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Flat Iron Steak/Roast

danbono

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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

 

Bearcarver

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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
 
Last edited:

daveomak

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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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