smoked the Beef Chuck Flat Iron Roast for 1½ hours. The Internal Temperature (IT) started at 44º and after 1½ hours it reached 86ºF. Bumped the temperature to 330ºF with the intent to pull the roast when the IT reaches 145ºF.
Rubbed scrubbed potatoes with Annie’s EVOO and Fagundes Seasoning. Roasted the Baked Potatoes in the Char-Broil The Big Easy Smoker, Roaster, Grill (SRG) on HIGH with the lid Open until the spuds IT reached 210ºF. With the size of these taters it took 2 hours to reach 210º but it’s hard to beat Baked Potatoes in the SRG.
Pulled the Chuck Flat Iron Roast when the IT reached 143ºF. Took 2 hours and 50 minutes. Rested the roast under a foil tent for 30 minutes to allow for the redistribution and re-absorption of the juices in the beef.
Sliced Beef Chuck Flat Iron Roast … I was pleasantly surprised at the Smoke Ring … The roast was exceptionally flavorful and tender.
The Money $Shot$ … A few slices of Hickory Smoked Beef Chuck Flat Iron Roast served with half a baked potato and a side of sautéd Cabbage, Onions, and Mushrooms … Another example where “Low and Slow” can make anything tender and tasty and at these prices I will be searching for more economical cuts of meat!!
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