Smoking flank on WSM advice


 
Dustin Flavell

Dustin Flavell

TVWBB Pro
Been using my WSM for pork butts, briskets and ribs. Wife wants fajitas for b-day. I have a rub I use on pulled pork I like to make shredded pork tacos that I will use. Thoughts on how long and what temp. I should shoot for. These flanks are not real thick so I may not be able to run the probe and hag to check with a thermometer. After the flank is done I plan on firing up the 26er and cook the bell peppers and onions in CI. Should I cut the flank into strips and add in with the veggies or do a quick sear on the flank and strip and add to the veggies at the end? Thanks!
 
If it were me I'd put the flank on the 26er over direct heat. If you want some smoke toss a wood chunk or two on the coals. I'm not sure of the benefit of doing the flank steak on the WSM. But that's just my two cents. There's many on here who are more expert than I am.
 
I'm with Todd, he is right on the use of the Grill. The WSM does some things best and so does the Grill. Those pieces of meat need high heat for a short time to be their best. Just my opinion.
 
Todd NC said:
If it were me I'd put the flank on the 26er over direct heat. If you want some smoke toss a wood chunk or two on the coals. I'm not sure of the benefit of doing the flank steak on the WSM. But that's just my two cents. There's many on here who are more expert than I am.
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Ditto what Todd said.....do it on the grill.
 
Yep - flank is too lean to smoke. I've grilled them...you might want to marinate it to help with retaining some moistness and tenderness.
 
Dustin Flavell said:
Been using my WSM for pork butts, briskets and ribs. Wife wants fajitas for b-day. I have a rub I use on pulled pork I like to make shredded pork tacos that I will use. Thoughts on how long and what temp. I should shoot for. These flanks are not real thick so I may not be able to run the probe and hag to check with a thermometer. After the flank is done I plan on firing up the 26er and cook the bell peppers and onions in CI. Should I cut the flank into strips and add in with the veggies or do a quick sear on the flank and strip and add to the veggies at the end? Thanks!
Click to expand...

I'm not sure you really want to do that. Flank steak doesn't have that much fat and cooking it slowly could really dry it out. I think I would marinate the steak and cook it over a really hot fire on the 26''er for about 7 or so minutes/side and slice it thin. It will still retain moister and appear to be tender. I would soak some wood chips and throw those on the fire to get some smoke. I do a lot of flank steak this way and it impresses the folk I feed.
 
Thanks all! Grill it it is! I've been cooking indirect so long that the "smoke" clouded my vision. Grill it is. Thanks for the advice I'll let you know how it turns out.
 
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