What Temp?

[bryce]

As suggested below, i'm going to smoke these for an hour tonight, then onto the grill. At what temp should i smoke for an hour? Thank you!

Sometimes we buy the Tri Tip steaks from Costco. As we're digging through the freezer just now we can across a couple frozen steak we must have packaged up and forgot about. They're not very thick. In the past we've always grilled these but i'm tempted to try them smoked.

Thanks for any thoughts.

Bryce

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• bryce
• Aug 19, 2012

20120819_192203.jpg

• bryce
• Aug 19, 2012

 

[bmudd14474]

If you want to smoke you can do it for a hour or so then finish on a hot grill.

 

[bryce]

Ok, great, thanks Bmudd. Will that hour give it a nice smoke flavor with hickory?

 

[smokinhusker]

If you want to smoke you can do it for a hour or so then finish on a hot grill.

Exactly!

 

[driedstick]

You will be impressed X2 with what they said.

 

[scarbelly]

We do those just like Brian mentioned and love the flavor 

 

[bryce]

Awesome. Hey, thanks everyone. Glad to hear these will turn out well with an hours worth of smoke followed by a brief grill.

I've only smoked beef once before (a below average brisket) so i'm new to the cow.

 

[bryce]

.

 

[flash]

You better use a low temp for your smoker as one hour will not impart a great amount of smoke flavor. Maybe a heavy wood like mesquite would be better.  I like my beef medium rare which is in the 140º internal area and it does not take long to reach that unless you keep your smoker temps low. Not sure what finished temp you are shooting for but with you wanting to finish on the grill you may not be able to keep it in the smoker long enough for you taste. Good luck.

 

[bryce]

You better use a low temp for your smoker as one hour will not impart a great amount of smoke flavor. I like my beef medium rare which is in the 140º internal area and it does not take long to reach that unless you keep your smoker temps low. Not sure what finished temp you are shooting for but with you wanting to finish on the grill you may not be able to keep it in the smoker long enough for you taste. Good luck.

 Ok, thank you. Not imparting enough smoke flavor was my concern. I'll shoot for a very low temp and see what happens. I've never put a steak or tri tip in the smoker before. If i could just smoke those the whole time i would but it sounds like that not a very good idea.

 

[bryce]

Thanks for everyones help on this. The steaks actually turned out pretty nice. I smoked them to 117 which took 50 mintues, then put them directly over hot coals until done. I'm not sure of the times and temps for the grill part since i moved the probe to different location in the meat and it read way hotter than where it was during the smoking process. Ended up with a little smoke ring even.

Not sure if i like smoked steaks better than grilled; however, if i had to choose i think i'd go full grilled and no smoking. I did slightly overcook them so that has an adverse affect as well.

Steak.jpg

• bryce
• Aug 25, 2012

 

[flash]

Thanks for everyones help on this. The steaks actually turned out pretty nice. I smoked them to 117 which took 50 minutes, then put them directly over hot coals until done. I'm not sure of the times and temps for the grill part since i moved the probe to different location in the meat and it read way hotter than where it was during the smoking process. Ended up with a little smoke ring even.

Not sure if i like smoked steaks better than grilled; however, if i had to choose i think i'd go full grilled and no smoking. I did slightly overcook them so that has an adverse affect as well.

Steak.jpg

• bryce
• Aug 25, 2012

 I am not sure I would do a grade A steak just in the smoker. Hard to beat grilling, but beef in the smoker is fine. Beef ribs, sirloin tip roast, tri-tip, chuck roast, Eye of round, etc can all be done in the smoker and don't forget brisket. I do alot of beef in the smoker don't expect to find much of anything else if you ever travel thru Texas. Beef is king.

 

[bryce]

Flash, i need to get better with beef. I've only done one brisket and these 2 steaks and thats it. My brisket turned out very average. I feel i'm doing pretty well with chicken, pork and salmon but would really like to integrate some cut off beef. Do you recommend a cut you listed above thats the most forgiving to work with?

 

[flash]

Flash, i need to get better with beef. I've only done one brisket and these 2 steaks and thats it. My brisket turned out very average. I feel i'm doing pretty well with chicken, pork and salmon but would really like to integrate some cut off beef. Do you recommend a cut you listed above thats the most forgiving to work with?

 Shoot, smoke a hamburger. The main thing with beef is don't over do it. Brisket is probably one of he hardest. I like to look for things like beef backed ribs and eye of round, flank steak (London Broil), but usually get them on sale.

Beef

Rare  125° - 130°
Medium-rare  135° - 140°
Medium  145° - 150°
Medium-well  155° - 160°
Well done  165° and above
   




 

 

[bryce]

 Shoot, smoke a hamburger. The main thing with beef is don't over do it. Brisket is probably one of he hardest. I like to look for things like beef backed ribs and eye of round, flank steak (London Broil), but usually get them on sale.

Beef

Rare  125° - 130°
Medium-rare  135° - 140°
Medium  145° - 150°
Medium-well  155° - 160°
Well done  165° and above
   




 

 I forgot about burgers. I did some a long time ago when i knew far less than i know today so i think i have to revist the burgs. Also, i'll keep the eye of round in my list as well. That one sounds interesting. Thanks Flash, Bryce.

 

[flash]

No problem and Pulled Chucks is one of my wife's favorites.  Find some 7 bone Chucks or some Chuck underblade. Do the same as pork butts, but take them to 210º internal.