Has anyone ever tried smoking/slow cooking a steak indirect. I was thinking about trying some thick (2") fatty steaks, like a ribeye at around 250 degrees with a plate setter until they are at temperature. I probably wouldn't sear them either, before or after. Just salt and pepper and whatever wood I decide to add, maybe mesquite or hickory. Would there be any benefit to this as far as the steak being more tender, or would this just be a waste of time?