Rubs are important!

[Mr. Zoom]

Kinda curious about something. The other night I smoked a beautiful little 1.5 inch thick NY Steak. Smoker hit temperature and I plopped her and let it do its thing. Small problem, beer might have had something to do with it, but I forgot to add a rub.

I figured no biggie cause it’s all about the smoke, right? Wrong! It wasn’t even close to being palatable.

The question: anyone else ever smoke meat without seasoning and regretted it or like, that’s the only way I’ll eat it?

 

[Cowboy1955]

I always season the night before

 

[Mr. Zoom]

I always season the night before

I typically do to when there’s no time restraints. Ever try smoking and eating smoked beef without seasoning?

 

[Cowboy1955]

I typically do to when there’s no time restraints. Ever try smoking and eating smoked beef without seasoning?

Usually with steaks

 

[Mr. Zoom]

Usually with steaks

Interesting.

 

[Smokeyholler]

Steaks and burgers usually only get some Montreal Steak Seasoning on them.

 

[bobissmokin]

I love all the rubs and seasonings! Cannot recall ever intentionally putting naked meat on smoker. To each his own!

 

[mixed up]

in a rub or seasoning to much is not always the best .
I really dont like to put a lot of rub on my smoke meat I dont like to overwhelm the smoke flavor of the meat same gos with garlic to much is bad but is all preference in the pallet

 

[Redoctapus]

Kinda curious about something. The other night I smoked a beautiful little 1.5 inch thick NY Steak. Smoker hit temperature and I plopped her and let it do its thing. Small problem, beer might have had something to do with it, but I forgot to add a rub.

I figured no biggie cause it’s all about the smoke, right? Wrong! It wasn’t even close to being palatable.

The question: anyone else ever smoke meat without seasoning and regretted it or like, that’s the only way I’ll eat it?

What temp was your smoker running at?
What internal temp did the Strip Steak finish at?

 

[Mr. Zoom]

What temp was your smoker running at?
What internal temp did the Strip Steak finish at?

22f internal 135f. It was definitely Smokey but just tasted wrong without some of the other flavor enhancements rubs provide.

 

[hollrusl]

I’ve always use SP at a minimum. I can see no salt resulting in a suboptimal taste.

 

[Redoctapus]

22f internal 135f. It was definitely Smokey but just tasted wrong without some of the other flavor enhancements rubs provide.

I like running Montreal Seaoning through my spice grinder. A couple pulses so it's finer. This works well on items that are not long cooks, like hamburgers and steaks.

 

[Elfcane]

Gentlemen, always rub your meat...