First smoke on MES 30 -- Smoked Flank Steak

Discussion in 'Beef' started by sarnott, Oct 3, 2013.

  1. After my old Perfect Flame smoker died at 4 AM on Labor Day and I ended up doing the brisket in a slow cooker (had to be cooked - tasted ok but texture is totally different) I went out and bought a MES 30 a couple weeks ago. After seasoning the smoker, I picked up a 3 lb London Broil (assume it was really a Top Round). It was marinaded overnight in a mix of 2/3 cup soy sauce, 1 cup EVOO, 1/2 cup Worcestershire Sauce, 3 tablespoons garlic powder, 3 tablespoons dried Italian Seasoning, 2 teaspoons crushed red pepper flakes and 2 teaspoons dried minced garlic. Put it in the MES with 1 lb of thick cut bacon above it and smoked it in 50% oak and 50% cherry for 1 hour at 235*, pulled it at 130* internal and wrapped for 30 minutes. BTW, that was one of the fastest smokes of that size piece if beef I have ever had!

    After the rest, I through it on the searing burner for 2 minutes on each side.

    Sliced up a served with some of the smoked bacon and rice.

    I was amazed at the temp stability of the MES (I guess many of you guys already know that). My only whine about the MES is that I don't trust its internal temperature smoker and meat probe but my Maverick still works works great! The beef came out very moist with a great flavor. I served with the marinade on the side as an extra dipping sauce (after boiling it to sterilize and reduce it. It gave a great flavor to the beef during the smoke (flavorful but not too hot) but my wife thought it was too spicy as an additional dip (it had some heat but I liked it!) 
  2. Sorry, somehow I missed this picture while slicing it!

  3. BTW, I'm not doing well this morning. I have no idea why I titled this as a Smoked Flank Steak, I must have been looking at my smoking log and typed in the title from an earlier cook! LOL, I'm good at dumb!

  4. Looks good! Happy to hear you like the MES, only word of advice is check the actual set temp with a good thermometer. Some are known to be off in temp either hotter or cooler (I have a 40" and mine is off to the cooler side by as much as 25°). 

    I think you can edit the title if you want and if not, just let a mod know and it can be done for you. 
  5. Thanks Smokin,

    I agree 100% about the thermometer so I'm using my Maverick for both chamber and meat temps. The really confusing thing to me about their temp sensors is that the differences don't appear to be consistent. Like yours, most of the time it appears to be 20-25* cooler than the Maverick but some of the time its within 1* and I see those differences in both the chamber temp and using the meat probe but, not consistently. 

    I tried to edit the title but couldn't figure out how to modify it. If you can change it to Smoked Top Round, I'd appreciate it. I should have probably put this post on the Reverse Sear thread but, I didn't think of it at the time.

    How far west of CSprings are you? I went to college there and its one of our top choices to move to when I retire again.

    Love the area and I have lots of classmates and friends there.

    Thanks Again,

  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      That's a good looking piece of beef! Whatever you call it. [​IMG]


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