Smoke it - Then Sear It


 
Darryl - swazies said:
I keep coming back to take a look.........and I am starving as well..........that cut pic looks so tasty.....
I have these steaks in my freezer...2 left, I don't usually smoke low n slow, usually hotter until that 110 and then incinerate it at the end.
They never look as good as yours does.......will have to try harder.
Click to expand...
Thanks, Darryl. I usually go to 115° internal, but decided to try 110° and was not disappointed. Doing it in the smoker first gave it a very even 110° all across it - almost like sous vide, but with smoke. I got a tip a while ago to no sear it over a fire that's too hot and it works. If you rotate the steak about 30° every 45 seconds or so, and then flip it a couple of times, it builds a nice crust without the heat going too far into the meat. I have to admit that this outcome had a considerable amount of luck built in.

Jeff
 
This was my thread about a similar cook.
I of course cooked it too long...but it was tasty
tvwbb.com

Weekend tomahawk

Nice 3 pound tomahawk I did up for me and the MRS on the weekend. It’s pretty good stuff.......steak and eggs for breakfast for sure. Carne Croatia deliciousness.
tvwbb.com tvwbb.com
 
That's some A1quality protein and you treated it with respect :). It looks absolutely fantastic. I have recently taken to doing this using my newly acquired SnS and it shows promise. I still have work to do on this, but I think I am a convert to this 'smoke and sear' process. Thanks for sharing Jeff.
 
That looks delicious. It may be a little less work if after smoking it, pull the middle off the smoker and put the grate and steak directly on the bottom of the WSM to sear it . I have not tried this (so tell me if this will not work) but that way you don't need to fire up a second grill.
 
Joe Anshien said:
Do you have a picture of that? I may like to try that.
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Yes, I had to go back quite a few years to find them, but you can see what I did if you zoom in. My goal was to have a charcoal grill without buying yet another due to cost and limited space. So you can also see the standard kettle grate that I added when needed. For appearance sake, I would have made the "tongues" the same width, but it was no big deal. With these tongues, there was no danger of the lid sliding off. For these, I just bought an aluminum strip at Lowe's, cut, shaped and drilled to fit the existing legs.Egg w Charcoal Holders.jpgEgg w Steak.jpg
 
Joe Anshien said:
That looks delicious. It may be a little less work if after smoking it, pull the middle off the smoker and put the grate and steak directly on the bottom of the WSM to sear it . I have not tried this (so tell me if this will not work) but that way you don't need to fire up a second grill.
Click to expand...
The Weber Egg, I've done it many times for tenderloin or roasts.
www.virtualweberbullet.com

Grilling On The Weber Bullet - The Virtual Weber Bullet

Several approaches to grilling on the Weber Smokey Mountain Cooker are shown, all of which require bringing hot charcoal and cooking grate closer together.
www.virtualweberbullet.com www.virtualweberbullet.com
 
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