Named for the "7" shaped cross section bone that runs through this cut. The 7-Bone Steak comes from the shoulder primal and is generally too tough to do anything but braising it. Loaded with connective tissues and a bone that is a little more the awkward, this is a cut really unfit for hot and fast grilling. Traditionally, this is a cut for braising or slow roasting in liquid to make it tender enough to enjoy.
Frequently sold as a roast, this is actually a good and inexpensive cut for the smoker.
How to Prepare a 7-Bone Steak
I suggest applying a good brisket rub and smoking at a temperature of 225 degrees F/110 degree C for around an hour per pound with a cut over 2 inches thick. For thinner steaks, reduce the smoking time to about 30 to 45 minutes. Several can be done at the same time and it won't affect the cooking time if there is space between them for the heat to reach the surfaces. Once the meat reaches an internal temperature of 190 degrees F/85 degrees C, remove from the smoker. Considering the high amount of connective tissue this would be difficult to slice but would be perfect for pulled beef. Add a good brisket worth barbecue sauce and serve on buns.
A smoked 7-bone steak or roast will not have the same flavor or texture of beef brisket, but it will also provide a good meal at a very reasonable price.