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SLOW SMOKED PORTERHOUSE STEAKS
Who doesn’t love a nice, thick, juicy steak? This is great if you’re just getting into using your smoker, but need a basic recipe to build up from. Feel free to add in your favorite rub or marinade to this recipe. Or just eat it as is for a simple, but savory steak.
Estimated Smoke Time:
Try these wood chips:
Charcoal, Soaked Wood Chips
- 2 whole porterhouse steaks, at least 1 1/2 inches thick (30 to 40 ounces each)
- Kosher salt
- freshly ground black pepper
1 On each steak, season them on both sides with salt and pepper.
2 Place the steaks on a cutting board, and insert metal skewers, at least 3 or 4 so the steaks are secure. Afterwards turn the steaks to the side so the skewers are holding them upright.
3 Place steaks in the smoker. The internal temperatures of the steaks should be 120 degrees, and then they’re ready to eat.
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