Best way to cook an ENTIRE beef flank.

by Missy
(Slatedale, PA)

I recently purchased a 1/2 cow. That allowed me to acquire the cuts of meet that I wanted, not just what the butcher offered. Sunday is "smoker day," and I have a barrel pit wood smoker. I was put to the challenge of smoking the whole flank. It is about 10 lbs. Any suggestions? I do not want the outside to get dry/chewy.

Can anyone who has ever had the opportunity to do this offer some advice?

Much appreciated!

P.S...Thanks to Chris @ RIN for recommending this site!

Paul's View:-

The flank, contains cuts like beef skirt and these are great for slow cooking in liquid but not dry like in a smoker. My own view would be not to accept the challenge but maybe I'm wimping out?

Let's throw this one open to the floor and see what anyone else has to say. Click on the comments link below and let us know what you think.