This attempt almost did not happen. I caught a 24 hr bug and was totally out of commission on Friday. The wife had bought the steaks earlier in the week and I almost was not well enough to even think about it. However, I got moving mid day on Saturday and was able to pull it together.
I called this "cowboy" steaks because that is what the local butcher called it. However, it is not your traditional thick cut steak. It was on sale though and their meat is always pretty good.
Prior to seasoning, I rubbed them with olive oil. The seasoning was a basic seasoning of a garlic/ salt grinder mix along with fresh ground pepper and a coating of Sweet Swine o Mine rub. I then left them uncovered in the fridge until I fired up the chimney.
The goal was 5 pm eating, so the chimney started up at 3:20pm and was ready for the meat to be pulled out to go to room temperature. At 4pm, the steaks made it to the smoker.
Steaks hitting the smoker...
I smoked them with Applewood for almost 45 minutes and the internal temp showed on a couple of the steaks at the 130 range.
To finalize the steaks and get a nice char on them, I threw them onto the grill and finished them off with a quick 5 minute char on both sides.
I have to apologize for not getting initial pics or the cut picture showing a decent pink. The family was pretty hungry tonight and no real time to get a final picture!
