I have a couple different thermometers. Couple meat ones, and a igrill mini. The one on the smoker is 20 degrees off.
From what I've been reading people seem to rub with sea salt, pepper and garlic powder. Sometimes steak or Worcester sauce first. I will probably go this simple rub route, but I'm debating if I should do this 24 hours prior or not? Also, should I let it warm up to room temp and preheat the smoker first?
Lastly what temp should I smoke at 225? Do I put water in the pan? Anything else? Internal temp should be 135ish for medium rare for what I read. How about external temp?
Thanks for the advice in advance!!