On Tue, 8 Jun 2021 07:24:29 -0500, Snag > wrote:

>
>
> 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 !
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith