grogorat
New member
Hello fellow smokers, sorry for the long hiatus from this forum but sometimes life gets in the way.
I'm thinking of smoking some skirt and/or flank steak in the next few weeks and I'm wondering if I should do a marinade/brine and then a brown sugar Dalmatian rub; is that too much? (I know it's a tough cut of meat)
I've seen smoking directions for 1-2 hours @ 220-225 to rare/med rare, then a reverse sear either on the grill or in my case, a skillet.
Thoughts?
Or is this a fool's errand, lol?
I'm thinking of smoking some skirt and/or flank steak in the next few weeks and I'm wondering if I should do a marinade/brine and then a brown sugar Dalmatian rub; is that too much? (I know it's a tough cut of meat)
I've seen smoking directions for 1-2 hours @ 220-225 to rare/med rare, then a reverse sear either on the grill or in my case, a skillet.
Thoughts?
Or is this a fool's errand, lol?