CS 08 cooking at a higher temp

I think this must be the smoked flank steak recipe?

I don't know what it would hurt to just cook longer at high on your smoker till the correct internal temp is reached.

Not to disagree with the CS post (I do) but if you cook a thin flank steak at 300 for 3 hours it will be overcooked. It doe mention an internal temp of 150. 150? You might as well cook showleather. That's well done and flanke steak is awful at 150.

Sorry, see why I'm just a volunteer moderator, I have to disagree with CS at times

If you want to smoke a steak (I don't) then just go with the max temp. Keep in mind a lower temp actually is better.

If it was me?

Smoke it at 200 for an hour or two and finish on a grill to an internal temp of Med Rare or 125/130.

Thanks Cal, that is the recipe and I'll take your advice.

SomkinOkie, I like your idea. I will change it up a bit. Start low and finish it off on the grill.

Thanks for your time and input.

I smoke almost all my steaks now. I put them in the smoker at 225 until they reach about 90 -100 internal temp. Then on the hotest grill you can get. Let it flame and be strong don't give in. 2 min rotate 2 min turn 2 min rotate and 2 min. I'm shooting for about 135 internal temp.(meduim rare)I love the great crust and the smokey flavor. I think you like it too.

Yep,experienced cooks know it is all about adapting the cooker to your needs.

I've done this recipe all the way in my smoker. It's a rolled roast much like the one you're considering. Set your smoker at 250* and let it smoke until you get the internal temp you want.

You can approach it the way you prefer. Cook it in the smoker all the way or finish in the oven or grill.