Directions
“Cut the roast into 1 3/4 inch strips with the grain and threaded them onto two skewers in the traditional “C” shape. Seasoned them traditionally using only coarse Kosher salt which allows the bold beefy taste of this cut to be the star of the show.
I used the reverse sear method of cooking these. Smoked them at 225 degrees to a temperature of 125. Pulled the meat and let it rest for 4 minutes then seared them on each side for 2 minutes. You can adjust the time required for this method by increasing or decreasing your smoking temperature. Sear time is dependent on the thickness of the meat.
This meat was paired with roasted Bacon/Cranberry Brussel sprouts and a Ceasar salad. Both sides were fast, easy and purchased ready to cook or prepare. The entire meal was prepped in less than two hours.”