Smoking Porterhouse

[standles]

Heh Guys and Gals....

This weekend I decided to try a new twist and smoke some Black Angus porterhouse steaks before finishing them off on the grill.    I preheated the DBS to 225 and dropped 4 room temp rubbed (garlic and inion powder) steaks in on the middle two racks.   I hit them with 1 hour of hickory and then dropped them on the girll for a quick sear.   

They were edible but not what I was expecting.   The smoke taste was there and not overpowering.   However the meat took on a toughness I had not expected.  At first I thought I had overdone them on the grill but they were still slightly pink in the middle.

For those of you that have done this before (if any) do you have suggestions for a better result next time?    Did I have the temp to high on the smoker?



The guests didn't complain but they were being nice in my opinioin.


Thanks, Steven

[acords]

I would cold smoke for 20-40 minutes, then wrap in plastic and put in the fridge overnight.  Grill the next day.

[Wildcat]

I would cold smoke for 20-40 minutes, then wrap in plastic and put in the fridge overnight.  Grill the next day.

Ditto

[SKSmoker]

Ditto x 2 :)

[standles]

Ok looks like we know what round 2 is going to be.  ;D

By cold smoking it is only the puck heater on correct?   

Also does the overnight fridge thing enhance the smoke flavor or is there another reason?

Steven

[Wildcat]

You got it.  Smoke with the meat cold, put ice cubes in the bowl, vent open, and any thing else you can think of to keep the box and meat temp down.

[Malc]

Yep, these guys have it.  Cold smoke it, and you will love it.

[standles]

Thanks for the help guys.

Now to the weekend for some more steak :)

If I could just check my DBS as carryon I could smoke on the road :)

Steven

[Tiny Tim]

There is a portable version available, but I'm guessing the propane cylinder might get you booted from the flight...........

[Ontrack]

Never smoked any steaks other than filet mignons, but I agree with all above. The first ones I did were cold smoked and vac sealed overnight, grilled, and were out of this world. The second ones were cold smoked and vac sealed for about 4 hours, then grilled. They were good, too, but didn't have as much as that great smoked flavor as the first. Overnight for me for any steaks cold smoked from now on.

[Gizmo]

If I could just check my DBS as carryon I could smoke on the road :)

Unfortunatly for the smokers, smoking has been prohibited on airplanes.  The vent out the window would pull too much draft. 
Guess you'll have to wait till you land and then the road part would work.   :D

[standles]

Wonder if the little swiper thing would go nuts over the hicory smoke residue.   I bet the luggage sniffing dogs would  ;D