Chuck Flap Instead of Brisket

There is nothing better than nurturing the perfect fire, gently seasoning great meat and serving friends and loved ones perfectly cooked food. I have cooked in just about every grill, pit and stove created and love many, but cannot stop obsessing over my PK360. I think it is the perfect cooking vehicle that utilizes charcoal and wood. This grill is able to execute the hottest sear down to the lowest and slowest smoke possible.

In reviewing options for an upcoming event that called for slow smoked Texas Style Beef BBQ I turned to the traditional cut of Brisket. Requiring twenty hours of cook time and twenty hours of rest I decided to look for other options. I immediately turned to Chuck Flap Tail, also known as Boneless Chuck Short Ribs. In reviewing the depths of the online BBQ community there were zero recipes for this cut in a smoker. Why?!?! In my mind it eats every bit as good as Brisket, cooks in a quarter of the time due to its diminutive size and is more affordable.  

Chuck Flap Tail comes from the shoulder and on average weighs one to two pounds per muscle. They are uniform in size and shape and ideal for elegant slicing and plating. For this cook I started with USDA Choice Chuck Tail Flap and utilized a basic Texas BBQ approach. Flap came out of packaging needing very little attention with the knife, only removing a tiny piece of silver skin off of one piece. I then brushed with a 50/50 combo of yellow mustard and pickled jalapeno juice. Rub consisted of nothing more than Salt, Ground Pepper, Garlic Powder and a touch of light Brown Sugar.


I set my PK360 up for indirect cooking and positioned vents to run a consistent 250 degrees. The PK kept this temp for five hours without flaw or need to refuel.   After two hours I started spritzing with equal parts water, hot sauce, cider vinegar every 45 minutes. At the four hour mark the temp was at 165 and had hit “the stall”. At this point I pulled, topped with wagyu tallow and wrapped in peach paper and returned to PK for additional 1.5 hours until probe hit 205 degrees.


Keeping the beef wrapped tight I moved to my kitchen oven, which I set at 170 degrees. I allowed the temperature of the beef to drop to 170 over the next four hours. This is a critical step as it allow the Chuck Flap to gently soften without all the juices being pushed out. End result was incredibly tender, beefy flavored with uniform consistency Smoked Beef. Next time when craving Smoked Brisket, give Chuck Flap a try. You may never go back!