Smoke low, sear hot — the method for perfect steaks and roasts.
You smoke the meat low (225F) until just below your target temp, then sear it hot at the end. The slow phase cooks it evenly edge-to-edge; the sear builds the crust.
Smoke a thick steak or tri-tip to about 10-15F below target (e.g. 120F for medium-rare), rest briefly, then sear over high heat 60-90 seconds per side.
As an Amazon Associate we earn from qualifying purchases.