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Step 1
Dry brine the steaks by sprinkling about 1 tsp of kosher salt on the top. If they are extra thick, do the bottom as well.
Step 2
Place the steaks on a plate or open container in the fridge for 2-4 hours. The thicker the steak, the longer it takes.
Step 3
When the brining is complete, rinse the steaks and set aside.
Step 4
Season the steaks, top and bottom with Jeff's Texas style rub and let them come to room temperature while you get the smoker ready.
Step 5
Prepare the smoker for cooking at 225°F with indirect heat and cherry wood for smoke. Pecan or oak are also great choices.
Step 6
Place the steaks on the smoker grate for about 1.5 to 2 hours or until they reach 120°F in the center as measured by an accurate digital thermometer.
Step 7
Remove the steaks from the heat and let them rest with foil tented over them for about 10 minutes.
Step 8
Meantime, heat an iron skillet over high heat and once water will spit in the pan, it is ready to use.
Step 9
Pour a little vegetable oil in the center and place the steak in the pan rotating it to spread the oil out.
Step 10
Sear each side for about a minute.
Step 11
Let the steaks rest for about 5 minutes, no foil this time and then serve to your guests.