Reverse sear on the Smokin-It #3

Discussion in 'Grilling Beef' started by dert, Jun 9, 2013.

  1. dert

    dert Master of the Pit

    Did a ribeye, fillets, and burgers...







    Smoked on hickory, apple and cherry at 150 degrees for four hours...









    Blasted on the gasser for a few minutes per side, internal temp on the burgers 162 degrees F. Internal temp on the steaks 150+ as they were injected.





    Overall, the steaks were a little dry as I waited too long to whack them on the grill. Burgers were great!
     
    Last edited: Jun 9, 2013
  2. That is going to taste great. What are you smoking it on?

    Happy smoken.

    David
     
  3. dert

    dert Master of the Pit

    The Smokin-it #3...
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks pretty good from here, Dert! I'd eat it!

    Red
     
  5. looks god, those burgers got my mouth watering
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks very good. Like the look of the steak , too bad they were dry. Note it in your BBQ LOG BOOK and re-invent it next time... I'd still eat it... BEEF Yummmmmm.
     
  7. old sarge

    old sarge Master of the Pit ★ Lifetime Premier ★

    Mighty good looking meal!
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great good job.
     

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