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Old 12-18-2006, 10:34 PM   #11
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I think smoking is the wrong way to cook this cut. I needs a good searing temp. If one wants to smoke, pick a cut that needs the low temperature that smoke requires. Smoking temps need, repeat Need to be less than 250 degrees and that is too high for the whole thing.

In short , the Porterhouse is not suited to slow smoking. Maybe somebody can tell us how to smoke quickly, It won't be me 'cause I don't know how.

If I were to try though I'dtry mesquite as I read some years ago that it was only good for fast grilling, I honestly do not know.
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Old 02-01-2007, 12:13 AM   #12
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did you end up smoking those porterhouses? i'm interested to know how it turned out. it seems counter to the ways i like smoked meats vs steaks done, but i'd love to know.
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Old 02-01-2007, 01:46 AM   #13
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You can smoke and still get a good sear two ways.
One is the smoke the roast whole and then cut the steaks.
The smoke won't take long (30 to 45 min) using oak or mesquite.
Sear the steaks and finish as you would normally.

The second would the be sear the steak and then move off direct heat and finish indirect to finish temp. Again use oak or mesquite (could use fruitwood but would need more time because of mild flavor).

Jim
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Old 02-02-2007, 03:55 PM   #14
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For porterhouse, I really like cherry. Another great possibility (my personal favorite) is a combination of hickory and pecan. The two seem to balance each other out very well.

As far as the smoke vs. grill question, you'll need to do both. It will be a bit mushy if you only use the smoker. Here's what I recommend:

1. Coat with olive oil and smoke for about 20 minutes.
2. Sprinkle with seasonings of choice. I prefer koshier salt and black pepper
3. Give it a good sear on the grill.
4. Move to the cooling rack, away from active burner. Let it go for several minutes.

When you're done, let it rest for 5 minutes. Should be GREAT!!!
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