Following your timeline, I made the most tender and flavorful flank that I've ever made. I thinly applied American Pit Master's spices to both sides and marinated in the fridge for 3 hours. Since my wife prefers her more well done, I brought the internal temperature up to 140 (1 hr 50 mins @ 200). Then I opened the grill plate on my Pit Master and seared it and some jalapeños, tented for 10 minutes and sliced. Beautiful smoke ring. Thank you very much!!
Following your timeline, I made the most tender and flavorful flank that I've ever made. I thinly applied American Pit Master's spices to both sides and marinated in the fridge for 3 hours. Since my wife prefers her more well done, I brought the internal temperature up to 140 (1 hr 50 mins @ 200). Then I opened the grill plate on my Pit Master and seared it and some jalapeños, tented for 10 minutes and sliced. Beautiful smoke ring. Thank you very much!!
Thanks for the help smoking a flank steak! I only wish I had flavored mine more but otherwise it turned out great!
I'm going to try it. Thanks for the good tips.
I use a dark chocolate and garlic mix with sea salt for a rub. Its very earthy and robust when mixed with cherry wood.
I came here for the meat. But I stayed for the music.
Thank you, Joe. Excellent video, good job..Wade Out..
Easier than a brisket if short on time.
My God man stop trimming.
Lol. Buddy cut all the good stuff off in favour of making it "round" and "aerodynamic." WTF? A flank steak doesn't need to be surgically altered.