Today's cook, Cowboy Steak


 

JimMilton

TVWBB Member
I think I pulled this one off....
 

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JimMilton

TVWBB Member
Aged choice black Angus beef from Wild Fork Foods. Dry brined with kosher salt. Then rubbed with Character's. Smoked low and slow in the WSM22 for over three hours, 170 to 225, using B&B lump and hickory. Pulled at 125, then set up the cast iron pan, with butter, olive oil, garlic powder, and other spices. IT was over 140 when I pulled the probe. Plenty of marbling, but the meat was very tender and tasty.
 

 

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