Was smoking some baby ribs on the PBC at 280f, figured let's throw in some steak while we're at it!
Charcoal: Fogo Premium Lump (black bag)
PBC Temp: 280F (fireboard controller)
Rub: Kosmos Q Cow Cover for 1st steak, Salt Pepper Garlic for 2nd steak.
Fun fact, i first used a drill bit for wood to try and put a hole in the bone to hang the hook on, that was a fail, the drill bit just spun in place and couldn't penetrate, then I went up to another stronger drill bit and I still couldn't punch a hole through. I had to get the bit I use for steel and finally I was able to put a hole in it.
Smoked it till 125 internal (my guests like their steaks pink inside
, and not medium rare)
Total smoke time was right around 1 hour. I let it rest for 20 minutes with foil loosely tented and I think the heat carried over the steak up to 135F internally. There was a lot of smoke flavor but not much of a bark so I seared it on a gas grill for 2 minutes each side to try and firm up the outside and fry up that fat.
Sliced up time to eat.
Steak was smokey and very tender. Just didn't have that nice crispy steakhouse crust I prefer. I might sear it over a charcoal chimney next time now that I know what to expect.
Charcoal: Fogo Premium Lump (black bag)
PBC Temp: 280F (fireboard controller)
Rub: Kosmos Q Cow Cover for 1st steak, Salt Pepper Garlic for 2nd steak.
Fun fact, i first used a drill bit for wood to try and put a hole in the bone to hang the hook on, that was a fail, the drill bit just spun in place and couldn't penetrate, then I went up to another stronger drill bit and I still couldn't punch a hole through. I had to get the bit I use for steel and finally I was able to put a hole in it.
Smoked it till 125 internal (my guests like their steaks pink inside
, and not medium rare)Total smoke time was right around 1 hour. I let it rest for 20 minutes with foil loosely tented and I think the heat carried over the steak up to 135F internally. There was a lot of smoke flavor but not much of a bark so I seared it on a gas grill for 2 minutes each side to try and firm up the outside and fry up that fat.
Sliced up time to eat.
Steak was smokey and very tender. Just didn't have that nice crispy steakhouse crust I prefer. I might sear it over a charcoal chimney next time now that I know what to expect.
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