First reverse sear attempt w/strips

[unlgrad2002]

I've been wanting to do this for a while. Just used a little Montreal steak seasoning. Loaded the Amazen tube with apple and oak and into the MES. IT while smoking got a little higher (130°) than I wanted so rather than pile up the coals on the side of the kettle and put them on for a few minutes I just put a rack on the chimney to cut the sear time down. Didn't get much of a crust but was more concerned about not overcooking.

Overall, didn't notice a ton of smoke flavor, but definitely different than coals alone. The other thing is very little fat renedered from the edge. I generally eat the whole steak without trimming so it was a little under rendered for my taste. I think next time I'll pull from the MES much sooner so they have more time to sear. I did like the fact nearly the whole steak was the same level of doneness.

At the end of the day, any day that ends with a steak is a good day. Especially with 70° temps in November!

http://s901.photobucket.com/user/un...F-425D-895C-95667E98CFD3_zpsqky2podb.jpg.html

http://s901.photobucket.com/user/un...4-41F9-8E55-10A6E9F2E90F_zpsm3ocy7rw.jpg.html

 

[crankybuzzard]

Looks really good! I've only done this a time or 2 and enjoyed it for sure.

 

[b-one]

Nice looking steak!

 

[SmokinAl]

Now that's a good looking steak!!

Al

 

[xxsmokedoutxx]

Looks great! I've done this with tri-tip about 3 times now, and it really works great. That steak pic is making me hungry haha!