Let it sit while you get the smoker for 225. Apple and peach wood.
Water pan with water and vegetable broth. Smoked until internal temperature of 135.
Heated cast iron skillet with butter and rosemary sprinkled in it. Sear the smoked meat,
a few minutes on each side, Take out and wrap, let it rest 15-20 minutes.
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.