Smoking steaks is an excellent cooking technique that delivers tenderness and a smoky flavor. Robbie Shoults, a third-generation smokehouse owner, recommends cuts like rib-eye roll or beef tenderloin. He suggests seasoning with specific rubs or homemade blends. The steaks should be cooked low and slow at 250°F, reaching an internal temperature of 135-140°F before resting. Moreover, the choice of wood chips can enhance the flavor; pecan or maple for mellow flavor or hickory/mesquite for a stronger smoke.
You can absolutely smoke steaks like a brisket, and my favorite cuts are a rib-eye roll or a beef tenderloin…regardless of what you season the steak with, the benefits of smoking any cut include more tender meat and a delicious smoky flavor from the process.
Cook them low and slow at 250 degrees Fahrenheit in the smoker. I usually bring them up to about 135 to 140 degrees Fahrenheit, pull them off, and let them rest in an ice chest for 20 or 30 minutes.
The type of wood you use to smoke the steak is an important factor. To keep the smoky flavor mellow, try pecan or maple wood chips.
If you want to lean into the smokiness, smoke the steaks with hickory or mesquite varieties instead.
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