How to Make the Best Steak Possible in Your Electric Smoker?

Smoking meat gives it a flavorful, rich taste that just cannot be replicated. As all experts in the field know, a smoked steak can either be succulent, tender and juicy or it can be tough and dry. It all depends on your smoking methods. Though smoking a steak takes much longer than just tossing it onto the grill, it’s well worth the time and effort. Smoking steak gives it that rich woodsy flavor that just cannot be achieved by grilling it. A well-smoked, juicy steak is sure to be a big hit at your next barbecue backyard party.

The best bet when it comes to smoking steak is to go with the low and slow method. Keep the temperature of the smoker on the lower side and allow it to take its time in cooking the meat. A smoker needs time in order to cook the meat thoroughly, both inside and out. Also, don’t forget to marinate your steak overnight. This is one overlooked fact that makes your steak taste so much better. Take your steak out of the marinade and allow it to return to room temperature before you begin to fire up the smoker. It is important to make sure the meat reaches the cooked temperature. You can even be flexible with the temperature if you want a bloody or well-cooked meat.

The most important factor when it comes to smoking steak is the kind of meat you buy. This can make or break your whole smoking experience. Make sure to opt for the juiciest, boneless steak available, preferably a rib-eye. For best results and enhanced taste, find a cut of meat that is bright red and around one inch thick. It is all the better if the meat has veins of fat running through it called marbling. The marbling is what gives steak its signature juiciness.
Now it is time to finally smoke your steak. Don’t be intimidated if you’re a beginner to using electric smokers. In some ways, an electric smoker makes it much easier to smoke steak. You do not need to keep a constant watch on the temperature and smoke but do make sure you keep the temperature consistent. As for the wood chips, hickory, mesquite, maple, and apple are probably the best complements to steak. They add to the taste of the steak without overwhelming its own smoky, rich flavor.


The ideal temperature to smoke steak is around 220 to 300 degrees Fahrenheit. You can keep the temperature a little higher or lower depending on how much time you can devote to the process. It would be best to give it at least one and a half or two hours to cook. Make sure you do not remove the steak or let the smoke escape before it reaches an internal temperature of 145 degrees Fahrenheit.

By keeping in mind the above tips while smoking your steak, your rib-eye is sure to wow your guests at your next backyard barbecue bash. So, fire up the smoker and put on your apron, it’s steak time!

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