"Reg" > wrote in message
> It's not something I'd serve as a main dish to company, put it
> that way. It's good in cold roast beef sandwiches though.
> I'd make medium rare roast beef out of it.
>
> Season it and brown it well on all sides. Smoke it at 250 F
> until no higher than 135 F internal temp. Slice it thinly
> as possible against the grain.
>
> I usually don't serve it warm. I refrigerate it before
> slicing.

Why not, sliced thin it can be a tasty cut of beef. Sure, not as tender as
rib eye, or as much like bbq brisket, but it is good for what it is. I
agree, 130 to 135 is plenty of temperature.
--
Ed
http://pages.cthome.net/edhome/ -