Recent content by markh024

I had this concern once, and was promptly told by many not to sweat it since this is a whole muscle cut of meat. The 40-140 is more of a concern with the ground meats (ie: sausages, ground beef etc.) I think you'll be fine, as I am still here typing this.

Nice, i could chomp on that!

Fat side down on my pellet grill. Alleviates that problem for me and you made no mention of doing it fat up or down. So what was it?

Hell yeah! That looks awesome!

Thanks. Yes the recipe had Paprika in it as well, so i just used that. Definitely give this a try, it is well worth it. I actually had to lower tower, which is why you see some meat down in the CI pan. Also if I do thsi again, I'm going to foil my CI pan as it did leave a big crusted mess. I...

x2. I use Lumberjack Hickory or Mesquite in just about everything as it provides the most prominent smoke profile. OP- You should get a smoke tube as well if you want more smoke profile. It hands down makes a big difference. The only time I don't use it is on cooks that are 90 min or...

Decided to do up some Al Pastor tacos for the big game. I used a modified version of @chilerelleno recipe for the marinade. I marinaded for about 30 hours mainly just because of my schedule . My modifications were that I used Guajilla Paste (Frontera/RIck Bayless brand) in substitute for...

Looks delicous! Great job. I like a bit more char on my flank but hey, still looks great!

...Scotch.

Trust this guy. He knows a thing or two

This is a first...following.

I add LS to the BBQ sauce I make and it gives it a great subtle smokiness.

So where did these Flanks end up?

I did smoke salsa once. If I recall I did about 1.5hrs of smoke on the vegetables. It was plenty of smoke for me, probably could have gone less. Worse case scenario, if you don't get enough smoke in it, you can try adding some Liquid Smoke to it. Then next batch up your time or change the wood...