Meat Knuckle

Should be done by the time I get off the river tonight!

whats your address…. I can go check on it

What part of the animal is the meat knuckle?
Looks pretty good, low and slow!!

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What part of the animal is the meat knuckle?
Looks pretty good, low and slow!!

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It is the Sirloin tip. It comes from the round section directly to the rear of the sirloin section. In its whole, untrimmed form, it is called beef knuckle. Another popular cut of meat comes from the knuckle: the London broil. If you want to buy a whole knuckle and trim it yourself, you will get two for one, plus some extra meat for stew or grinding.

Dang that sure looks good and tastey. Brontosaurus ribs?

i will bring the beer

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What part of the animal is the meat knuckle?
Looks pretty good, low and slow!!

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It is the Sirloin tip. It comes from the round section directly to the rear of the sirloin section. In its whole, untrimmed form, it is called beef knuckle. Another popular cut of meat comes from the knuckle: the London broil. If you want to buy a whole knuckle and trim it yourself, you will get two for one, plus some extra meat for stew or grinding.

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Well, ya learn something new every day. I was using it as a slang term for a 13# HOM (Hunk o Meat). This is actually a beef brisket. You’ll notice the “flat” This is the part that is usually sliced for sammies and or cured for corned beef. The knob on top is an exceptionally large “point”. This meat is more marbled and is often removed and used for chopped brisket sammies. I wasn’t aware that the “knuckle” was actually a term. In about 4 more hours, it will move into the slang of “Meaty Meteorite of MMMMMaadddnnneessss.”

Might not even be 4 hours. I just did a temp check and all sections of the meat have moved through the “stall” phase. This is the phase where the collagen liquifies. This usually occurs around 150-160 degrees. A pork shoulder can sit in the stall phase for a couple of hours. This is usually when people get impatient and crank up the heat. Not a good move. Patience and beer is a key here. Once things hit 170, temps climb quickly. I’m at 166 on the flat and 175 on the point. I have 4 hours of smoke into it from this morning (hickory). That should give a nice 3/8 inch smoke ring. I’m aiming for a temp of 180. Then, I’ll wrap it with some of Wisconsin’s finest brew and let it sit for another 2 hours. The finished product? Well, you’ll have to wait to see. Or, those that know where I live…I’ll see you tonight.

How did you get knuckle out of brisket?

Sure hope you do not ever get camel toe confused with moose knuckle

You shouldn’t has show us before you had finished it. I think there are a few of us circling your place right now. It may be there when you are ready to take it off. Looks mouth watering good.

I made the mistake and checked what a Moose Knuckle is… For some reason, I thought it was a larger version of a camel toe. Its NOT.

Those birds with the red head circling above you right now, are actually some IDO’ers!! Lookout.

Like Frank Zappa said; Don’t eat the yellow camel toe. Or was that yellow snow??

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Like Frank Zappa said; Don’t eat the yellow camel toe. Or was that yellow snow??

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Oh crap,now I have that whole album rolling through my head.

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I made the mistake and checked what a Moose Knuckle is… For some reason, I thought it was a larger version of a camel toe. Its NOT.

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That was brave of you So now you see my concern

Any left for breakfast Chris?

Something a little special I just put together

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I made the mistake and checked what a Moose Knuckle is… For some reason, I thought it was a larger version of a camel toe. Its NOT.

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Yep…bathroom smells like a hickory campfire.
That was brave of you So now you see my concern

Any left for breakfast Chris?

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