Kinda like sous vide , but in the smoker . I had a nice ribeye left
over from a couple of nights ago when I fixed fajitters , and it needed
to be cooked before it spoiled . So last night when I put the pork butt
in the smoker I also put that steak in . Seasoned as I usually do then
sealed in foil to retain moisture and keep it from "over smoking" while
it cooked . Average temp overnight was around 200°F and I just sampled
the steak . It's so tender it can be cut with a plastic fork , melts in
your mouth and tastes fantastic . I wouldn't fire the smoker up for a
steak or two , but since I was doing the pork butt I figgered why not .
I'm glad I did !
--
Snag
Race only matters to racists ...