SMOKED TOMAHAWK | ALL AMERICAN COOKING #shorts #smokedmeat #spoileddog

You’ve seen me cook a tomahawk over an open fire because the flavor that cooking with wood gives to this gorgeous cut of meat is amazing!

But now I take it up a notch and cook it low and slow with the offset smoker, keeping my smoker temp between 225F and 250F the entire time.

But first, I dry brined it in the fridge for 24 hours. The deep red color this glorious hunk of beef had after the dry brining was intense!!!

Wrapping the bone in foil to preserve it so Obi can enjoy it later, I seasoned it simple with freshly ground tricolored pepper and garlic powder. Adding a pat of butter during the smoking process made it that much better…

Then another pat of butter before hitting it with my flame thrower helped richen the flavor and gave it an amazing crust!

Perfect medium rare. Thin slices against the grain and it practically melted in my mouth!

And you know Obi had to get a slice before it was all gone…

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#steak #tomahawk #offsetsmoker #spoileddog #allamericancooking