How To Smoke Steak (Easy Recipe) (2024)

FAQs

What is the best way to smoke a steak? ›

Preheat a smoker to 250f. Cover the steak thoroughly with Hardcore Carnivore Black seasoning, then place it into the smoker. Smoke the steak until it reaches an internal temperature of 125f, about 90 minutes. The time is approximate, and will depend on many factors, so it's important to monitor the temperature.

Our top choices are brisket, pork shoulder (for pulled pork), pork chops, and ribs. You can also give our St. Louis Ribs a try in your new smoker. Beef brisket, pork shoulder, and ribs are three cuts that offer sufficient fat to keep them juicy and tender when done.

Smoke your cut of choice at 225 degrees F for about 45 mins to 1 hour, or until it's almost at your desired doneness. 2. Remove steak from the grill and increase the temperature to High. 3.

Keep the temperature low

Essentially, the heat forces the moisture inside the meat to evaporate, leaving it dry. To get the most tender results for your steak, you need to maintain a low and constant temperature in your smoker. Usually, for most meats, this can be anywhere from 220 °F (104 °C) to 250 °F (121 °C).

Do you flip steaks while smoking? Learning how to cook steak in a smoker properly can help you get a tasty result. One of the most important things to remember when cooking steak in a smoker is that steaks do not need to be flipped. The smoke and heat get to all sides of the meat evenly, so no flipping is necessary.

Turkey. Though mostly eaten at Thanksgiving, turkey is one of the easiest and quickest meats to smoke. It's a quick-fix recipe that requires about two hours to prepare and smoke.

Place a hot plate, a metal pie pan filled with wood chips, and a small grill grate in a terracotta pot. Place another, inverted pot on top for a makeshift hot smoker. Set a hot plate, a pie pan with wood chips, and a large grill plate into a galvanized steel trash can to assemble a quick cold smoker.

If you're new to smoking, pulled pork is an ideal way to get started. In fact, the hardest part is making sure you buy the right cut.

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.

What is the best steak to smoke? ›

Start with a low-&-slow cooking process at 225°F to infuse smoke into the meat. From there, crank the heat up to High to finish off the steak with a blazing hot sear, locking in that natural wood fire taste.

So the advantage to wrapping (especially these bigger cuts of meat) is to reduce moisture loss. Wrapping will help you have a constantly moist and tender product. If you don't wrap you will run a bigger risk of losing all the moisture to the heat of the smoke.

Pre-heat your smoker to 180°F, place the steaks directly on the smokers rack and smoke without flipping for 20 minutes. Smoking too long at low temps will dry out the steak and make it tough, 20 minutes will impart a nice smoky flavor and won't dry it out.

Steak will smoke a lot, especially if the fat content is high. Try lowering the temperature, use a thermometer and continue on your quest for the "perfect" steak. Unless the meat is extremely fatty itself (a hamburger) I would recommend always cooking with some oil or fat.

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 the meat before searing will allow you to combine the smoke-infused flavor inside and the caramel taste on the crust. It also evenly cooks the meat and leads to more consistent doneness throughout the cut.