Mark Jacobs Posted November 25 Report Share Posted November 25 (edited) I started by dry brining the four steaks that I cut from a Picahna that I bought from Costco on Friday. My cook used a half basket of charcoal, cranked the heat up to about 400 and started the cook on the indirect side until it reached an internal temperature of about 110-115 degrees. Then I moved them over to the hot side and finished cooking to get a nice sear and render the fat cap. Target eating temperature was about 130 for a nice medium rare. Edited November 26 by Mark Jacobs Fix tense on post. 7 Quote Link to comment Share on other sites More sharing options...
5698k Posted November 25 Report Share Posted November 25 I gotta try that..Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
C6Bill Posted November 27 Report Share Posted November 27 Looks delicious !!!!! Quote Link to comment Share on other sites More sharing options...
