What to put in the smoker this weekend?

[Jer]

I was reading about this type of reverse sear method last week. Toss the steaks in the oven, and then into a hot pan to sear as the final step. Yours is the outdoor version.

Yep. I've got two steaks left (King Soopers has NY strip in the 4pk for $4.88/lb through tomorrow I think) that I'm going to try to couple the reverse sear w/the salt cure method on Wednesday night to test out too. Supposedly if you cover your steak in kosher salt & let it sit a few hours before you cook it it tenderizes the meat more .

[Great-Kazoo]

I was reading about this type of reverse sear method last week. Toss the steaks in the oven, and then into a hot pan to sear as the final step. Yours is the outdoor version.

Try a cast iron skillet. Put in over for 20-30 min @ 350. Switch oven to the Broil setting. Drop a well rubber with olive oil & seasoning of choice steak in pan, for maybe 3-4 min. I toss a few thin slices of butter on top of steak.

Yep. I've got two steaks left (King Soopers has NY strip in the 4pk for $4.88/lb through tomorrow I think) that I'm going to try to couple the reverse sear w/the salt cure method on Wednesday night to test out too. Supposedly if you cover your steak in kosher salt & let it sit a few hours before you cook it it tenderizes the meat more .

Yep a kosher salt, ground black pepper & garlic powder. Have you tried the salt crusted prime rib recipe[s] yet. Fantastic on the smoker with 3-1 hickory - mesquite mix.

Going back to my cheap cuts of meat comment. I've been using shamrocks warehouse in ft fun for pork butt/shoulder & packer brisket. For the money been satisfied with results.
http://shamrockfsw.com/product-categ...oultry-seafood

When Kings or Safeway does the deal on whole prime rib, we buy 3-4. Have them cut 1 or 2 - 5lb roast per , the rest steaks. Those last us till the next sale in Dec.