I've done them on my FEC100 pellet grill several times, but I always finish them on my BGE. Smoke on the pellet until the internal is 106-108* then move to the BGE that is 600+* until the internal is no higher that 116 - 118*. Remove and rest uncovered for at least 20 - 30 minutes before slicing. We are a family of rare, medium rare eaters so I usually slice when it hits 130*. As far as seasoning goes I just use equal parts of kosher salt, course ground black pepper and garlic powder. I use Tarry's (atvalaska) au jus as I've never had better.

Mike

Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.