On 6/8/2021 9:31 AM, Taxed and Spent wrote:
> On 6/8/2021 5:24 AM, Snag wrote:
>>
>>
>> Â*Â*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 !
>>
>
>
> did any smoke permeate the foil?
>

Very little if any . I knew that if I didn't seal it up it would be
so smoky as to be inedible . Made that mistake with some chicken leg
quarters once ...
--
Snag
Race only matters to racists ...