Sprinkle coarse kosher salt onto the top side of the tomahawk steaks.

Set the steaks on a cooling rack over a large pan in the fridge for 2 hours to let the salt dissolve and absorb into the steak.

Flip the steaks over and repeat the salt and fridge time for 2 hours on the reverse side.

Brush olive oil onto the top and sides of the steak and season liberally with Jeff's Texas style rub. Repeat the oil and seasoning on the reverse side of the steaks and they are ready for the smoker.

Preheat the smoker to 225°F (107°C) and once it's ready, place the steaks directly on the smoker grate.

Let the steaks cook for about 1.5 hours or until they reach 110°F (43°C) in the center.

At this point, sear the steaks on a hot grill, over live coals or under the broiler of your oven. The idea is to get a good browning on the outside of the steaks for flavor while also bringing the internal temperature of the steak up to medium rare or about 130°F (54°C).

Let the steaks rest under tented foil for 10 minutes then slice ¼ inch thick and serve.