Looks like a nicely done steak. Thank you for this recipe! FYI - On your recap, you skip 1) take out the steak, 2) raising the temperature to 450 degrees, and 3) opening for the flame... all before searing. I'll try this and hopefully I get the same result! Thanks again!
If you wanted to do a quick grill of some chicken legs or something like that could you just set them indirect to the flame and let them cook like doing it on a gas grill? Or is the flame more for quick searing?
I love a good smoked reverse seared steak but I pull mine at 120 to sear. What was the final temp since you pulled it at 150? That had to very well done at 160?
I just got a Pit Boss 850 and cooked my first steak last night. I usually use an air frier with the Meater temperature probe. I set the frier for 480 degrees and wait for the probe to show 120 to 125 degrees. I want to try the smoke feature on my next steak. My question is you started for over 1 hour for a temp of 150. I am used to 120 t0 125 . Is that the same as your 150? Then follow the rest of your video. I use Redman cherry smoke salt or maple BBQ rub. Don't remember the maker. Now I am going down the Pit Boss rabbit hole.
I feel like i did something wrong, this is my first cook on my new 850 pro series, i followed your directions to the T but it took like 30 minutes to get up to temp lol god i hope these are good😅
150 degrees? I guess it is to each their own. On a thick cut I'll pull and rest at 110-115 before resting and searing. We are a rare/medium rare family, maybe eating your own cows does that to you. Try searing it in wagyu on the smoker, it is a game changer. I toss a griddle on there while they rest and let it get piping hot. a minute or 2 each side and BAM. Killer Hogs does have amazing rubs, less the AP. It is way to salty.
Every single video has been 🔥🔥🔥 lately, really appreciate all the uploads
Thank you. I’m glad you are enjoying them
Looks like a nicely done steak. Thank you for this recipe!
FYI - On your recap, you skip 1) take out the steak, 2) raising the temperature to 450 degrees, and 3) opening for the flame... all before searing. I'll try this and hopefully I get the same result! Thanks again!
If you wanted to do a quick grill of some chicken legs or something like that could you just set them indirect to the flame and let them cook like doing it on a gas grill? Or is the flame more for quick searing?
I love a good smoked reverse seared steak but I pull mine at 120 to sear. What was the final temp since you pulled it at 150? That had to very well done at 160?
Yea it was close to 160 internal.
My favorite rub! I use that on pretty much everything I smoke. Thanks for sharing. I’m going to smoke a steak this week.
I just got a Pit Boss 850 and cooked my first steak last night. I usually use an air frier with the Meater temperature probe. I set the frier for 480 degrees and wait for the probe to show 120 to 125 degrees. I want to try the smoke feature on my next steak. My question is you started for over 1 hour for a temp of 150. I am used to 120 t0 125 . Is that the same as your 150? Then follow the rest of your video. I use Redman cherry smoke salt or maple BBQ rub. Don't remember the maker. Now I am going down the Pit Boss rabbit hole.
Good luck my friend lol
That’s a perfectly cooked steak. Great job.
Thanks so much!
How is it red with an internal at 160!?
its the smoke
Ribeyes still have some red at 170 direct cooking. 10:02
That’s a good looking stead. All you need is some A1 sauce.
I used it after I was done filming.
I feel like i did something wrong, this is my first cook on my new 850 pro series, i followed your directions to the T but it took like 30 minutes to get up to temp lol god i hope these are good😅
Love it red!
Gives it flavor
@@BeginnersBBQ absolutely ❤️❤️❤️❤️❤️
Grilling me some Big T Bone Steaks tonight!!! Looks good 👍
How did they come out?
@@BeginnersBBQ The T Bone Steaks came out great 👍!!!!
That trap door release feature is insane.. 2nd guessing my Traeger now lol
one of the best part of this grill
150 degrees? I guess it is to each their own. On a thick cut I'll pull and rest at 110-115 before resting and searing. We are a rare/medium rare family, maybe eating your own cows does that to you. Try searing it in wagyu on the smoker, it is a game changer. I toss a griddle on there while they rest and let it get piping hot. a minute or 2 each side and BAM. Killer Hogs does have amazing rubs, less the AP. It is way to salty.
Gets to me that you cooked it well.. I respect it, I just don’t get it. Medium rare is next level that I wish you liked!
That steak looked 125 at best!