On Tue, 8 Jun 2021 08:36:19 -0400, Ed Pawlowski > wrote:

>On 6/8/2021 8:24 AM, 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 !
>
>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.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith