Had an EOR left so I cleaned it up silver skin and such removed, left the fat on top of it, was not sure what I wanted to put on it, so I just grabbed the container of Montreal Steak Seasoning and applied it, maybe a bit to heavily, wrapped it in Glad wrap and tossed in fridge, put it in today at 225 with some cherry wood smoked until temp hit 147 took it out and wrapped in foil and left it rest for a few hours and then cut the end off of it, will put in fridge and slice it up maybe tomorrow night.
Should make some fine sammies for luch.
Should make some fine sammies for luch.
