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 !

So you basically have a small steamed, way overcooked unsmoked chuck
roast at the 3X teh cost and no flavor (or probably juices) except
the spices. And your expiring steak festered even more in teh
danger zone for a 4-5 hours extra whi;e you slept, liek magic!

I'm not quite feeling the beefy love like you are. Fire up the
smoker, put the steal right above the coals, grill steak, eat steak,
remove teeth, go to bed.

-sw