For the second one, I turned on the Traeger's "super smoke" feature. Definitely had a smokier taste, but I didnt care for it. It wasn't terrible, but just seemed to brisket-y. I much preferred the first one that had more of a steak feel/taste/consistency. I don't think it would be in there long enough to get a crust/bark like other smoked meats get.I appreciate the info, I can’t wait to try a reverse sear like that. What do you think about a little lower temp and a little longer smoke to up the flavor and crust? I’m definitely going to go for that “flare up” sear technique.