- Aug 6, 2017
- 2,137
- 2,315
Like many, I've cooked skirt a few times in the past but I've always ended up with a high heat sear and medium rare to medium finish. I saw a method of low & slow and figured I'd give it a shot.
Untrimmed skirt, light coat of olive oil, Heath Riles Beef Rub. The skirt had some fat that I typically would have trimmed a bit but I left it to help keep the meat moist and figured it would render out over the cook time.
3 hours in the smoker @ 200°/225° (basted about once an hour with unsalted butter w/ a bit of garlic powder mix)
1 hour covered in a foil pan @ 225°
4 hours total cook time.
Finishing meat temp was around 208/210° and probing tender. 1 hour of rest in oven @ 150°
WOW! This was next level. I'll be doing this again.
The Cutting board money shot!
An attempt at plating - soft tacos!
This was fantastic. Succulent and tender bites with a savory smokey flavor.
The aroma from the smoke, beef, & rub was just amazing.
My wife said we need this every week!
Hope everyone is having a great weekend!
Untrimmed skirt, light coat of olive oil, Heath Riles Beef Rub. The skirt had some fat that I typically would have trimmed a bit but I left it to help keep the meat moist and figured it would render out over the cook time.
3 hours in the smoker @ 200°/225° (basted about once an hour with unsalted butter w/ a bit of garlic powder mix)
1 hour covered in a foil pan @ 225°
4 hours total cook time.
Finishing meat temp was around 208/210° and probing tender. 1 hour of rest in oven @ 150°
WOW! This was next level. I'll be doing this again.
The Cutting board money shot!
An attempt at plating - soft tacos!
This was fantastic. Succulent and tender bites with a savory smokey flavor.
The aroma from the smoke, beef, & rub was just amazing.
My wife said we need this every week!
Hope everyone is having a great weekend!
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