My wifes' sisters' friend works at Tyson beef plant. She gets these deals on meat all the time. I have no idea what piece of meat this is but it's not a choice cut by any means.
Recently had a pacemaker installed so I've had some time to kill and eating is always on my mind.
Last night I smeared this slab with mustard, then rubbed in an ample amount of Grill Mate steak rub. Left in the fridge overnight and stuck it in the smoker at 6:00 a.m. Gradually bumped the heat up on the hour and at 1:00 the internal temp was from 140-170 depending on where I stuck it. Flavor is good but like I said not the greatest cut of meat.
There's about 10# of this stuff. Gonna have to cut it up and freeze it for later use. What's a favorite way to warm meat up after the fact? Thanks. Gary
