how do you smoke more tender cuts?

[jerseydrew]

i know there are cuts out there that don't need low and slow, can you still get some smoke flavor in them while only cooking them to medium? if so how?

 

[s2k9k]

What kind of cuts are you referring to?

I'll throw one out there, I smoke steaks all the time. I will smoke them a little cooler 190*-200* for about 45 mins to an hour but monitor temps closely. 115*-120* then pull them off and throw on a very hot grill, 500*-600* for just a minute and flip to get a good sear. They come out rare to med/rare and are tender and juicy with a light smokey flavor. It's called the Reverse Sear method and I don't want to eat a steak any other way!

I've also done other beef, standing rib roast, sirloin tip, whole strips or ribeyes, sort of the same way. Lower temps 200*, and watch the temps, 125*-130* and get it off, nice med/rare beef, good for thicker slicing for dinner or thin slicing for sammie meat for lunches.

 

[tomolu5]

+1 on what s2k9k said, you can hit med, even rare with ease coin low and slow. It all depends on what internal temp you pull it at. An electronic thermometer like the maverick or something is the second best money you will ever spend when it comes to BBQ, trumped only by the smoker.

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[plj]

I'll often cold smoke them for a while (30-60 minutes), then cook by whatever method I would normally use. Thats my go-to method for venison backstrap.

Sometimes I toss a chunk of hickory under the grate on the weber, then grill as usual. To be honest I dont think that gives much flavor, but I sure do enjoy the smell :)

 

[jarjarchef]

What kind of cuts are you referring to?

I'll throw one out there, I smoke steaks all the time. I will smoke them a little cooler 190*-200* for about 45 mins to an hour but monitor temps closely. 115*-120* then pull them off and throw on a very hot grill, 500*-600* for just a minute and flip to get a good sear. They come out rare to med/rare and are tender and juicy with a light smokey flavor. It's called the Reverse Sear method and I don't want to eat a steak any other way!

I've also done other beef, standing rib roast, sirloin tip, whole strips or ribeyes, sort of the same way. Lower temps 200*, and watch the temps, 125*-130* and get it off, nice med/rare beef, good for thicker slicing for dinner or thin slicing for sammie meat for lunches.

 

[mdboatbum]

Stronger woods like hickory or mesquite will give significant smoke flavor in a very short time. I've used these to grill and smoke at high temps, using more traditional times and temperatures with no complaints. If you really want to achieve deep smoke penetration, a smoke ring and some of the curative effects of smoke, cold smoking or low and slow is the only way to go, However, smoke flavor can be had much more quickly than you might think.

Try several different methods and see what works best for you.