On 6/8/2021 8:24 AM, Snag wrote:
>
>
> Â* 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 !

Interesting, never would have tried that. If you did it again, would
you eat it "as is" or would you toss it on a hot grill for some sear?

Forget where I saw it, but tried an oven method once. Put the steak in
a 200 degree oven until it gets to about 100 degrees and finish on the
grill. OK, but not worth repeating.