Smoked for 2 hours at 170 using mesquite and charcoal.
When steaks hit 120F I pulled them and immediately placed them on the BroilMaster grill and seared them 2 mins each side.
Garlic butter and a 10 minutes relaxation covered in foil and it was dinner time. It was the most fabulous piece of meat I've ever cooked. Thanks to Tatyona for the idea. This website is making me the undisputed king of meat on my street. Hahahaha....
My Smokin-It #3 is quickly gaining ground on my beloved C6 Corvette.
Bill in Kville