| Haoleguy - 9/2/2015 20:00
Well I probably can't repeat this again but last night I smoked some NY strip steaks(1.5-2 inches thick) with indirect heat on a gas grill and wood chips(hickory & cherry). I would say it was a warm smoking process and after about 1.5-2 hrs they were medium done. The smoke flavor permeated the meat and the meat stayed nice and juicy. Hope I can do that again.
Even better way to do it, smoke them low and slow until about 110 degree internal temp, pull them off the grill/smoker, let them rest while you crank that darn thing to 600 degrees. Flop them back on the grill, sear them until they are cooked to your desired doneness, let rest again, and drool. |
Best Steaks Ever
