Here is what has become known as "Mr T" a 5 pound T-bone roast / steak Mr T gettling loaded into the MES. Rubbed with Kosher salt, fresh ground pepper, Thyme, Garlic powder, and a bit of Turbinado sugar. Smoked with coal and Mesquite. Mr T coming out of the smoker at 120° internal. Wrapped and rested for 1 hour. Without a meat saw on hand I had to use a fillet knife and remove the two types of steaks. Nice thick cuts. Oh and yummmmmy. Like I would wait for the wife to get home before having a "snack" Wrapped them up again, and now waiting for the wife to get home from work. Going to give them a 1 minute per side grill on a bed of smoking hot coals to finish tonight. I will post the finishing shots after dinner tonight.. Cant wait! Those are 1.25 inch thick cuts!