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Boston Butt one night, Filet the next.
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gastonegghead
Posts: 4
A newbie here!! So take it easy on me.
I would like to know if I smoke a boston butt with hickory chips one night and sear a filet the next, am I going to get a smoky flavor on my steak? Is it best to change the charcoal to help prevent this?
XL Egg.....Large Egg.....Every accessory stored in Gladiator Garageworks cabinets. OH, Im a Egg Dealer!
Comments
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You won't get much smoke on the steak just because of the shorter cooking time. Remember that smoke flavour does not penetrate the meat above 140* (untrue I was just kidding in the last bit)
Steve
Caledon, ON
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It seems like I only have a residual smoke flavor problem if I do around 10 low and slow and then do a steak or spatchcock chicken. I dont think you will have any problems especialy if you get your egg up to lava temp before you sear your steak. You are going to sear it. Right??????????Be careful, man! I've got a beverage here.
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OP clearly states he is going to sear his steak.
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I dont read so good.Be careful, man! I've got a beverage here.
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