Well the wife brought these home. We usually get the boneless chuck eye steaks which i believe rivals rib eye all day long.
So as this is a slice of a chuck roast it is a slow cook piece of meat. So here we go. First they have been coated in spicy brown mustard, coarse sea salt , and coarse black pepper.
They are going into a 225 smoker with high steam.
I am hoping for a tender slow cooked meat that will have a brisket flavor. Slap the whole piece on a roll.