Decisions decisions

[Okiejoebronco25]

So the last half beef share I got I had them do (2) Tomahawk ribeyes. First one I followed recipe I found to completely cook on my Blackstone. 24 hr dry brined then hit 450 degree griddle in beef tallow( made myself) 30 seconds per side till doneness. Was good enough that when I sliced open for reveal at counter I kept going till it was gone lol. So this other one. Should I hang in my bronco and do reverse sear on Blackstone? On bronco by raising coals? Finish on smoker? Pictures of 1st one.

 

[JckDanls 07]

HHmmmmm ... Or you could SV it then sear on the griddle... HHmmmm

Decisions decisions

 

[Okiejoebronco25]

HHmmmmm ... Or you could SV it then sear on the griddle... HHmmmm

Decisions decisions

Thought about that too. Would need to cut bone off to fit.

 

[JckDanls 07]

Thought about that too. Would need to cut bone off to fit.

Or buy a cheap storage tote just long enough...

 

[Okiejoebronco25]

Or buy a cheap storage tote just long enough...

 

[schlotz]

Reverse sear them. Smoke first to 115-120º, rest for 5-8 minutes then sear on a hot grill until a couple of degrees shy of desired temp. Pull and rest, the cary over should get it the rest of the way.

 

[Okiejoebronco25]

Reverse sear them. Smoke first to 115-120º, rest for 5-8 minutes then sear on a hot grill until a couple of degrees shy of desired temp. Pull and rest, the cary over should get it the rest of the way.

This is the method I am definitely leaning towards. Haven’t had a chance to use the actual grille function of my Oklahoma Joe Bronco yet. Probably the perfect time. In your opinion how long of a cook do you think this will be? So I budget time accordingly. I definitely appreciate your input.

 

[schlotz]

Really depends on thickness of the meat in combo with what temp the smoker will be at and the temp of the meat before putting it in the smoker. Purely guessing it might be 1.5-2 hrs on the smoker assuming 200-230º and it starting at 40-45º. Definitely probe it so you can watch the IT. Other's here will probably have a more accurate answer.

 

[Okiejoebronco25]

Really depends on thickness of the meat in combo with what temp the smoker will be at and the temp of the meat before putting it in the smoker. Purely guessing it might be 1.5-2 hrs on the smoker assuming 200-230º and it starting at 40-45º. Definitely probe it so you can watch the IT. Other's here will probably have a more accurate answer.

Yes will definitely probe. Steak is a good 2” 2.7 # seen a couple videos recommending butcher twine to keep from falling off bone. Will also be dry brining and start at room temperature