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Flat Iron Steak/Roast

post #1 of 3
Thread Starter 
Hi All Would a Flat Iron steak or roast be good to smoke? if so would I use the same method as for brisket? Just looking for another alternative to brisket, which is coming out dry every time..
Thanks Dan

 

post #2 of 3
Quote:
Originally Posted by DanBono View Post
 
Hi All Would a Flat Iron steak or roast be good to smoke? if so would I use the same method as for brisket? Just looking for another alternative to brisket, which is coming out dry every time..
Thanks Dan

 

 

 

I would think smoking it like a Prime Rib would be better.

 

This is how I would make the roast:

http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever

 

 

 

 

If you want a good piece of Beef as an alternative to a Brisket, I would go with a "Chuck Roast", and take it to 190*-195* for slicing, or 205* for Pulled Beef.

 

Here's a Step by Step for Pulled Chucky Beef:

http://www.smokingmeatforums.com/t/99125/chuckie-step-by-step-with-qview

 

Bear


Edited by Bearcarver - 1/15/14 at 8:57am
post #3 of 3
Dan, morning..... the flat iron steak is a high end cut from the clod... flavorful, tender etc... close to a good ribeye.. or so it says in fine print..
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