Dwight Smokem
Well-known member
So, I decided to pick up one of the 2.5lb Choice Tomahawk ribeyes from Sam's Club. I selected one with good fat strip down the middle to retain as much flavor and prevent drying out on longer cook. Seasoned with St. Elmo's Steakhouse Seasoning, 45 minutes at 215 to get max smoke penetration, then up to 230 until it reached 119. Shut down the Bull and allowed steak to stay on for 15 mins while the bullseye preheated. I wanted to stop the rise in temp bc i really wanted a good char on bullseye in Riot mode without risking the "overcook" some claim on here with riot mode. Seared each side to color and texture. I swear i've never had a steak taste so close to the texture and moisture of a brisket point. Maybe it was the fat content, maybe the cook, either way some of the best to come off the Rectec duo.
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