Picked up a flat iron for dinner tonight. I typically phone it in and do a four hour soak in Stubb's beef marinade and slap it on a hot grill.
Tonight, I wanted to see if I could give this thin cut of meat some smoke without overcooking it and drying it out. I can say that I found success.
SPOG and into the smoker at 250 on pecan. Forty minutes of smoke to an IT of 120 and then a reverse sear which brought it up to medium rare.
Roasted fingerling potatoes and fresh lettuce from the garden tossed with evoo and homemade red wine vinegar rounded it out. Quite happy with this one.
Tonight, I wanted to see if I could give this thin cut of meat some smoke without overcooking it and drying it out. I can say that I found success.
SPOG and into the smoker at 250 on pecan. Forty minutes of smoke to an IT of 120 and then a reverse sear which brought it up to medium rare.
Roasted fingerling potatoes and fresh lettuce from the garden tossed with evoo and homemade red wine vinegar rounded it out. Quite happy with this one.
