Delmonicos from my local butcher. Dry brined in the fridge for 5 hours, placed into smoker with hickory and oak until 110-115 and finished on the grill. Pulled them at 130-135.
by Omoplata34
10 Comments
Beavis2210
Half of me wants to say boner time and the other half of me wants to say you may have overcooked these based on the variance in the last photo.
fuckdirectv
Looks great! Hope you enjoyed them.
richardizard
Beautiful! How long did it take to smoke those beauts?
Enough_Ad_9338
Pic two had me concerned but pic 3 absolutely redeemed
C137RickSanches
Thank god there were more than two pics lol
showmethenoods
I never even thought to throw a steak on the smoker, gonna do it this weekend over some mesquite
cakeck3
That spinalis…oh boy
Kung_fu_gift_shop
4 looks a little overcooked in my opinion but if you were happy with it great. Looks like awesome meat!
Staygoldforever
This looks fantastic!
eggs__and_bacon
Not a personal fan of medium-well, but glad you enjoyed them.
Just watch out for the carryover cook. If you’ll pull them at 135 that’s why they are overcooked.
10 Comments
Half of me wants to say boner time and the other half of me wants to say you may have overcooked these based on the variance in the last photo.
Looks great! Hope you enjoyed them.
Beautiful! How long did it take to smoke those beauts?
Pic two had me concerned but pic 3 absolutely redeemed
Thank god there were more than two pics lol
I never even thought to throw a steak on the smoker, gonna do it this weekend over some mesquite
That spinalis…oh boy
4 looks a little overcooked in my opinion but if you were happy with it great. Looks like awesome meat!
This looks fantastic!
Not a personal fan of medium-well, but glad you enjoyed them.
Just watch out for the carryover cook. If you’ll pull them at 135 that’s why they are overcooked.