Smoked Porterhouse Steak

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Porterhouse Steaks

about 20 oz each

2 Tbsp

Olive Oil

2 Tbsp

Beef Seasoning

I used Swine Life Prime Beef Rub

2 Tbsp

Steak Spice Rub

Used Killer Hogs Steak & Chop Rub

12 oz

Bacon , separated

1/2 cup bacon tallow needed

1/2 stick

Butter , melted

Cooking Instructions

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Step 1

Prepare drum smoker for indirect cooking at 275 degrees F (140 degrees C) using lump charcoal for fuel.

Step 2

Drizzle each side of the Porterhouse Steaks (2) with Olive Oil (2 Tbsp) to lightly coat and season with a layer of Beef Seasoning (2 Tbsp) followed by the Steak Spice Rub (2 Tbsp) . Allow the steaks to rest at room temperature for 20 minutes.

Step 3

Place the steaks on the smoker and insert a probe thermometer into the center of one steak to monitor the internal temperature. Smoke the steaks until the internal temperature reaches about 118 degrees F (45 degrees C) flipping halfway through for even cooking.

Step 4

Take 1/2 cup of Bacon Tallow (12 oz) and mix with Butter (1/2 stick) . Season with a dash or two of Prime Beef and Steak Rub. Rest in the refrigerator until ready to use.

Step 5

Remove the lid from the drum and baste each steak with the bacon drippings. Flip the steaks and continue cooking (with the lid off to sear the steaks) until the internal temperature reaches about 125-128 degrees F (50-55 degrees C).

Step 6

Remove the steaks from the grill, top each with a big dollop of the bacon tallow butter and rest for 7-10 minutes before serving.