Prepare and Season Beef for Smoking

What happens here

First, use a knife to open the vacuum-sealed packages of 'Beef for Stew'. Place the beef chunks onto a large metal tray with ridges. The recipe calls for approximately 5 pounds of beef. Spread the beef out evenly across the tray. Next, generously season the beef chunks with Lawry's Seasoned Salt. As an alternative, a simple mix of salt, pepper, and garlic can be used. The beef is being prepared for a short smoking session, focusing on imparting flavor rather than fully cooking it.

Goal: Season beef chunks and arrange them for smoke infusion.