I've done the reverse sear many times in the oven and range, so it wasn't long into my smoking kick this year where I had to try it in the smoker. Started with some nice thick 1.5inch aged ribeyes, 1tsp kosher salt per side and let sit overnight in fridge. In smoker @200F w/ a mix of hickory/cherry/apple that I've really come to like for beef. Pulled @ IT 110, took about 45min. And onto my gas grill sear burner because I don't have a rippin hot charcoal grill to sear over (shame on me gonna have to fix that). Seared about 3min per side for a nice hard sear, IT was about 128F after searing. Plated Perfect. Smoke flavor was good but didn't overpower the nice beef flavor. Definately a repeat on this one.