Thanks Steve.

Amen to that!!!

Warren
Those are both very nice! The 3 prong fork us unique I believe for sure.
Outstanding.
Walker

Thanks Walker. They are unique for sure.

This one started out as 20lbs, I probably carved 5-7 pounds of fat cap off of it.

On the smoker:


Smoker setup, grill on standby:


Final Product:


I had already served up before taking the last pic, almost forgot to take it.

Wow, that looks,great !! What rub did you use? Ever tried a coffee rub? Thanks for posting.

Pap

Rub:
2 tablespoons ground black pepper
2 tablespoons fresh rosemary leaves, chopped right before mixing
2 teaspoons dried oregano ("Italian seasoning" based on thyme and oregano also acceptable)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (not Hungarian paprika)
1/2 teaspoon chipotle powder

I had to double this recipe for this big hunk of meat.

A modified version of this one: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust-recipe

As for coffee rub, no I have not tried it.

You see our "coffee station" off to the side because that's where I had counter room to slice the meat.

COFFEE RUB

INGREDIENTS
• 2 tablespoons ancho chile powder
• 2 tablespoons finely ground coffee
• 5 teaspoons dark brown sugar
• 1 tablespoon hot smoked paprika
• 1½ teaspoons dried oregano
• 1½ teaspoons ground black pepper
• 1½ teaspoons ground coriander
• 1½ teaspoons mustard powder
• ¾ teaspoon finely ground red pepper flakes
• 1 teaspoon ground ginger
• 1 tablespoon kosher salt, plus more
• 2 16-ounce ribeye or boneless New York strip steaks (about 1 inch thick)
• 1 stick unsalted butter
• 2 tablespoons vegetable oil
RECIPE PREPARATION
• Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chili flakes, ginger, and 1 Tbsp. salt in a small bowl.
• Rub oil on steaks
• Season steaks with rub
• Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
• Melt ½ stick of butter for each steak in a medium hot cast iron skillet. Cook 3 minutes per side, then turn for another 3 minutes. Turn once or twice more basting with butter until internal temp reaches 120, remove and wrap in foil for 10 minutes or until the 2nd steak is done. Use 2 skillets if necessary.

Have one store bought not as complex but works for grilling steaks. I suggest hickory or mesquite. The one I have is espresso, pretty rich flavor. Experiment, really how bad could you do with all that flavor.
I think it's more important that you cook it properly.