INGREDIENTS
- Steak of your choice (at least 1" thick works best — we like 1.5" thick ribeyes)
- Coarse ground salt
- Coarse ground pepper
- Garlic seasoning
- 4–5 wood chips – (we prefer Pecan or Hickory)
DIRECTIONS
Optional – if you have time, dry brine the steaks. Season generously with coarse salt and place in the refrigerator for at least 2 hours, or overnight for best results.
Season the steaks on all sides with salt, pepper, and garlic seasoning (or your favorite steak blend). Let them rest at room temperature for 30–45 minutes.
Add a few wood chips (just 4–5) to the smoker’s woodbox—remember, go light to preserve the steak’s natural flavor.
Place the steaks on the middle rack in the smoker.
Pro tip – use a meat thermometer. Insert the probe into the thickest part of the steak (avoiding any bones) and run the wire through the smoke hole to connect to your receiver. Cooking to temperature is far more accurate than guessing by time.
Close the smoker door and set the temperature to 225°F.
Smoke the steaks for 1–2 hours, depending on desired doneness:
Rare – 118°F
Medium rare – 125°F
Medium – 132°F
Medium well – 140°F
Well done – 148°F
Once your steak hits your desired internal temp, remove it from the smoker.
Sear it on a hot grill or cast iron skillet for 60–75 seconds per side to get a flavorful crust.
Let the steaks rest for 10–20 minutes before slicing and serving.
