Tomahawk Steak Smoked and Reverse Seared on a Pit Boss Pellet Smoker

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Tomahawk Ribeyes Smoked and Reverse Seared to perfection! Pair these with my smoked mashed potatoes and bacon wrapped Brussels sprouts and you've got yourself one hell of a meal!! • ***Note: this steak was not served on a paper plate. The paper plate was only used as a reference to show how extremely large the steak was. • Smoke provided by Pit Boss Whiskey Barrel Blend Pellets. • Preparing these tomahawks takes time, so plan accordingly. • Rub with coarse salt and let rest until they reach room temperature. • When close to room temperature, baste with avocado oil and apply your favorite steak seasonings. My choice was the Spiceology Prime Rib Rub • Place in your smoker preheated to 225F • Keep an eye on the internal temperature and remove from the smoker when it reaches 10F-15F from your final internal temp. • Let the steaks rest for 20 minutes • Baste with steak butter (see video for recipe) and return to the smoker to sear. • Set the smoker to 400F and sear to your desired final temperature. • • Smoker mashed potatoes: • This is something that I decided to do on the fly. • Cut potatoes in half (long way) • Baste the cut surface with avocado oil • Place in the smoker until tender • Chop, mash, and mix until you reach desired texture. Adding butter and milk as needed • • Smoked Bacon Wrapped Brussels Sprouts: • Trim and wash Brussels spouts • Cut bacon strips into 1/3 • Lightly coat the bacon in brown sugar • wrap the sprouts with bacon and use a toothpick to keep the bacon in place. • Place directly on the rack in the smoker until roasted nicely • • Thanks again for watching! Be sure to show your support by liking this video and subscribing to my channel! • • Never miss a video again! • https://smokehousefixins.shortcm.li/s... • #pitbossnation #pelletsmoker #tomahawkribeye #tomahawksteak

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