To piggyback on the reverse sear thread (which is my go to method for steaks now), do any of you smoke a steak like you would a brisket? I'd never really even considered it until about a year ago when I realized that Coopers does this and it's delicious. My wife loves it.
So this weekend I bought a bone in ribeye and threw it on the pit at 225 for a while. Let it get to about 130 internally then let it rest wrapped in foil in a cooler for a good long while. Oh. Muh. Gah!!! Unreal. It's not necessarily practical to do if you're only wanting steak, but from now on I will be smoking one every time I make a brisket, ribs, pork butt, etc.
So this weekend I bought a bone in ribeye and threw it on the pit at 225 for a while. Let it get to about 130 internally then let it rest wrapped in foil in a cooler for a good long while. Oh. Muh. Gah!!! Unreal. It's not necessarily practical to do if you're only wanting steak, but from now on I will be smoking one every time I make a brisket, ribs, pork butt, etc.
