BBQ-Me-Up_Scotty
New member
Smoked a 1.3 lb. flat iron steak. Model #2 set at 250 degrees with 2.5 oz. of hickory chunks. Steak seasoned several hours before the cook with Killer Hogs Brisket Rub and light dusting of Heath Riles Sweet Rub. Internal temperature of steak at start of cook was 40 degrees. Monitored internal temperature with Thermoworks Smoke. The steak hit my target internal temperature of 145 degrees in just 52 minutes. Rested in foil 30 minutes, then sliced thin across the grain. Excellent tenderness and moisture. Taste was excellent but perhaps very slightly too smokey (still very edible!). Will use slightly less wood next time.
I used to do flat iron steaks in a Masterbuilt electric smoker and had to inject them to have them come out moist enough. I'm very impressed by how the #2 retains moisture in meat. This was only my second cook on the #2.
Steve Scott in Columbia, Mo.
I used to do flat iron steaks in a Masterbuilt electric smoker and had to inject them to have them come out moist enough. I'm very impressed by how the #2 retains moisture in meat. This was only my second cook on the #2.
Steve Scott in Columbia, Mo.
