For the best results, smoke for around 20m at 180-200. While it is smoking, have a cast iron pan getting nice and hot on your stove. After 20m, take the steaks off and sear on the cast iron for around 3m per side. Have your grill heating up to 400 while you sear. After you have the crust the way you want, transfer back to the grill to finish until you hit 135 internal. Let it rest and enjoy.
I like to use a combination of Johnny's Seasoning Salt and Montreal seasoning pre-cook. I add a little fleur del sel salt once it's done.
IMBAS Certified MOINK baller
Fast Eddy Pellet Cooker
Hasty-Bake Legacy Charcoal Grill