Pretty sure it’s just a sear then low and slow right?
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reverse sear is best on the pellet smokers
I’m pretty much 600f/ 3 mins meat down make sure it can move. Then 3 mins on skin. Done
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If you are near Portland, OR, you have to go to Tails and Trotters. The pork they butcher, cure, and case, is finished in The Oregon hazelnut orchards. Not quite generational iberico ham, but damn close
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I miss boudin and that’s local, I’ll have to drop in
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So you cooked it to 105 and then reverse seared on high, 2 min a side?
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I need some of that oil!
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I’m sorry, 115 internal temp?
Just smoke a 1.75"-2" steak at 225 for 1 hour…the sear is where you adjust the doneness…no pink = 1.5min flip 1.5min… the pic above is thicker than normal…but if you wanted that doneness 1min each side.
You cant use probes in my method…lots of flames during the sear…
So you would cook at 225 for 1 hr…remove steak…open shield revealing pellet pot…turn heat all the way up…close lid…return 8min or so…sear with an open lid…
Edit…I dont like to put holes in my meats…and then have to remove the probe…
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This is something I dont get to use often. If you cook with it in the house, it gets everybody the sneezes and then the complaints start.
So I keep it to the smoker or breakfast beacon when I’m home alone.
This stuff is freaking awesome, if your a spicy type of fellow.
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I loves me some spice!
I can only imagine what it’s like to cook with it in the house!
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Let’s talk seasoning salts, anyone out there eating black truffle salt on their steaks? Truly the best salt I’ve ever eaten on a steak
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I love me some fancy salts but at the end of the day it’s Morton koshering salt for me
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I’m totally agree, but my god this one brand of truffle salt is better than the rest. 
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That was my reverse sear technique. 115 internal temp, with the smoker at 180. Then 2 minute sear on each side. That’s for my 2-3" thick steaks, which are massive.
As for salt, typically just morton kosher as well, although a decent amount of himalayan pink too. I like to salt my steaks at least 12 hours before I cook them, and I usually let them get up to room temp before cooking as well.
I’ve gone as far as wet brining steaks too, but found it’s not really necessary. Roasts and birds however, always wet brine
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I’m on a similar tech. I like the pink Himalaya salt. On the steak the night before let rest on a drying rack in the fridge. Pull outta the fridge 3 hours before to get to room temp.
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Y’all got me thinking about truffles now.
Hand cut fries drizzled with truffle oil and sprinkled liberally with onion ash. Pair this with your steaks
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I like PAXO boxed stuffing.
@Future Is there alot of taste difference between kosher and rock salt ? Here its all sea salt, UK is rock salt, i have never seen kosher salt.
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Bought one last night. Free ship, land on 9/12
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