Originally Posted by deguerre
Yep. They'll be pretty tough cooked like a steak. I usually let them get some good smoke, then pan and braise the rest of the way.
In other words, treat it like a chuck roast?
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle