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A brisket for dinner,sirlion tip roast for shredding, and beef queso for the game tomorrow (excellent on roasted cauliflower).

That's the one I have

These were smoked from frozen to an IT of 110°-115°. They will gain another 5°. Smoke at 250° until they reach 30°-40° just to speed things up,then back it off to 225°. I then throw them back into the freezer for 5-10 mins depending on thickness and how heavy of a sear you want. Do this to cool...

Sorry,forgot how to load photos on this forum

0°-1500° Tender Smoked Ribeye Same method different sear. New toy

So, these were cherrywood smoked,then broiled. Why,because I could I guess. The small ribeye was almost over cooked, while the t-bone wannabe was almost under. A test sear on the new outdoor broiler. Plenty juicy on the Ribeye, I liked it. Kept the seasoning lite. Still too heavy of a crust. 90...

How long has it been running? Sometimes you got to let them settle in. If it's a pitboss,what's the smoke setting? Mine isn't, but strive for a good 25° swing. That's when they're smoking right.

Still leftover sides. But, a fresh steak with a different sear.

I'll do either. These happen to hit the Blackstone. I sear a handful of ways.

I've probably done over 300 steaks this way,from 1"-2" thick. Do ribs and 1/2 lb burgers as well.

Have you tried smoking a frozen steak? Been doing them this way for the last 3yrs. I think they're juicier. IMO for what it's worth is the steak seals off before it completely thaws out. Holding more moisture.

Have to apologize. Normally I'm knocking back a couple beers while I smoke my steaks. Last night I was out of beer,and broke out the scotch. Wife says my scotch talks too much. I'll just post a few pictures of the process. I like my steak wall to wall medium rare. Also like seasoning,and a nice...

I'm sorry it's getting late. I'll find time tomorrow to post more. I work a lot of hrs. I don't want to seem like a "know-it-all". Far from it. I'll show this group what it's taken me a long time to do. Right or wrong I'm sticking my neck out. I'm just not going to try to explain this to a...

Working on it. I'm sure I'm gonna get ripped for this. But, I've gotten 40k likes for this on FB. You will be the 1st I've spilled the beans on. Might be tomorrow.

A frozen T-bone and Sirloin. It's how I roll with steak these days. Handy coming home from work.

This game is over,so who gets to wear red on the 11th?

The queso before it was thinned down Wrapped the chuck early to hold more moisture, but ended up poking a hole in the double foil wrap. 1st for me. A lil dry,but not too bad and tender enough. Could have pulled it 5° sooner,but it was the end of the game.

Love stuffed peppers, looks good!

Throw one of those smoked 3/4lb patties on some mashed potatoes,and add mushroom gravy.

A 5lb bone in chuck for dinner making bark,too early to wrap. A 1 1/2lb pattie over some 1/2 time queso. And, a couple 3/4 lb patties to vacuum seal for later meals this week. Like to make this dish with those.