• Whole scotch fillet (or steaks at least 30mm thick)
• Rum & Que Bull Dust Rub
• Rum & Que Umami Garlic or Truffle Butter
• Heat Beads Lump Charcoal
• Manuka Wood Chunks
Fill the Masterbuilt 560 Gravity Smoker hopper with charcoal and set the controller to 275°F temperature. Mix several manuka wood chunks in the hopper and charcoal for extra flavour.
Liberally rub the Scotch Fillet with Rum & Que Bull Dust Rub and leave to sweat for 30 minutes.
Place the Scotch Fillet in the Masterbuilt and insert the Masterbuilt Temperature Probe into the side of the fillet. Push the probe toward the centre of the steak, ensuring it is in meat and not a fat cavity; that way, you get an accurate reading of internal temp. Close the lid.
Smoke until the steak hits 110°F internal or 115-120°F for whole cuts (end up medium rare once done). Remove the meat and rest uncovered on a rack above a chopping board for 20 mins.
Ensure the grill grates are sear side up, andincrease the temperature of the Masterbuilt to 700°F for searing.
Once the fillet has rested for 20 minutes, sear hard for 2 minutes per side or until there is good caramelisation on both sides.
Place the seared steak onto a board and sprinkle with Rum & Que Umami Garlic or Truffle Butter. Slice and serve.