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.
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- May 2014
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- Clare, Michigan area
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I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)
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.
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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.
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Founding Member
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- Papillion, NE
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