Ingredients
Scale
- 4 beef filet steaks (approx. 2 inches thick)
- 2 Tablespoons beef rub (salt, pepper, garlic powder blend)
- 2 Tablespoons sweet barbecue rub
- 2 Tablespoons smoked charcoal/dark spice rub
- 0.5 cup barbecue sauce
- 0.25 cup dark brown sugar
- 0.25 cup salted butter
Instructions
- Preheat your smoker to 225 degrees F.
- Trim excess fat and silverskin from the steaks and cut them into uniform 1.5-inch cubes.
- Combine the beef rub and sweet rub; pour the charcoal rub onto a separate plate.
- Dip the top and bottom of each steak cube into the charcoal rub.
- Roll the sides of each cube into the beef/sweet rub blend.
- Place cubes on a wire rack and smoke for 1 hour, or until the internal temperature reaches 120 degrees F.
- Transfer the bites into a cast iron skillet.
- Drizzle with barbecue sauce and top with brown sugar and pats of butter.
- Return to the smoker and cook until the internal temperature reaches 130 degrees F and the glaze is sticky.
Notes
- Ensure all cubes are as uniform as possible for consistent cooking.
- Keep the smoker temperature stable to prevent overcooking the smaller cuts of meat.
- Prep Time: 20
- Cook Time: 75
- Category: Beef
- Method: Smoking
- Cuisine: American