Crust is from seasoning, T-bones were dry brined and zero crust vs the Ribeyes that had beautiful crust using Dale's steak seasoning, Weber Chicago steak seasoning, followed by cracked pepper. I would shoot for 135*+ on smoke then swap them over to the firebox to put the sear on them, if they still are not at temp they simply go back to the smoke side. You simply cannot loose. If you are a simple minded guy you will get beautiful crust/bark from simple salt/pepper.
I have fancy temp readers but they are not needed on steaks. Pulled T-bones at 155* for a finished med 160* finish.
