I've done a few threads on these . Just a great cut of beef . Finally came down in price . It always cycles if your patient enough .
I dry brined these with Canadian steak seasoning from Trade East . I put it on pretty heavy , then held under vacuum for about 4 hours .
This is out of the fridge , warming on the counter .
Set the Smokefire to 200 and let it settle in for an hour , then set to smoke boost .
Cooked on the upper shelf , no need for a drip pan with these . Not enough fat , and I keep it clean .Open design gives a great smoke profile .Pulled at 132 , the bigger one was 126 in the thickest part .
Edit : Ran smoke boost for a couple hours . Then I start bumping up the temps 25 degrees at a time . Let it run a bit , then bump again . I think fresh pellets igniting really adds to the smoke flavor .
Finished cooking at 300 .
Rested until I saw the temp drop , then sliced up the smaller ones .
Camera washes out the true color . These are perfect medium rare .
Had boxed scalloped potatoes , and some garlic / bacon green beans .
Great cut of beef . Extremely tender , even at higher temps .
Had a pile of grated horseradish next to the beef . Stuff is strong .
Gave me the savory version of an ice cream brain freeze .
Just a great over all meal yesterday .
The bigger one will be for sliders , maybe tonight .
Thanks for lookin .
I dry brined these with Canadian steak seasoning from Trade East . I put it on pretty heavy , then held under vacuum for about 4 hours .
This is out of the fridge , warming on the counter .

Set the Smokefire to 200 and let it settle in for an hour , then set to smoke boost .
Cooked on the upper shelf , no need for a drip pan with these . Not enough fat , and I keep it clean .Open design gives a great smoke profile .Pulled at 132 , the bigger one was 126 in the thickest part .
Edit : Ran smoke boost for a couple hours . Then I start bumping up the temps 25 degrees at a time . Let it run a bit , then bump again . I think fresh pellets igniting really adds to the smoke flavor .
Finished cooking at 300 .

Rested until I saw the temp drop , then sliced up the smaller ones .
Camera washes out the true color . These are perfect medium rare .


Had boxed scalloped potatoes , and some garlic / bacon green beans .
Great cut of beef . Extremely tender , even at higher temps .

Had a pile of grated horseradish next to the beef . Stuff is strong .
Gave me the savory version of an ice cream brain freeze .
Just a great over all meal yesterday .

The bigger one will be for sliders , maybe tonight .
Thanks for lookin .
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