Update: This is a really versatile recipe, you can change up the spices. I like to use lemon pepper and lots of fresh ground pepper. You can also brown it on the stove and then bake it in the oven until it reaches 145℉ (160℉ if you want it well done.) Lately, I've been smoking it on my Traeger pellet grill at 225℉ for about 2 ½ hours or until it has an internal temperature of 145℉.