Smoked then seared.
Rub on one, salt, pepper, garlic on the other.
Smoked for a couple hours for an internal temperature of 145.
If you want a little more rare, go to 135-140.
Put on a hot grill for a couple minutes on each side to sear them.
Wrapped in foil and let rest for 20-30 minutes.
Come out like a big juicy steak.
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