Mark Jacobs Posted Monday at 11:42 PM Report Share Posted Monday at 11:42 PM (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 Tuesday at 12:24 AM by Mark Jacobs Fix tense on post. 6 Quote Link to comment Share on other sites More sharing options...
5698k Posted Monday at 11:59 PM Report Share Posted Monday at 11:59 PM I gotta try that..Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
C6Bill Posted Wednesday at 01:00 AM Report Share Posted Wednesday at 01:00 AM Looks delicious !!!!! Quote Link to comment Share on other sites More sharing options...
