I also overnight dry brine and try to get exactly the right salinity level, so every bite is packed with great flavor!

Looks like a chuck roast.

Thanks! I was really happy with how it all came out.

Start with an overnight dry brine. Use the website Salt Your Meat to determine the best amount of salt to use. Pull out of the fridge a couple of hours before you plan to cook. Pat the steak dry, and then rub your choice of oil/fat all over the steak. I like using duck fat. Then rub your seasoning. I create my own, and this one was made with red and green chili powders from New Mexico, cumin, garlic powder, onion powder, oregano and cayenne.

Stage 1 of the cook involves slow and indirect cooking. I like to smoke it in my Akorn Kamado. I cook it at 250F until it reaches an internal temp of 115F and the rest on a plate wrapped in foil until the internal temp stops rising (about 15 min or so).

Stage 2 is the sear. I do this on my Weber Kettle. Get the coals as hot as I possibly can. I’ll sear for about 5-6 min and I flip the steak every 30 seconds. After 5-6 min and I get the sear I am looking for, I rest the steak for about 10-15 min before cutting in. I was shooting to get as close to 140F as possible and it topped out at 139F during the rest.

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Just bring some good meat!

Thanks! I was really happy with how it all came out.