I always wondered why we never smoked steaks slowly instead of grilling them quickly over a hot flame. So, when my in-laws were in town, I decided it was time for a good experiment. I visited my second favorite meat market (my favorite was closed) and bought five USDA Prime Ribeyes - the best I could find. I set up the smoker with hickory wood and no drip pan. The temp stabilized at around 350 degF when I put the steaks on the top grate, directly over the charcoals and wood but about 2 feet up. Flipped them over after about 10 mins, then again 10 mins after that. Remember that the heat is a long way away, so they weren't getting seared (as intended).
Then, after about 30 mins (which was probably 5-10 mins too long for me), I wrapped them in foil with a couple sprays of apple juice & worcestershire, put in a drip pan to cool the temps down, and put the steaks back on the grill for about an hour. The temps dropped to 230 and held for the rest of the cook.
When I took them off the grill, they were fork tender and hickory smoked. My only complaint was that they may have been a little TOO hickory smoked, which is why I think maybe I should have taken them off 10 mins sooner. I also think I should have used mesquite, but that is an experiment for next time.
All in all, they were the most tender steaks that my wife and I have ever had and I will definitely try that again! (Too bad the picture above does not really do them any justice!)
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