Flank steak, it’s not something I’m familiar with, unless it’s the meat they use to make fajitas at one of our local Mexican restaurants (I don’t know). However, considering that it is one of the cheaper red meats, I wasn’t going to ignore it when it comes to expanding my barbecue repertoire. Not everyone wants to pay brisket prices when they eat beef barbecue.

One thing I noticed right away about smoking flank steak was the recommendation that it should only be smoked until it reaches an internal temperature of 150 degrees Fahrenheit. I was like, is this going to be done, or is it going to be a bloody mess? Well, there’s only one way to find out.

I liberally applied a salt, black pepper, and garlic rub on it and placed it in the refrigerator for 24 hours. I then smoked with pecan wood at 250 degrees Fahrenheit until it reach 150 degrees Fahrenheit. Afterwards I wrapped in aluminum foil and let it rest for two hours.

The photo above shows the first slice (minus a bite). I first thought that it was rare meat, but soon realized that color was caused by the rub. The flavor had a “light” corned beef flavor and was TENDER. I have not eaten it as barbecue, but as sandwich meat. It is absolutely delicious on a sandwich that was Panini pressed.

Maybe the meat would have been good served a different way, but it didn’t last long as it was sandwiched to death. I will be smoking up much more of this delicious cut of meat. If you have a flank steak recipe, I would love to hear about it.