Last night I made a two pound chateaubriand:

Rubbed with Oakridge BBQ Carne Crosta rub and let it sit in the fridge for two days.

Cooked on the Blaz’n @ 225° until the IT was 127°

Pulled it off and let it rest while I got two chimneys of charcoal going. Seared directly on the coals for 30 seconds on each side. The steak had an incredible crust, a lightly smoked flavor and the rub really came through.

Everyone left happy.

I'm truly happy for you. Unfortunately, I have a sizable collection of rubs and seasoning that weren't what was hoping for. I'm thinking of trying  Oakridge BBQ Carne Crosta in hopes that it will be "it". 

Nice!   Where are ther pics? 

The food was eaten before I got a chance!

That is what happens to delicious food!

Here's my attempt at a whole tenderloin. That's chopped parsley and tarragon with salt and pepper. Smoked until internal temp was around 115; then seared until internal temp reached 145. My favorite dish of all time.

You cant tease like that, you need a picture of a cross section next time!

Here ya go!