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smoked steak question

post #1 of 3
Thread Starter 
Hi guys looking to smoke some 11/2 in ribeyes for a hour to 2 hours on my traeger then bringing the temp up to 200 to reach a Internal Temp of 115, any tips? Thanls
post #2 of 3

This is posted in Roll Call.  You might get more responses over in the Pellet Smokers section.


Your plan is good, just plan on a reverse sear to caramelize the exterior of the meat, otherwise it is just kind of greyish looking. 

post #3 of 3

texas.gif  Good morning and welcome to the forum, from a cloudy and windy day here in East Texas. Lots of great people with tons of information on just about  everything. 



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