What would YOU do with this?

[Huskee]

I've had great success with a good trim, long dry brine, and a slooooow reverse sear up to 130-135 max. Board sauce. Yum. A long as you go into it knowing it's not a prime rib, it's obviously a bit tougher. But that doesn't mean it's too tough and can't be delicious.

[l'inferno]

Sounds like you have a good plan.

Probably "off AR message" here but could always get it, slightly freeze it to firm it, cut it thin, pound it thinner and make braciole for 25-30.

Never smoked/bbq/grilled braciole but I bet you could if you boat it with a little liquid and covered to finish.

[bpottsy56]

That's the only cut I use for jerky.

[Craigar]

Me too.

[HorseDoctor]

What started out as a bit of a facetious comment on my part has now got me fired up for more jerky! Just did 5# of venison roasts I found hiding in the freezer but may need to run to the store & get some eye of round for $2.99 and make some more!

[FireMan]

Above all, handle it safely, because it says so. And, you saved $7.08, that makes it worth handling safely.

[boftx]

I'd say trim it, cut it up in 1 - 2 pound portions, dry-brine for a long time then throw it in the smoke til it hits 120 - 125. Cube it up somewhat on the small side and use for chili or or more bite size for stew. Maybe take one section more towards medium rare and then slice it very thin (across the grain, of course) for Philly cheesesteak sammies or fajitas or even stir fry.

[martybartram]

Update 1:
Sorry the pics are dark, the main lights in the kitchen tapped out on me this morning.

mis en place

I trimmed much deeper than I normally would. I was inspired by an episode of chopped this week when they used 'wate' baskets for ingredients. I will put the trimmings on the grill and offer a couple as burnt offerings and cook the rest for the dogs. They will appreciate it.
this second pic is after injecting a cup of beef broth and applying kosher salt for dry brining.

[FireMan]

Looks marvelous, can't wait to see finished product& a full report in detail on the taste.

[martybartram]

Rubbed while the KBB was firing up then back in the fridge


on on the grill with treats for the hunden and burnt offerings

[martybartram]

Beef has been on for about 90 minutes and is already up to 102 IT grate temp has been a steady 218. Gonna drop the temp to 180ish and see if I can squeeze out another hour+

[martybartram]

Who choice but to start searing Thermopen has it at 125 in spots

​​​​​​​

[martybartram]

Details later Olympic gold medal wrestling match coming up

[Craigar]

Good eats!

[Jon Solberg]

Cook it