Hey John, is there a reason why you didn't take it to 200f like you were planning? I know that cut is probably better hot and fast, but I would have been interested in how it turned out
Not to answer for John but I’ve notice that if I use a heat deflector, the temp doesn’t get up as high in my meats. Maybe since his grill temp was 225 with a deflector, the meat could only go up so high in temp.
Looks good. I just grilled a Flank steak on my Kamado Joe Classic yesterday and i came out great. I will have to try smoking it next time. How do you like the ikamand? I have hear mixed reviews
Steve Contreras I’ve had v1 and v2 of the iKamand and the V2 is amazing! V1 was problematic for me and I returned it for the V2. I use it will just about every cook. I have a big Joe and if I’m smoking low and slow it takes about 15 mins to get the grill at temp. If I’m cooking steaks at 500 it takes about 35 mins to get the grill parked at 500. For me it’s a must have. Hope this helps.
Thebuckstopshere Right here- Yeah on the V1 because the electronics weren’t protected very well the fan stopped working. I was able to exchange it for the newer version 2 that was redesigned with a flap that protects the electronics. I’m a stickler about removing the iKamand right when the cook has ended to prevent any premature heat damage. So far with dozens of cooks it has worked flawlessly. Hope this helps!
Feels good to see you back on the channel John. It felt like we kept seeing random people for a second.
Most flank recipes call for a hot n fast sear. Cool to see it done this way, almost like a mini brisket.
How did you know I picked up flank steak at Costco on Saturday and have no earthly idea what to do with it? Well, now I do! Thanks John!
What brand chef's knife is that in the video?
Man!!
Was what I meant to write.
Also, I just read your description of the video. Doing a well marbled tritip brisket style is honestly my favorite way of doing tritip.
Hey John, is there a reason why you didn't take it to 200f like you were planning? I know that cut is probably better hot and fast, but I would have been interested in how it turned out
Same question from me!
Not to answer for John but I’ve notice that if I use a heat deflector, the temp doesn’t get up as high in my meats. Maybe since his grill temp was 225 with a deflector, the meat could only go up so high in temp.
Just made this, amazing. Another family favorite.
Peach wood works great with beef also, trimmings from my small peach grove here in North GA.
Looks good. I just grilled a Flank steak on my Kamado Joe Classic yesterday and i came out great. I will have to try smoking it next time. How do you like the ikamand? I have hear mixed reviews
Steve Contreras I’ve had v1 and v2 of the iKamand and the V2 is amazing! V1 was problematic for me and I returned it for the V2. I use it will just about every cook. I have a big Joe and if I’m smoking low and slow it takes about 15 mins to get the grill at temp. If I’m cooking steaks at 500 it takes about 35 mins to get the grill parked at 500. For me it’s a must have. Hope this helps.
@@mclark2330 thanks for the reply looks like I'm getting one now.
Thebuckstopshere Right here- Yeah on the V1 because the electronics weren’t protected very well the fan stopped working. I was able to exchange it for the newer version 2 that was redesigned with a flap that protects the electronics. I’m a stickler about removing the iKamand right when the cook has ended to prevent any premature heat damage. So far with dozens of cooks it has worked flawlessly. Hope this helps!
I would under cook it chop it up and throw it in a cast iron dutch oven use it as a base for chili and smoke the chili lid off
Love that Scorpion Rub!
Tks for this video. Did it yesterday and it was delicious I would have never thought to smoke a flank steak before this video.
I made this today for lunch. Need to order that rub.
Got my meat 🥩
Cooking starts in 2 hours. I’ll let you know what I think latter. Yours looked delicious though.
Mn I would never cook beef for tow hours unless I was brazing a very fibrous cut!🤓
Over cooked....