Smoking Blade Steaks?


 
D

Dean Driver

New member
Hello, I'm hoping someone has attempted smoking Blade Steaks on a Weber Smokey Mountain Cooker? I have several that are all around 2 lbs each & 1" thick. Should I just do them like Beef Ribs, low & slow (250F?) till 170*, then wrap in butcher paper to 203-205*? Would greatly appreciate any ideas & was thinking of Mesquite chunks as wood flavouring. Thanks!
 
I've only braised mine in a Dutch oven in the indoor oven. Your method sounds doable, maybe wrap with a little broth or butter.
Oh and Welcome to the board!
 
I could be wrong, but if you remove the tough sinew running down the middle you end up with Flat Iron steaks?
 
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