Smoked Porterhouse Steak with Bacon Tallow Butter

By HowToBBQRight · 150 min

Ingredients

Instructions

1. Set up a drum smoker for indirect cooking at 275°F, using lump charcoal.
2. Lightly coat both sides of each steak with olive oil, then season with the beef rub followed by the steak rub. Let the steaks rest at room temperature for 20 minutes.
3. Place the steaks on the smoker and insert a probe into the centre of one steak.
4. Smoke the steaks, flipping them halfway through, until the internal temperature reaches about 118°F.
5. Mix half of the bacon tallow and drippings with 1/2 stick of melted butter, season with a dash or two of each rub, and refrigerate until needed.
6. Remove the drum lid, baste each steak with the bacon drippings, flip them, and keep cooking with the lid off until the internal temperature reaches 125-128°F.
7. Remove the steaks, top each with a large dollop of the bacon tallow butter, and rest for 7-10 minutes before serving.

Summarized from HowToBBQRight's video. Watch it for the details.

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