{"id":3234,"date":"2021-08-28T16:41:45","date_gmt":"2021-08-28T08:41:45","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=3234"},"modified":"2023-04-11T05:41:18","modified_gmt":"2023-04-10T21:41:18","slug":"how-to-smoke-a-tomahawk-in-a-smoker","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-to-smoke-a-tomahawk-in-a-smoker\/","title":{"rendered":"How to Smoke a Tomahawk in a Smoker"},"content":{"rendered":"
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If you\u2019re lucky enough to get your hands on this prime 36 ounce ribeye, then don\u2019t be afraid to cook it low n\u2019 slow in your smoker. A cut of meat this good doesn\u2019t come around very often, so I wanted to find out from the experts how they smoke a cowboy steak. Smoking tomahawk steaks isn\u2019t complicated, and I\u2019ll show you a couple of different ways you can do it.<\/p>\n\n\n\n
The best way to smoke a tomahawk is to set the temperature of your smoker between 225\u00b0F and 275\u00b0F and cook the steak until the internal temperature reaches 130\u00b0F. For wood, hickory or pecan blend well with beef but you can mix-and-match any of your favorite smoking woods. Dry brine the tomahawk with kosher salt 4-hours prior to smoking and apply a generous amount of Texas-style rub. Use melted butter as a binder to help the rub stick, and baste the meat every 15 minutes with melted butter during the cook. It should take about 1-hour to cook at 175\u00b0F, and longer if you are cooking at a lower temperature.<\/strong><\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n The tomahawk steak is a cut of beef that is known for its long, exposed bone, which resembles the handle of a tomahawk axe. The cut is taken from the rib primal of the cow and includes the ribeye muscle and a section of the rib bone, which gives it its distinctive appearance. The tomahawk steak is considered a premium cut of meat, known for its rich, beefy flavor and tender texture.<\/p>\n\n\n\n The history of the tomahawk steak is not well-documented. The cut was likely popularized in the United States in the late 20th century, as it is not mentioned in any significant historical records. However, it is believed that the steak is derived from the traditional “bone-in ribeye” or “cowboy” cut, which has been around for decades.<\/p>\n\n\n\n The tomahawk steak gained more attention and popularity in the late 2000s, especially in the United States, as a unique, visually appealing and flavorful cut of meat that appeals to both home cooks and professional chefs. It’s known for being well marbled and flavorful, also perfect for grilling, broiling, and even smoking.<\/p>\n\n\n\n It is more expensive than the traditional bone-in ribeye due to the additional labor and the high demand for it. It’s a luxury cut that is often served at high-end steakhouses and restaurants, and it has become a popular option for special occasions and celebrations.<\/p>\n\n\n\n <\/p>\n\n\n\n A tomahawk steak is cut from the rib primal of the beef and it is essentially a bone-in ribeye. The cut includes the ribeye muscle and a section of the rib bone that is frenched, or cleaned of meat and fat, leaving a long bone which gives it the distinctive handle-like appearance.<\/p>\n\n\n\n As for the portion size, it depends on the size of the tomahawk steak, but generally one tomahawk steak can feed 2-3 people if the steak is on the smaller side or one person if the steak is large and thick. Tomahawk steaks are quite large and substantial, they usually weigh between 24 oz to 48 oz (680g to 1360g) which makes them ideal for sharing among a group or for a special occasion.<\/p>\n\n\n\n However, it’s also important to consider the appetite of the people you are serving, as some individuals may prefer a larger portion than others. So it’s always good to have a plan for leftovers, or to have additional side dishes available to supplement the meal.<\/p>\n\n\n\n <\/p>\n\n\n\nPrepare the Tomahawk <\/h2>\n\n\n\n
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How To Smoke a Tomahawk – Step-By-Step<\/h2>\n\n\n\n
Step<\/th> Action<\/th><\/tr><\/thead> 1<\/td> Dry brine the steak with kosher salt and let it sit in the fridge for a few hours.<\/td><\/tr> 2<\/td> Apply a generous amount of Texas rub to the tomahawk.<\/td><\/tr> 3<\/td> Fire up your smoker and stabilize the temperature of your smoker to 225 Fahrenheit.<\/td><\/tr> 4<\/td> Throw on a few chunks of hickory, pecan or your favorite smoking wood.<\/td><\/tr> 5<\/td> Place a drip pan with some water below the cooking grates to catch any dripping from the meat.<\/td><\/tr> 6<\/td> Once the temperature reaches at least 225 degrees, lay your tomahawk on the grill.<\/td><\/tr> 7<\/td> Insert a leave-in meat thermometer probe into the steak to track the internal temperature.<\/td><\/tr> 8<\/td> Let the tomahawk absorb the smoke for about 25 to 30-minutes before turning the meat.<\/td><\/tr> 9<\/td> Start regularly basting both sides of the tomahawk with melted butter once the steak has been on the grill for about 45-minutes.<\/td><\/tr> 10<\/td> Cook until the internal temperature reaches around 130\u00b0F. If you prefer your steaks well done, leave it in a while longer.<\/td><\/tr> 11<\/td> Rest the tomahawk for about 20 minutes to reabsorb all its natural juices.<\/td><\/tr> 12<\/td> Slice and serve.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n About the Tomahawk<\/h2>\n\n\n\n
What Cut is Tomahawk?<\/h2>\n\n\n\n