Got this big guy, 3.25lb, from Costco, rated prime and only $16.99/lb.
As always, I started with an overnight dry brine with 1.5 Tbs of Diamond kosher salt to get around 1% salinity.
Next day, removed from the fridge and seasoned with some garlic powder and course ground pepper.
Smoked with a mix of charcoal and cherry wood at 225F for around 1 hour 50 minutes to an internal temperature of 115F. In hindsight, for a cut this thick, I should have gone a full 2 hours and an internal temp of 120F. I then let rest, loosely covered with aluminum foil for 20-25 minutes while the charcoal chimney was doing its thing.m, to allow for the temperature extremes to mellow out (the center to continue rising in temp and the edges to lower in temp a bit). The sear was for a total of 4 minutes, flipping every 30 seconds.
Peak internal temperature was around 134F in the center and a bit more rare by the bone coming in at 126-128F.
by TopDogBBQ
14 Comments
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Nailed it, nice work
[removed]
Too rare.
That looks perfect, I make mine the same way and I cannot imagine a better process. That cross section is 10/10
Make me one. Please. With a side of potatoes, creamed spinach, and a tall Stein of the dark stuff. Then I can die happy.
Verdict? Looking amazing. Well done sir.
Looks excellent, I was so excited to find beef tenderloin at $16.99 a pound… I really need a Costco membership
Absolute textbook execution on a tomahawk. My mouth is watering just looking at it.
Op uses weird saturation or editing for god knows why which is why it looks rarer than it is
That’s a cowboy ribeye, not a tomahawk
That cherry wood smoke with the reverse sear combo is genuinely hard to beat on a cut this thick
Great job 👏
This is the way