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Reverse sear on the Smokin-It #3

post #1 of 8
Thread Starter 
Did a ribeye, fillets, and burgers...

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

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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.

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Overall, the steaks were a little dry as I waited too long to whack them on the grill. Burgers were great!
Edited by Dert - 6/9/13 at 7:57pm
post #2 of 8

That is going to taste great. What are you smoking it on?

Happy smoken.

David

post #3 of 8
Thread Starter 
The Smokin-it #3...
post #4 of 8
Looks pretty good from here, Dert! I'd eat it!

Red
post #5 of 8

looks god, those burgers got my mouth watering

post #6 of 8

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.

post #7 of 8

Mighty good looking meal!

post #8 of 8

That looks great good job.

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