While shopping Saturday at a local grocery store with a meat department that carries choice cut (a pretty good cut of choice), I saw a 2 lb. Porterhouse in their specialty section discounted $3.50/lb. It looked great, so I threw two of them into the cart and took them home with great anticipation.
Threw one into the freezer for another time and placed the other in the fridge overnight. Yesterday, early in the afternoon I put on some Texas Steak Rub I had laying around, and let it set in the fridge for about 4 hrs. Took it out and placed it on the counter for 30 minutes while the smoker came up to temp a bit.
Set the smoker at 235*, 3-4 oz of hickory (didn't weigh), Maverick probe, and walked away. When the meat temp hit 122*, I took it out of the smoker and threw it under the broiler for a couple minutes a side. The grill was covered, and I didn't want to fool with it.
What a nice touch and flavor it added to the steak. It turned out medium rare and was moist and tasty. Hmmmm. Hmmmm.
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