Found some Angus filets on sale at Fred Meyer. Brushed with garlic olive oil, coated in a Montreal seasoning, and put on the smoker for 90 minutes at 175° until they were 115°. Pulled and went onto grill at 450°for 60 seconds ea side, then 30 ea side. Finished at 128 and rested for 10. Pretty darn tasty and soaked up great smoke. Love doing this cook, especially to allow time for beverage exploration!
