Ken
Member
I’m not sure how popular this is across the country but in the PNW we see it frequently. After a bit of research, it seems to be related to top sirloin, only less expensive. I smoked it in a Model 1 at 225 to an IT of 140 and let it rest in the smoker. Seasoning was very simple. Salt, coarse grind pepper and crushed red pepper flakes for an 18 hour dry brine. This was a 2 pound test that turned out very well and it’s quite economical. White oak this time. I may try hickory next time.
