Pit Boss pro series - smoke T Bone steak on pellet grill

Рет қаралды 11,475

Күн бұрын

Smoking meat like a t-bone or ribeye cooks the beef while simultaneously adding a complex layer of flavor not found in simple pan cooking or even sous vide. While grilling has its own distinct effect on taste and texture, delivering that signature “kissed by fire” magic, smoking takes things even further by infusing the meat with an earthy, lip-smackingly rich flavor and aroma that you won’t find anywhere else.
Cooking steak via a smoker also introduces low and slow cooking. This method helps produce beef that’s tender and succulent, even if you’re starting out with a cut known for being tough and difficult to break down. You’ll need more time to smoke a ribeye or porterhouse than you would to grill or pan sear it, but the results are well worth a bit of patience.
Smoking steak to perfection isn’t a skill learned overnight, but you don’t need to be a master chef either. Follow these simple steps and you’ll be smoking like a pro.
Hitting your smoked steak’s temp target is just half the battle. While it’s important that the internal temperature of your steak is on point, smoking won’t take care of the outside sear that’s so essential to a great steak. Reverse searing is like the best of both worlds, delivering the crispiness of a steak seared in a cast-iron skillet and the umami savoriness associated with a smoker.
All you have to do is smoke your steak as you typically would, sticking to indirect heat, until you’ve reached your desired temperature. Then put your grill or pan on high heat and sear your steak for a minute or two on each side. You may need a little extra butter or olive oil to help the browning process. Then rest your steak for about five to 10 minutes before serving.
The best steaks are always rested before serving. The general rule of thumb is to let your steak sit for at least half the cooking time. If you slice your steak and the juice immediately runs out, you didn’t rest your meat long enough.
Hope you like this video.
Pit Boss Pro Series 1150 Pellet Grill
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Pit Boss Pellets
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Pit Boss website
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To contact me 📧
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⬇️ links ⬇️
⬇️HowToBbqRight / killer hogs bbq rub⬇️
h2qshop.com/?r...
⬇️Lanes bbq sauce⬇️
www.lanesbbq.c...
⬇️Thermo pro Thermometer ⬇️
buythermopro.c...
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🚨 About us 🚨
This is a channel where beginners can learn along with me, how to cook and use a pellet grill and a Blackstone Griddle. Learning how to season meats and knowing how to properly cook on a pellet grill and blackstone griddle.
I have never used a pellet grill or a blackstone griddle, but together we will learn as we go. I hope you enjoy my videos.

Пікірлер: 23

@ryanstanton2733 8 ай бұрын

Every single video has been 🔥🔥🔥 lately, really appreciate all the uploads

@BeginnersBBQ 8 ай бұрын

Thank you. I’m glad you are enjoying them

@brianyoder2402 4 ай бұрын

My favorite rub! I use that on pretty much everything I smoke. Thanks for sharing. I’m going to smoke a steak this week.

@BryceYoung-m7k 8 ай бұрын

That’s a perfectly cooked steak. Great job.

@BeginnersBBQ 7 ай бұрын

Thanks so much!

@Josh-cf1dk 8 ай бұрын

That’s a good looking stead. All you need is some A1 sauce.

@BeginnersBBQ 8 ай бұрын

I used it after I was done filming.

@mastertworld9247 2 ай бұрын

Grilling me some Big T Bone Steaks tonight!!! Looks good 👍

@BeginnersBBQ 2 ай бұрын

How did they come out?

@mastertworld9247 2 ай бұрын

@@BeginnersBBQ The T Bone Steaks came out great 👍!!!!

@fergusrb 3 ай бұрын

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.

@BeginnersBBQ 2 ай бұрын

Good luck my friend lol

@AMMOBBQ 8 ай бұрын

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?

@BeginnersBBQ 8 ай бұрын

Yea it was close to 160 internal.

@surfinairwaves9284 5 ай бұрын

How is it red with an internal at 160!?

@BlackWidows 2 ай бұрын

its the smoke

@Gbrodgersfan45 3 ай бұрын

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😅