A few weeks ago we bought some thin (3/4'?) 7-bone chuck steaks. Smoked them for about 40 minutes (2 bisquettes) then cooked one in a CI skillet over super high heat 2 minutes and 1. SO tender. Then tonight cooked another one the same way. Again, it was so tender. Does the smoking contribute to this or is it just the thinness and the quick cooking. How good regardless.