Season with SPG then smoke to about 160 internal. Wrap in foil with beef broth and Montreal steak seasoning the Pam that and cook till 190 _ 195 internal then i rested it I'm a small cooler with towels for about two hours and chopped it. Next day i reheated out smothered in broth again until warm and tender.
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KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser