Hanger Steak or Skirt Steak

I prep hanger, skirt, and other steaks of this nature based upon whatever mood I'm in (marinade, rub, etc) then cold smoke or smoke over a low heat to around 100F internal. Start smoking straight form a very cold refrigerator, not at room temp. Finish with a quick sear on a very hot gas grill to medium rare. Excellent results every time.

Thanks, dls! I'm going to give it a try.

I know this is an old post, but I've always liked Skirt Steak and I got to wondering if it was smokable. It may be one of those things that's best just to grill. Any success stories out there?

Much of the flavor/charm of these seems to be the hot sear and the marinade and mouth feel.

I think when you eat enough other smoked foods,a change might seem welcome.

Just a thought, from someone that has smoked about everything-at first.