So heres a few pics of my steak. 1.2 Kilos of lovely beef! Cook went quite well. I'll mention a few learning experiences later. Onto the pictures!
Steak covered in T&G steak rub.
Getting the char done on exterior.
Moving to indirect, with butter on top.
The cut!
After giving both sides a good sear I moved it indirect with a foil screen, and placed some seasoned butter on top to melt during the rest of the cook. Inserted probe and closed lid. I removed the steak when the internal temp hit 53 C, I should have removed it when it hit 50, but I can never remember when is the optimal temp. I would've preferred it a bit more rarer.
I then added a little bit more butter, and some foil over to rest for 10 minutes, well it should've been 10 minutes but the chips were already done 10 minutes ago!
All in all, turned out very good.. didn't manage to eat the whole lot, kept a bit over to use in a steak chilli. But the flavour was awesome. Could've possibly done with some wood chunks for more smokeyness. The lumpwood I used from Treewood burns very clean.
Still its all learning, it'll be even better next time