How To Smoke Hagberg’s Top Blade Roast
The Lost Canuck Smokes a Top Blade Roast from Hagberg’s.
You’ve gotta check out this video! Our buddy The Lost Canuck (aka Todd Seigel) from over in Hudson, Wisconsin, might say he is your everyday average backyard bbq kind of guy —but when he fires up the smoker, he turns into a straight-up meat magician. This time, he’s taking on a top blade roast. Can he make it even better than brisket? Hit play and see for yourself.
Hagberg’s hooked him up with a gorgeous custom-cut Top Blade Roast. If you’re not familiar, that’s a shoulder cut made up of two flat iron steaks held together by a bit of connective tissue. Oh, and Billy made sure to leave the fat cap on—nice touch.
How to Smoke a Top Blade Roast (Lost Canuck Style):
- Trim it like you would a brisket
- Hit it with some classic Texas-style seasoning
- Smoke it low and slow at 225°F
- Wrap it up and let it rest for 16 hours
- Slice into juicy, smoky, melt-in-your-mouth goodness
Watch the video for details. Big thanks again to The Lost Canuck (aka Todd Seigel) for showing us how it’s done, all the way from across the river in Hudson!
