Cold smoked and seared Carne Asada

[cronocide]

I marinated some flank steak and flat iron steak overnight in OJ, lime juice, garlic, salt, black pepper, diced jalepeno, oil, cilantro, and white vinegar. I currently am cold smoking the meat for 2 hours after removing from the marinade, patting dry, and seasoning with some carne asada seasoning. I will then sear/cook the meat on a high heat grill to a medium rare. The end result will be carne asada street tacos.

 

[chp]

Looks like a great start to street tacos.

 

[02ebz06]

Looking good!

 

[JLeonard]

Looks good! What time we eating? I'll bring chips and dip and cold drinks.

Jim

 

[SmokinEdge]

Looks fantastic! I’ll bring the guacamole.

 

[cronocide]

Turned out fantastic!

 

[jcam222]

When you say " cold smoking" what temp was the pit temp and what temp did the meat hold at for the two hours?

 

[cronocide]

When you say " cold smoking" what temp was the pit temp and what temp did the meat hold at for the two hours?

80* with a pellet tube providing smoke, then immediately on to a 500* grill.