Salted overnight with hickory smoked sea salt/kosher salt combo and freshly crushed black pepper. Smoke for about an hour at 225 to about 118. Rest 30 min minimum. Sear on the blackstone for a nice crust, bringing internal to about 125. Rest 5 min minimum. Internal will be between 125-130ish (rare-medium rare). Slice and serve.
Homemade French bread with whipped garlic butter, toasted in the oven.
Dining and Cooking