I've been working on some mods to the mini-wsm and keep needing to do experimental smokes. We wanted steaks, we have Tri-tips so that's what we get! Not to mention that we love them! Our favorite part is the amount of leftovers we have. Along with this smoke I did a modified version of Chef J's Smokey Au Jus. For the rub I used a store bought rub that I got for my birthday. I trimmed the fat off this guy. I have decided that I prefer to trim so that I can get more rub on the steak. I used the fat in the Au Jus.
Rubbed down and waiting for the Mini-WSM to get up to temp.
I used the tamale pot that I cut the full bottom out of. I used my Au Jus as the heat deflector.
Here's the Au Jus after the cook. Started with the trimmed fat, a couple cups water, a Deschutes Brewery Mirror Pond Pale Ale, pepper corns, sea salt, bay leaves, garlic cloves. Part way through the smoke I added a couple cups of beef broth.
The dogs were in heaven! I sampled a couple pieces of the fat, I almost didn't give it to the dogs!
After a 45 minutes foiled rest, ready for slicing. I didn't get the normal crust that I like. I am attributing this to have the Au Jus in the smoker. The reason I like a dry smoke chamber. I have to admit the Au Jus is good but I may do it separately or for only the first part of the smoke.
Cut one, split the point.
Cut two, perpendicular to the first cut. THis will be against the grain and give you the tender bite!
Same goes for the other side.
Cross section of the cut against the grain.
My favorite sides to serve with steak are sliced tomatoes and cucumbers. Tonight though it was Sandwees!!! So Cuc's and tom's on the sandwee with some Beaver brand extra hot horseradish!
We always have an arsenal on hand!
There it is, ENJOY!!!!