Dry rubbed a small chuck steak with brown sugar, chili powder, onion powder, garlic, chipotle powder, CBP, and salt-fee montreal steak seasoning. Wrapped in plastic and put in the fridge overnight,
On the smoker @ 225 for about 4 hours, then wrapped in foil and allowed to rest of an hour before slicing,
The finished product.
Sliced and ready for eating.
Dinner was yummy!
On the smoker @ 225 for about 4 hours, then wrapped in foil and allowed to rest of an hour before slicing,
The finished product.
Sliced and ready for eating.
Dinner was yummy!
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