got this thick cut porterhouse for the smoker

[smker]

custom cut from the local meat locker, i said 2 inch but its 1-3/4

 

[Buttah Butts]

Looks delicious!! Enjoy that bad boy

 

[sawhorseray]

That's a beautiful slab of beef. I'd be inclined to salt and pepper that baby, 3-4 minutes a side over hot coals, if not sous vide. Enjoy! RAY

 

[smker]

i see i need a new meat thurm, past the 130-135 mark, but it was still tender and good

 

[sawhorseray]

And now, a moment of silence. Ha, letting one get a little away is part of grilling over hot coals, happens to everyone. There are two ways to CYA when doing a steak, sous vide, which I've been doing religiously for about 18 months now, and the Alton Brown method, which I liked now and then before sous vide came along. I like my steaks in the 125º-127º range, tri's and primes too. RAY

 

[pushok2018]

Stake looks fantastic! How thick it was?

 

[sawhorseray]

He said 1&3/4" Push.

 

[smker]

it in the smoker at 210, i should have pulled it at 2hrs but the therm said it wasn't even close to 130, then i rolled it around over the hot coals for maby 5 min for a sear on the fat, used alot of coals for 5min of use but one way of getting a new bag

 

[pushok2018]

He said 1&3/4"

Oppps... Thank you, Ray! I need second cup of coffee... didn't woke up completely...