Pit Master Paul
Do not be intimidated to cook a tomahawk ribeye steak. I do recommend using the reverse sear method when cooking a steak of this size. I also recommend having a reliable meat prob to track your internal temp.
The meat probe I used was made by Meater Made. I tied this steak with butchers twine so it kept its shape during the cook.
Trim Excess Fat off the Steak and French the bone
Season both sides of your steak with Ma Deuce Steak Seasoning (I Recommend using This Coarse rub first so adheres to the steak better)
Season both sides of your steak with Gunpowder Steak & Brisket Seasoning
Let the Steak sweat for about 10-20 minutes
Set your smoker to 225-250° (I used Oak Pellets)
Once your smoker is up to temp, throw the steak on and insert your meat probe in center of the steak
Smoke your steak until you reach an internal temp if 118-120°
Sear off your steak on a hot grill or directly over hot coals
Once you develop a nice crust on both sides, keep flipping until you reach an internal temp of 133-134°
Once you hit your internal temp, remove the steak and let it rest for 15-20 minutes before slicing
After the steak is rested slice up your steak