Prepare drum smoker for indirect cooking at 275 degrees F (140 degrees C) using lump charcoal for fuel.
Drizzle each side of the
Porterhouse Steaks (2)
Olive Oil (2 Tbsp)
to lightly coat and season with a layer of
Beef Seasoning (2 Tbsp)
followed by the
Killer Hogs Steak & Chop Rub (2 Tbsp)
. Allow the steaks to rest at room temperature for 20 minutes.
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.
Take 1/2 cup of
Wright® Brand Smoked Bacon (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.
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).
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.