Pappy- I simply shredded for sandwiches. We were trying to keep it as simple as possible. I did cut some slices out (like I would brisket) just for fun and practice at home. They turned out pretty good, tender and flavorful. Drew told that I should keep about 2" on either end for steaks. Trim it out and cut it to a thickness I like. This is the same general area where they cut out ribeye steaks, so you can get some good filet like cuts with just the eye of the ribeye. Think I am going to buy another one, maybe smaller though, and try the trim out for these steaks. I hope I don't sound to much like I am bragging....but it turned out really, really well. The flavor was deep and rich. I injected and cooked just like a briskey.
