25oz T-bone & leftovers

pike

Meat Mopper

Original poster

Jan 10, 2010

290

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IOWA

• Mar 19, 2010

• #1

decent sized t-bone for a hy-vee $10 sale. I was aiming for a nice pink middle at 154 but the cold wind kept driving my smoker temp down (200/225) so it increased the smoke time, and i pulled it right at 154.
(used pecon/hickory wood)

 

pike

Meat Mopper

Original poster

Thread starter

Jan 10, 2010

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IOWA

• Mar 19, 2010

• #2

leftovers tonight

 

ronp

Gone but not forgotten. RIP

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Apr 27, 2008

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• Mar 19, 2010

• #3

If you want pink next time pull at 135' 140'. Otherwise a nice steak not worthy of a sammie, IMHO.

 

pike

Meat Mopper

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Thread starter

Jan 10, 2010

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IOWA

• Mar 19, 2010

• #4

oh crap your right, 160 is well done, were did that temp come from, oh i know why, thats the temp i use on arm roasts & chuck roast, oh well it was the first one of the season it was bound to happen

 

pike

Meat Mopper

Original poster

Thread starter

Jan 10, 2010

290

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IOWA

• Mar 19, 2010

• #5

ya i know what you mean on that, still it was a good steak, jucy and not dryed out.
not very often do i find t-bones that thick. thouht about going to the meat locker and see if he would cut a thicker one for me.

 

linescum

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Nov 12, 2006

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Saxton, Pa.

• Mar 19, 2010

• #6

Nice lookin' chunk of meat but a 25 oz'er around here there wouldn't be any leftovers

 

rbranstner

Smoking Guru

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Oct 18, 2007

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West Fargo, ND / Northern MN

• Mar 19, 2010

• #7

I have been waiting to do some steaks on the smoker. I think I might give mine a reverse sear. Good looking steak.

 

wlkwichita

Meat Mopper

Mar 18, 2010

171

15

Wichita Kansas

• Mar 19, 2010

• #8

Looks like a fine steak. I have not smoked a steak yet, but will keep it in mind.

Not to hijack the thread.. but I have been on AH for 10 years

 

graybeard

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May 21, 2008

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Athens Ga

• Mar 19, 2010

• #9

What ronp said.

beard