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decent sized t-bone for a hy-vee $10 sale. I was aiming for a nice pink middle at 154 but the cold wind kept driving my smoker temp down (200/225) so it increased the smoke time, and i pulled it right at 154.
(used pecon/hickory wood)
oh crap your right, 160 is well done, were did that temp come from, oh i know why, thats the temp i use on arm roasts & chuck roast, oh well it was the first one of the season it was bound to happen
ya i know what you mean on that, still it was a good steak, jucy and not dryed out.
not very often do i find t-bones that thick. thouht about going to the meat locker and see if he would cut a thicker one for me.