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I have done a few, i seer it over the fire box graet, then into the smoke chamber till it hit 125*, rest for a bit and slice. i used salt,pepper and a LITTLE rosemary, very good eats
I smoke that cut all the time. I treated it much like other meats, I slather it with mustard and dust with seasoning/rub. Smoke it at 225* till internal temp hits 137-142. I don't add any wood oncwe it hits 110*. too smokey of a taste. Enjoy.