How Long To Smoke Tomahawk Steak At 225

Smoked tomahawk steaks are a thick, flintstone-like hunk of ribeye with the "handle" yet attached and they taste just equally awesome as they expect right out of the smoker!

I brand no bones almost it, these steaks are piece of cake to cook if y'all follow these instructions and you'll be the steak principal in your neighborhood for years to come!

Exist sure to use my one and but Texas mode rub just earlier placing them in the smoker if you really want to knock the socks off =)

Prep Time: 10 minutes
Dry Brine Fourth dimension: 4 hours
Cook Time: 1.v – 2 hours
Smoker Temp: 225°F (107°C)
Meat Finish Temp: 130°F (54°C) (medium rare)
Recommended Forest: Pecan/Cherry-red Mix

Tomahawk steaks
Fibroid kosher common salt (for dry out brining)
Olive oil (helps the rub to stick to the meat better)
Jeff's Texas way rub

These are simply rib middle steaks cut on each side of the bone with the "handles" still attached. Information technology ends upward looking like a tomahawk and thus the name was born.

You won't likely see these in your local grocery store merely the butcher volition cutting them this manner for yous if you lot inquire.

As with whatsoever practiced beef steak, information technology'due south a great idea to dry out brine them before serving. I've talked about this on many occasions but it's worth repeating.

Dry brining introduces salt to the interior of the steak. Y'all sprinkle it on the top, it draws steak juices to the surface where it mixes with the salt to create a slurry. The salty liquid is then pulled into the steak and that'due south all there is to it!

To dry out brine, you simply lay the steaks flat down, sprinkle them with fibroid kosher common salt and place them in the fridge for an hour or two. The thicker the steak, the longer I like to go out them.

I don't normally measure out it just rather eyeball information technology however, professional chefs recommend ½ teaspoon of kosher salt per pound of meat. These tomahawks unremarkably weigh in at about 2 lbs each and then about i teaspoon of kosher salt should do it if you want to measure. Since nosotros'll practise both sides, you tin can exercise ½ teaspoon per side.

These are about 2.5 inches thick so I recommend 2 hours on each side for best results.

Place the meat onto a Bradley rack or cooling rack placed over a large pan to take hold of any liquid that might drip off and and so into the fridge for ii hours.

At the finish of ii hours, remove the meat from the fridge, flip it over and repeat the dry brining process on the opposite side then dorsum into the refrigerator for another 2 hours.

Please note, the steak will not exist salty and there is no need to rinse. It's enough common salt to really bring out the flavour but it won't be overly salty at all.

It's now ready to be seasoned and cooked.

My Texas way rub is a perfect combination of table salt and pepper with additional spices that compliment the beef and bring out the very all-time in it. Fortunately, it doesn't have a lot of salt so you can utilize it in moderation with the dry brining and however not oversalt the meat. Y'all'll run into what I hateful once you employ it.

Apply a little olive oil to the top and sides of the tomahawk steaks.

Sprinkle the Texas fashion rub onto the top of the steak and rub information technology in/spread information technology around with your hands. Pull some of information technology onto the sides of the steak too.

Flip the steaks over and do the same Texas style rub seasoning on the contrary side.

The steaks are now ready for the smoker.

Gear up the smoker for cooking at almost 225°F (107°C) with indirect heat. If your smoker has a water pan, fill up information technology with water.

I used a mix of pecan and cherry woods for smoke. Whatever good smoking wood will work fine.

Once the smoker is set, place the steaks directly on the smoker grate.

Allow the steaks smoke cook until they reach an internal meat temperature of 110°F (43°C), I highly recommend using a leave-in thermometer such as the "Smoke" past Thermoworks to monitor the temperature while the steaks cook. You can too just watch them very advisedly and use a Thermapen to check the temperature every 30 minutes or and so. In one case it gets close, you'll need to cheque it more oftentimes.

This should accept about one.5 hours at 225°F (107°C).

Before the steaks are finished cooking, burn down up the grill or even a charcoal chimney starter then you tin can reverse sear these once they accept reached the target temperature of 110°F (43°C).

Notation: You can too reverse sear these on both sides in the oven under the broiler if that is easier or the simply option you take bachelor. Be sure to identify the steaks on a pan to forbid grease from dripping onto the bottom of the oven.

One time again, monitor the temperature carefully using a exit-in thermometer such every bit the "Smoke" by Thermoworks or by using a quick reading digital thermometer such as the Thermapen.

Once the steaks are the color yous like and have reached your desired level of doneness (medium rare or less is best) remove them from the rut immediately.

I usually shoot for 130°F (54°C) based on my family'due south preference.

Sit the finished steaks on the cabinet elevation with foil tented over it for nigh 10 minutes to remainder. This allows the juices in the meat to redistribute throughout the unabridged steak.

Piece the meat into thin pieces that are about ¼ inch thick or the thickness of a pencil. (I somehow failed to get pictures of the glorious edge to border medium rare that was produced in the smoker.. it was so cute I had tears in my eyes!)

Well, don't just stand in that location.. permit the hungry oversupply dig in!

Smoked Tomahawk Steaks: Reverse Seared to Perfection

Smoked tomahawk steaks are a thick, flintstone-similar hunk of ribeye with the "handle" all the same attached and they sense of taste but as awesome as they look right out of the smoker!

Prep Time: 4 hours x minutes
Cook Fourth dimension: 2 hours
Full Time: 6 hours 10 minutes
Yield: 4 -6
Category: Entree
Cuisine: Hot Smoking

Tomahawk steaks
Coarse kosher table salt (((for dry brining)))
Olive oil (((helps the rub to stick to the meat better)))
Jeff's Texas mode rub

Sprinkle fibroid kosher salt onto the meridian side of the tomahawk steaks.
Set up the steaks on a cooling rack over a large pan in the fridge for two hours to allow the table salt melt and soak in.
Flip the steaks over and repeat the salt and refrigerator time for 2 hours on the opposite side.
Brush olive oil onto the tiptop and sides of the steak and flavor liberally with Jeff's Texas fashion rub. Repeat the oil and seasoning on the reverse side of the steaks and they are ready for the smoker.
Preheat the smoker to 225°F and in one case it's fix, place the steaks directly on the smoker grate.
Let the steaks cook for about 1.5 hours or until they achieve 100-110°F in the eye.
At this point, sear the steaks on a hot grill, over live coals or nether the broiler of your oven. The thought is to go a skillful browning on the outside of the steaks for season.
Let the steaks rest under tented foil for 10 minutes then piece ¼ inch thick and serve.

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Source: https://www.smoking-meat.com/smoked-tomahawk-steaks-reverse-seared-to-perfection