On Tue, 8 Jun 2021 07:31:19 -0700, Taxed and Spent
> wrote:

>On 6/8/2021 5:24 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 !
>>
>
>
>did any smoke permeate the foil?
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith