Smoked Flatiron with LeRoy and Lewis

I had always butchered my oyster / feather blades down to individual flat irons until I saw your vid with these on a good 6 months or so ago. Needless to say, I much prefer this to the brisket. It’s so good, and much smaller so better for the home cook. And that central gelatin is amazing

That was a great video!! Very educational and I enjoyed every moment. Keep up the great work!!!

What an amazing video. Production was top notch. Great job fellas!

Where can buy this cut of meat

Respect man. I love to learn new things with beef and bbq alike.

Damn they got Chong working for them

As a butcher for over 45 years, and an amateur pitmaster as well, flat iron (aka top blade) is the most prized and versatile cut on the animal, in my opinion. It gives me great pleasure to see it presented in the spotlight it so richly deserves. Thank you so much guys, this made my day !

My man Evan. Always inspiring. Always keeping it interesting, yet classic central Texas. I have eaten a lot of clod in Lockhart and can't wait to try the flat iron. Great work guys!

Great video.

Plastic cutting board and MSG.

Was that Tommy Chong at Smittys?

I cook a whole bolar blade in a creuset pot, incredible cut and overlooked.

My family is from Lockhart and shoulder clod is my favorite cut by far. I wish more places did it. Smitty’s shoulder is the best bite

I LOVE LOVE LOVE that you guys called out the elephant in the room about Brisket!!!! I feel like so often people get OBSESED with it and believe amazing brisket makes a BBQ joint great. But, news flash. Most all BBQ places have great brisket, its the staple you MUST be able to nail. But, what about having amazing sausage? Having great Sausage is WAY harder than brisket because of flavor profile.... what about amazing sides? In my opinion... You must be a well rounded chef to be an amazing BBQ joint. Not just a great brisket cooker with a cup full of tallow rested in foil for 12 hours. You guys are one of the last top BBQ joints I need to try before I make my personal Top list. BUT as of right now... Daynes hasn't been overthrown lol. Great video... now get them to sell us that cut! lol

Dean and Peelers has great beef selections.

Two briskets per animal, two flat irons per animal... so what makes the flat iron more sustainable than the brisket? Or is it just cheaper per pound than brisket, faster to cook, and less well known? In the first part of the video, you opened a vac-sealed flat iron (not a Clod), but then later in the video you're talking about shoulder clod and how flat iron is 1 of the muscles within the clod. So... are you actually buying the whole Clod, and filling in the need for more flat iron with the individually wrapped cuts? I'm just trying to understand the economics of your desire to use more "sustainable" cuts of beef.

MSG 👎🏻

Was in Austin for the second time in my life this past week and on Saturday my wife and I stopped at Leroy and Lewis. After trying Franklin's, Terry Black's, Smitty's, Kreuz Market, and The Salt Lick I have to say Leroy and Lewis is the best BBQ restaurant I ever have eaten at. The flat iron was insanely good and paired really well with the grain salad!

I was just in Austin trying out the best bbq spots. The flat iron at L & L was the best bite of bbq I tasted. Super tender, unique texture, and juicy. I enjoyed it way more than brisket! BTW the pork hash over rice at Leroy and Lewis was my other favorite bite.

Maybe yall ain’t go back far enough because the real cooks were slaves.

Bad ass video fellas!! Keep up the great work! Heard a lot about y’all, gotta make it by!!👊🤩

Let’s hear Les say Texas all the way…

Look, It's Tommy Chong 🤣And he knows his smoke

MSG , come on Bro WTF !!!!!!

Tooth pick the foil. It won't fall off

Looks delicious great video

Excellent video -- info & quality of production (comments, editing & background). We're in the DMV (Northern VA part just outside of DC) ... mouths were watering seeing that Clod 😋 since none of the top BBQ joints in this region offer it ... & maybe we (along w/ some of their owners & pitmasters) need to take a trip to TX to get some & good info since you guys are so ...OPEN... in sharing how to make 'GREAT BBQ'! 💯 👍🏾 😉

What an eye opening video. Truly felt like I just got a BBQ school lesson.

Chud scrape!!

Such an awesome video. Love what you guys are doing

The pitmaster and how he explained everything even the fire! What a rockstar! I love that cut of meat...and how it was presented here is absolute masterclass!

Great video young man and LeRoy is an awesome name lol

I love how this was shot! Really great watch 👏👏

Fantastic video! Great great video

Please tell me yall will be open between Christmas and New Year. Will be in the area on vacation and am dying to try food.

Absolutely delicious. I live near by and frequent often. Fan since day 1 at Cosmic, so glad they decided to stay South and help keep making the Southside the best side.

Great now the price of clod is about to go up

This video is unbelievably thorough and great. The travelog + detailed smoking instructions. Wow. I've been messing around with the whole clod and noticed that some of it was insanely good sliced and not pulled. Didn't realize that this was the flatiron I've been seeing on the L&L gram and videos and reviews. Have one on the pit as I'm typing. Not ashamed to be L&L north, we all build on the shoulders of the giants who have come (and done the work) before us. Thank you 🙏🏻

This was really interesting to watch. The Texas bbq history, the discussions you had, then the entire process of the cook. I have been finding cuts like flat iron and tri-tip provide more for your money then standard brisket since there is just more edible meat and generally less fussy to smoke.

subscribed .... your much better than that chud bloke !! 🙂

Why MSG?

Thanks for sharing the process and the fire building/management work that goes in. Lots of time goes in to making great BBQ.

How hard is it to ask for this cut of meat? Do they call it differntly if uou were to get it from big retail meat stores lkke Restaurant Depot, Sam's Club, or CostCo? Thanks

Love learning new techniques.

Love the approach to BBQ. You are not afraid to venture outside the "Norm", like a lot of other establishments. Bravo!

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