johnnyB
Member
Picked up a 2 1/2 tomahawk ribeye from Pete’s Market- dry rubbed with Kosmos Texas Beef and let sit in refrigerator overnight- smoked on Traeger with lumberjack oak / mesquite and hickory and same in smoke tube for 2 hours at 180. Internal temp was around 110. Pulled off traeger and finished on Weber kettle using hardwood charcoal and post oak - sprayed with duck fat before sear. Definitely do this again!
