How To Do It
A hanging tomahawk in the Hero Smoker and grill is possibly my favourite way to Braai/smoke a tomahawk. This amazing cut of meat hangs directly over open coals with the juices infusing that extra smoky flavour as it cooks low and slow.
Half full your charcoal bin, light it and wait till the ambient temp hits 160°.
Making use of a hand drill, drill 2 holes on the frenched bone of the tomahawk, one at the end and one near the edge of the meat.
Score the fat side of the steak to ensure your steak doesn’t “curl” during the smoke.
Now butcher twine your steak to ensure it retains its shape and to prevent the meat from potentially separating off the bone.
Dry rub with your favourite spice and hang it inside your smoker.
At 52° internal temperature, remove the steak, rest for at least 8minutes, cut the steak off the bone and then into slithers.
For the Chimichurri Butter sauce mix in the 3 tbsp of chimichurri sauce into melted unsalted butter, drizzle over the sliced steak and enjoy.