Smoked Steaks

Anyone in here ever do it? What is the best steak to use and form how long?

I would never smoke a steak. Standard cuts like filets, NY strips, ribeyes, etc. are not meant for slow cooking. I cook as fast as possible by using lump hardwook charcoal. With it, you do get some of the wood flavor.

John

quote:

Originally posted by RibDog

I would never smoke a steak. Standard cuts like filets, NY strips, ribeyes, etc. are not meant for slow cooking. I cook as fast as possible by using lump hardwook charcoal. With it, you do get some of the wood flavor.

John

Well I have always thought that too but I have a guy down the street that does it all the time so I was wondering if anyone in here had tried it.

When I grill tri-tip, I put a foil pouch of Jack Daniels pellets on the burner a few minutes before the meat. In the 8-10 minutes it takes to cook, the smoke adds an extra dimension of flavor. I don't usually do this with any other cut of beef. As far as "low and slow" smoking, I only use tough cuts of meat. However, I've been reading about delicious results smoking prime rib at 250° until medium rare and have been sorely tempted to try it. pb

quote:

Originally posted by porkbeaks

However, I've been reading about delicious results smoking prime rib at 250° until medium rare and have been sorely tempted to try it.

I've done this many times and it is just great. However, you cook the whole roast and not an individual steak.

i prefer n.y. strip. smoke it til rare/medrare. then grill to med..mmmmmmmmm. depending on the smoker, you might just smoke it all the way. marinade with a little a-1, done.

quote:

Originally posted by Slick

quote:

Originally posted by porkbeaks

However, I've been reading about delicious results smoking prime rib at 250° until medium rare and have been sorely tempted to try it.

I've done this many times and it is just great. However, you cook the whole roast and not an individual steak.

I agree on the rib roast on the smoker. No one ever turns me down when I invite them over for dinner that night.

John

We have added some wood/smoke to our steaks from time to time. It's great! We really enjoy using the Jack Daniels wood chunks (not chips). Give it a hint of the Jack to the steak or hamburger.

I've done boneless NY Strip loins as a shell roast with smoke added before. Sear over direct heat and then lower temp and cook indirect till desired internal is reached. I've noticed that beef won't handle as much smoke as other meat items, such as pork, so make sure you don't oversmoke.

Well I tried some the other night and they were pretty good but no better than grilling them. I think I will stick with brisket and chicken for smoking.

A good compromise for both cost and texture/flavor is to use a whole Sirloin Tip Roast. About 10-12 lbs. to the roast. Do it the same way you would do a Brisket, but watch the internal temperature closely after about 6 hours. You can still get medium rare with excellent flavor.
I usually lay bacon strips across the top now and then during the cooking to help maintain the moisture of the Beef.
Dry rubs are ok, but don't season it as much as you would a Brisket or Pork Butt, you will want the beef flavor to be the dominant taste!
We just bought a 10.5 lb roast for a bit less than $20 for use in an upcoming family get-together.

I've been doing smoke roasted prime rib for years with great success. Key is to start without smoke, then add wood after the meat warms up. Putting cold meat into a hot smoke environment can make for a sort of creosote effect as the smoke condenses on the cold meat. Same deal with steaks -- don't add the smoke until after the flip.

I also do prime ribs much hotter than barbecue, particularly at the beginning. Herbes de Provence as a rub works well too, particularly if you go easy on the smoke. Bearnaise sauce adds a nice touch too.

We do smoked prime rib all the time.

I have smoked steaks--but i love to COLD SMOKE them---which is NOT barbeque--the cold smoker i had was set up so that the food was far from the heat but exposed to plenty of smoke at very low temp---this infused the meat with the flavor but really didnt cook them at all---LOVE porks chops this way too and chicken and fish---esp nice firm white fish like swordfish or halibut!!!---smoke the meat for a while then remove them to a grill to actually cook them---or broiler--which is what we used--very tasty cooking method

Thanks Raine!! Talk about mouth watering eye appeal!! I had to grab a towel......

I have smoked almost every cut of steak. I usually get charcoal going then when thats going put on maple sapling cuts, I put the meat way back in the grill so not much heat or any flame touches the meat. I cover the whole grill and let it smoke up until flames get high from the wood. Then I take off the meat and wait for the flames to go down to maple coals, then after the wood is also coal put the meat back on and cook uncovered.

This usually gives the meat a deep hearty maple smokey flavor it is hard to describe but it is very good, I just make sure I do not overcook the meat and ruin it.

quote:

Originally posted by santacruz

I have smoked almost every cut of steak. I usually get charcoal going then when thats going put on maple sapling cuts, I put the meat way back in the grill so not much heat or any flame touches the meat. I cover the whole grill and let it smoke up until flames get high from the wood. Then I take off the meat and wait for the flames to go down to maple coals, then after the wood is also coal put the meat back on and cook uncovered.

This usually gives the meat a deep hearty maple smokey flavor it is hard to describe but it is very good, I just make sure I do not overcook the meat and ruin it.

I'm droolin!!!!