What to put in the smoker this weekend?

[Jer]

Now I understand.

It was a splurge purchase a few months ago, based on this thread. Still dialing in recipes on my CampChef DLX but when it's good, it's awesome.

Tonight: Prime New York strip, 1.25" thick. Smoked at about 170F until it hit 110F internal. Tossed on the blazing hot sear grill for a few minutes until a nice char.

I've been to a lot of high-end steak houses. This easily equals the best of them. Thanks guys!

Hell to the yeah!

I still haven't found a better way to do steak and I'm SO glad summertime is back so I can go back to preparing them this way. Don't get me wrong, the Anova Precision Cooker cooks an amazing steak. Perfectly medium rare every time. What it can't do is add that touch of smoke that enhances the overall flavor that this method does. I haven't found anything that beats it for flavor.

While were in Mexico (Cabo San Lucas) a couple of days ago my buddy commented on how he was able to prepare the best steak ever. When I heard his method (minus some "secret ingredients" mind you) I knew I could easily come in over the top so I called him out. I proposed a 'Steak off' and said we would take turns preparing dinner for each other to see who's steak was best. A moment later he recalled out loud about how much food porn I post on fecesbook and I think he quickly learned the err of his ways by calling me out. He will lose and he will lose big time. lol That being said we will ALL win because we'll be grilling/smoking/eating steak so does anyone ever truly lose?

Smoke on friends!

[Great-Kazoo]

Someone mention a cook off

[Gman]

I tried the reverse sear method on some ribeyes. Smoked for about an hour and then seared, finished with a little butter. Didn't care for it at all. I found the smoke taste overwhelmed the steak. I prefer just a little salt & pepper so I can actually taste the steak.

[Great-Kazoo]

I tried the reverse sear method on some ribeyes. Smoked for about an hour and then seared, finished with a little butter. Didn't care for it at all. I found the smoke taste overwhelmed the steak. I prefer just a little salt & pepper so I can actually taste the steak.

What wood was used, was it a light or heavy smoke?? Using Hickory or mesquite by them self is overpowering.

[Jer]

What wood was used, was it a light or heavy smoke?? Using Hickory or mesquite by them self is overpowering.

This. I use a hint of smoke & it's incredible. I salt/pepper plus a little butter & it's unreal. I too prefer the flavor of the meat so I go light on the extras. If you do this method properly it's second to none.

[StagLefty]

Canola oil-kosher salt-hot grill about 5 minutes a side and better than any steakhouse IMHO

[Gman]

What wood was used, was it a light or heavy smoke?? Using Hickory or mesquite by them self is overpowering.

Maple/Hickory/Cherry blend. I don't use mesquite for smoking. It'll turn just about everything bitter. Mesquite for a quick hot sear on a grill is another matter.

If I have to go to something as light as alder, why bother?

My usual 'go-to' is a cast iron skillet for steaks, a.k.a. the Alton Brown method.

[TAR31]

Had a pork shoulder on all day, longest stall I've ever experienced. 5 hours to go from 150 to 160...

[scratchy]

Yesterday was 3 tri tips and a london broil. Texas style, salt, pepper and garlic. Smoked over hickory for 3 hours at 225. Internal temp at done was 140. Came out great!

[Rumline]

Had a pork shoulder on all day, longest stall I've ever experienced. 5 hours to go from 150 to 160...

Ornery piece of meat. But I bet it was extra juicy! 5 hours isn't abnormal if you don't wrap it or turn up the heat.

Was that your first pork shoulder?