How would flank steak taste if slow smoked for over 12 hours? I've done brisket and pork ribs with no problems but I am curious on using flank steak.
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Even with a CS,the leaness of flank is a challenge.IMO it doesn't really lend itself to slow and low.
You might be better off to get smoke rolling before placing the meat in the 200� cooker,smoke about 20 mins,finish on a hot grill and slice thin across the grain.
Just a thought.
You might be better off to get smoke rolling before placing the meat in the 200� cooker,smoke about 20 mins,finish on a hot grill and slice thin across the grain.
Just a thought.
Good advice from Tom...I tried a flank steak a couple of weeks ago and it went from undercooked to shoe leather in a heart beat 
Maybe the trick will be to cook the leather 'til it softens. Perhaps use the flank steak to roll up some other ingredients, tie in rolls and slow cook until the muscle breaks down?
Just a thought.
Just a thought.
You might be on to something Robbi. I love flank steak or pork loin stuffed with Stovetop brand stuffing and now with their new one step proceedure (the bread & spices are combined in one package) I'll bet you could stuff the meat with the dry mix without the water or broth,or very little of it, and the moisture in the CS would take care of the rest. what do you think?
Bill
Bill
Flank steak makes excellent jerky. Been there, done that!