Porterhouse

It is hard to be specific since meats will cook at their own pace. I have had steaks cut from the same loin take different times.

1" thick Porterhouse is a nice one to grill. Reverse sear will be tricky due to the thickness and needing a specific lower IT. Just be patient and watch it.

So here is a guess and what I would try...

Smoker temp - 175-190 (just enough to get a smoke on the meat)

Time - start with 30 min and check the IT of the meat. If below 100 keep going and keep an eye on it. If over 100, but under 120, you are ready to sear for 1 minute on each side on a very hot grill or pan.

For me I find that around 125ish IT is Med Rare for me. Let rest and then serve...

I like a garlic herb butter on my steaks.

1 stick of butter (softened)

3 cloves of garlic chopped and sauteed or roasted

1 Tbl chopped Parsley

1 tsp chopped Oregano

1 tsp chopped Rosemary

Salt and Pepper to taste

Mix all ingredients in a bowl and let sit for 1 hour before use. Place a dollop on top of the hot steak and serve.. Can be store in the fridge for up to 1 week.

Good advice about the differences in steaks.

In my youth, when I was cooking a lot of them, I could open the drawer and pick out a good steak for a regular customer. Good steaks are still easy to spot, if hard to find.

Having said that, it seems almost every steak will cook differently.

Throwing it in the smoke and a reverse sear (I would recommend if you are going that way) only complicates a seemingly simple thing. I would only try this on a one inch steak, although I would prefer a thicker one.

If you haven't guessed yet, I prefer to grill mine.

Experiment and give us your thoughts?

Good luck and good smoking.

Sounds like a win....... Practice makes perfect...... That is a cool thing about cooking/smoking you can eat the practice.........

Remember the pics, we all love to drool over food.......

That looks great from hear good job.

Sounds like it came out to your liking.

I also like the rare side of med rare for good meat.

With cuts like steaks or a tri tip, I usually just tent with foil for the rest.

Sounds like yours turned out well, though.

Congrats!

Good luck and good smoking.