Pecan Smoked Steak On a Brinkmann Horizontal Smoker
Tender steaks seasoned overnight, smoked over pecan and finished with a hot grill sear.
Servings 6 servings
Ingredients
Steaks
- 4 tenderloin steaks
- 1 boneless ribeye steak
- 1 porterhouse steak
- Jeff's original rub for all surfaces
- Worcestershire sauce a splash between layers
Instructions
- Sprinkle rub and a splash of Worcestershire in the bottom of a container. Layer in the steaks, adding more rub and Worcestershire between layers and on top.
- Cover and refrigerate overnight, about 8–12 hours.
- Prepare the smoker for 225–240°F using pecan. Place steaks on the cooler part of the grate, away from direct heat from a side firebox.
- Smoke with a meat thermometer in one steak. Begin preheating the grill when the steak reaches about 90°F.
- At about 100–110°F internal, transfer to the very hot grill. The author's smoking stage took about 35 minutes and the grill was around 675°F.
- Sear about 90 seconds at a 10 o'clock angle, rotate to 2 o'clock for another 90 seconds, flip and repeat. Adjust the last interval to reach the desired finish.
- The author's preferred finish is about 135–140°F. Serve immediately, or slice thinly over a salad.
Notes
Estimated yield: 6 servings follows the author's four tenderloins, one ribeye and one porterhouse, allowing one steak per serving. Steak size, thickness and preferred doneness change the smoking and searing times. The approximately 41-minute cooking estimate combines 35 minutes smoke and about 6 minutes searing. The medium-rare target preserves the source's stated preference.