On Tue, 8 Jun 2021 09:34:14 -0500, Snag > wrote:

>On 6/8/2021 9:31 AM, 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?
>>
>
> 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 ...
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith