Rinse the steaks under cold water then pat them dry with a paper towel.
Please note that I did not dry brine these however, you certainly could and it only makes them better if you want to take the time to do this.
To dry brine, sprinkle about ¼ teaspoon of coarse kosher salt on the top of each one and place it into the fridge for 2-4 hours before adding the olive oil and rub marinade below.
No need to rinse the steaks after dry brining.
Marinate the Steaks
Brush olive oil onto the steaks then sprinkle my rub onto the steaks. Flip them over and do the same on the back side.
Place the steaks into a plastic or glass bowl with a lid and place in the fridge overnight or for 6-8 hours
Getting the Smoker Ready
I used my XL Big Green Egg for cooking these and it does a great job but I can't help thinking that these would also be an excellent thing to do on the Woodwind WiFi by Camp Chef. You could get some good smoke on these and then throw them over some hot coals for a minute or two.. oh my! Read my review on that thing.. it's pretty sweet for cooking meat– I'm a poet!
Back to Earth, Jeff.. back to Earth!
Set up your smoker for cooking at about 225°F with plenty of smoking wood to last about 1 hour. I recommend using mesquite for great smoke flavor that marries well with these beefy wonders but make sure you have good airflow into and out of your smoker. Pecan is a safer choice and also tastes great.
Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.
Smoking the Steaks
Place the steaks directly on the grate
Depending on how thick your steaks are, they should take about 45 minutes or so to reach 130°F in the center. If you want them more or less rare, adjust the time accordingly.
I recommend using a trusty thermapen thermometer or a remote digital probe meat thermometer like the Smoke (which I am quite fond of) and staying close by the smoker so you don't overcook these and ruin them.
If you want to sear these or lay down some grill marks, simply remove the steaks from the smoker when they reach about 100°F and throw them onto an already hot grill or a very hot pan.
Continue to watch the temperature and be sure to pull them when they reach your desired doneness.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.