Picked up a couple of New York Strip steaks. Seasoned lightly with Meat Church Blanco. Put them on the Traeger at 225⁰ using Smokin' Pecan pellets. Plan was to pull them at 120⁰. One got there first, so ended up with one at 125⁰ and the other at 120⁰ when I pulled them. Cranked the Traeger up to 500⁰, then put them back on, pressing them down for a few seconds with my hand. Flipped at 2½ minutes, then did another 2½ minutes. According to the Meater graphs, one got to 139⁰, and the other got to 137⁰. A little more done that I was hoping for, but they were pretty damn good.
by AeroQuest1
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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I’m planning this for the weekend, but after I smoke em, I’m gonna put a sear on em with the black stone.
Meat is tricky to get right with the sear at the end, which is why I finish on the BBQ.
For me to get my smoker up to 500⁰ is just a waste of pellets, when I can have the BBQ at that in less than 5mins and get a much better and quicker sear.
I also like to start my beef with a cold smoke for 30mins or so with my smoke tube so increase the amount of smoke.
You did good. I like to smoke em with mesquite for about an hour, flipping halfway thru. Until 115° IT. Then throw them on a hot charcoal or gas grill for a couple minutes a side, take to 130° IT for med rare.
Life changing. 😋