Reverse sear on the Smokin-It #3

[dert]

Did a ribeye, fillets, and burgers...







Smoked on hickory, apple and cherry at 150 degrees for four hours...









Blasted on the gasser for a few minutes per side, internal temp on the burgers 162 degrees F. Internal temp on the steaks 150+ as they were injected.





Overall, the steaks were a little dry as I waited too long to whack them on the grill. Burgers were great!

 

[themule69]

That is going to taste great. What are you smoking it on?

Happy smoken.

David

 

[dert]

The Smokin-it #3...

 

[seenred]

Looks pretty good from here, Dert! I'd eat it!

Red

 

[grimm5577]

looks god, those burgers got my mouth watering

 

[oldschoolbbq]

Looks very good. Like the look of the steak , too bad they were dry. Note it in your BBQ LOG BOOK and re-invent it next time... I'd still eat it... BEEF Yummmmmm.

 

[old sarge]

Mighty good looking meal!

 

[driedstick]

That looks great good job.