Smoked King Cut T-Bone
How to smoke a 48 oz. King Cut T-Bone
Servings: 12 servings
Ingredients
- 1 48 oz. King Cut T-Bone Steak
- 3 tablespoons Omaha Steaks Salt and Pepper Seasoning
Instructions
- Thaw your 48 oz. King Cut T-Bone in the refrigerator for 48 to 72 hours.
- 18 to 24 hours in advance of your smoking session, dry brine the T-bone by rubbing it down with 3 tablespoons of the seasoning of your choice. We recommend using OmahaSteaks Salt and Pepper Seasoning.
- Arrange hot coals evenly on the bottom of your smoker grate. Add wood chunks to the coals and allow the smoke to start for 10 minutes. Next, place a drip pan with water under the rack. Then, place the cooking grate over the coals and place the T-bone on the cooking grate, centered over the drip pan or empty space.Cover the smoker with the lid. Adjust your air vents so the smoker maintains a temperature of 250°F.
- For a medium rare 48 oz. T-bone, the smoking process should take 1 hour to 1 hour and 15 minutes depending on your smoker temperature maintenance. Verify temperature using your kitchen thermometer. You can finish the exterior of the steak over direct heat for 1 to 2 minutes per side for a delicious crust. Allow the steak to rest for 15 minutes after cooking before carving and serving.