How to Hang Steak in a Drum Smoker (Cowboy & Tomahawk Reverse Sear)
Alright kids… we’re about to do something a little wild—hanging steak in a drum smoker. That’s right. Not grilling. Not pan-searing. We’re hanging these beauties and letting smoke, gravity, and fire do their thing.
We’ve got a cowboy steak and a tomahawk (well… former tomahawk—Poppa’s got opinions), seasoned up with Double Secret, hung in the BPS Drum, then finished with a blazing hot sear.
This is reverse sear meets old-school hanging cook—and the result is insane flavor, even cooking, and a steak that’ll make your neighbors “accidentally” show up at dinner time.
Why This Recipe Rocks
Hanging steak gives you even heat from all sides, better smoke penetration, and a unique texture you just can’t get from a grate alone. Pair that with a hot sear at the end? You’ve got steakhouse quality with backyard swagger.
What You’ll Need
Main Ingredients
- 1–2 thick-cut ribeye steaks (cowboy or tomahawk)
- Big Poppa’s Double Secret Seasoning
Tools & Gear
- BPS Drum Smoker with hanging system
- Meat hooks
- Drill or hook punch (for hanging)
- Thermometer (Thermapen recommended)
Step-by-Step: Hang, Smoke, Sear
1) Prep the Steak
Trim excess fat and (optional) shorten the tomahawk bone for easier handling. Drill or pierce a hole near the top of the steak for the hook.
2) Season Generously
Coat all sides with Double Secret Seasoning. Let it rest until the surface becomes shiny—that’s the salt pulling moisture and creating the perfect base.
3) Hang in the Drum
Set your drum smoker to 250°F. Hang steaks using hooks, making sure they’re centered and not touching anything.
4) Smoke to Temp
Cook until internal temperature reaches 120–125°F. This usually takes about 30–40 minutes depending on thickness.
5) Rest Before Sear
Remove steaks and let them rest for about 10 minutes while you prepare a high-heat sear zone.
6) Sear Over High Heat
Sear steaks over direct high heat, flipping every 20–30 seconds to build an even crust without burning.
7) Final Rest & Slice
Rest briefly, then slice against the grain. Don’t forget to save those juices—liquid gold.
Serving Ideas
- Serve with horseradish mashed potatoes
- Pair with a simple salad
- Finish with a light sprinkle of seasoning or flaky salt
Shop Rubs & Sauces
FAQ
Why hang steak instead of grill it?
Hanging allows heat and smoke to circulate evenly, giving you a more consistent cook and deeper flavor.
What temp should I pull the steak before searing?
Pull around 120–125°F, then sear to finish.
How hot should the sear be?
As hot as possible—high heat creates the crust without overcooking the inside.
Do I need a drum smoker?
This method works best in a drum with hooks, but you can adapt it to vertical smokers with hanging systems.
What cut works best?
Thick ribeyes, cowboy steaks, and tomahawks are ideal for hanging.
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