I lean trimmed it so the spices and smoke would get right into the meat and not absorbed into the fat that I won't eat anyway.
Rubbed it down with a little Spicy Montreal Steak seasoning and a heavy coat of SPOG.
I really don't know what to call this next one. I trimmed an 11# sirloin the other day for pastrami and got 2 real nice pieces and these 2 little pieces left. I trimmed another sirloin awhile back that I bought at the same time as this one and had a leftover piece that looked just like a small tri-tip. This piece sort of resembles a tri-tip but is much smaller and that little strip is I have no idea but all came from the sirloin so it just has to be good! I rubbed these with some of Gary's Java rub. If you haven't tried this rub you gotta give it a go! That little strip should be ready just in time for lunch!
I am going with a wet to dry smoke chamber, wet to pump the smoke into the meat then dry to seal it up and retain all the juices in it.
Smoke provided by Todd's Cherry and Charcoal pellets!
Time to go sniff some smoke and paint the smokehouse! I will bring you some update Q-Views a little later!