Reply to "Nice Rack.."

joemMember

I only use flank steak. I cut it across the grain so it's not stringy. Very little fat means less waste & prep. I mix the HiMtn seasoning with water and apply over single layers in sheet pans. That allows more even distribution & penetration of the spices & cure. It does take longer to smoke.

9/7/156:33 AM

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