A smoked beef brisket on a cutting board
The Biggest Mistake You're Making With Smoked Steak
Impatience disrupts the steady environment that smoking a steak requires. Every time you open that smoker, you're letting out heat and smoke — the two essential components.
To overcome this mistake, trust your smoker and your setup. Additionally, use a wired probe thermometer with an external display to monitor the steak's internal temperature.
After smoking, it's crucial to let your steak rest. This will allow the juices, which have moved to the edges during cooking, to redistribute for more flavor and juiciness.
The resting period can be as short as 10 minutes or take as long as 30 minutes depending on the cut and size of the meat.
To rest a steak properly, transfer it to a warm plate or cutting board and loosely cover it with foil to retain warmth without trapping too much steam.