Fire Up The Grill: Pit Barrel Cooker Flank Steak Feat

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Pit Barrel Cooker flank steak is a delicious and flavorful BBQ dish that can be enjoyed on its own or with a variety of sauces and sides. The unique design of the Pit Barrel Cooker allows you to smoke and grill your flank steak at the same time, resulting in a juicy steak with a crispy crust. Additionally, the Pit Barrel Cooker infuses the flank steak with a delicious smoky flavor.

What Is A Pit Barrel Cooker?

A Pit Barrel Cooker (PBC) is a vertical smoker that is designed to cook food evenly and efficiently. The PBC has a unique design that allows you to smoke and grill your food at the same time. The PBC also has a relatively small footprint, making it ideal for small backyards and patios.

Benefits Of Smoking Pit Barrel Cooker Flank Steak

I find that there are many benefits to smoking flank steak in my PBC. Some of the key benefits include:

  • Even cooking: The PBC's unique design ensures that your Pit Barrel Cooker Flank Steak will be cooked evenly on all sides. This is because the heat is circulated throughout the barrel, resulting in a tender and juicy piece of meat.
  • Flavor: Smoking Pit Barrel Cooker Flank Steak adds an amazingly delicious smoky flavor to the meat. The PBC can be used with a variety of wood chips, so you can experiment with different flavors to find the one you like best.
  • Convenience: You will love how easy it is to use. Once you have preheated the PBC, simply hang the Pit Barrel Cooker Flank Steak and let it cook. The PBC will do the rest!

How To Choose And Prep Your Pit Barrel Cooker Flank Steak For Smoking

When choosing a Pit Barrel Cooker Flank Steak for smoking, look for a steak that is fresh and plump. The ideal steak for smoking will weigh between 1 and 2 pounds.

Once you have chosen your flank steak, it is important to prep it properly before smoking. To start, trim any excess fat from the steak. Then, rinse the steak under cold water and pat it dry with paper towels.

Next, you need to season the steak. A simple rub of salt, pepper, and garlic powder will work well. You can also add other herbs and spices to your liking.

If you want to add a richer flavor to your Pit Barrel Cooker Flank Steak, you can brine it before smoking. To brine the flank steak, simply combine 1 cup of salt, 1/2 cup of sugar, and 1 gallon of water in a large pot. Bring the brine to a boil, then remove it from the heat and let it cool completely. Once the brine is cool, place the flank steak in the brine and refrigerate it for 12-24 hours.

Tips For Prepping Your Pit Barrel Cooker Flank Steak For Smoking

  • For a crispier crust, score the Pit Barrel Cooker Flank Steak before smoking.
  • If you are using a brine, be sure to rinse the Pit Barrel Cooker Flank Steak thoroughly with cold water before smoking.
  • If you are using a rub, be sure to apply it evenly to all sides of the Pit Barrel Cooker Flank Steak.

Once your Pit Barrel Cooker Flank Steak is prepped, you are ready to start smoking!

What Is A Pit Barrel Cooker?

A Pit Barrel Cooker (PBC) is a vertical smoker that is designed to cook food evenly and efficiently. The PBC has a unique design that allows you to smoke and grill your food at the same time. At approximately 18.5 inches in diameter, the PBC also has a relatively small footprint, making it ideal for small backyards and patios.

The PBC package consists of a 55-gallon drum, a charcoal basket, hanging rods, hooks, a cooking grate, and an instruction manual. It also has a charcoal basket that is located at the bottom of the drum. The cooking grate is placed at the top of the drum, and the food is cooked directly over the heat.

To use a PBC, simply preheat the PBC to the desired temperature. Once the PBC is preheated, place your food on the cooking grate or hang from the hanger rods and close the lid. The PBC will do the rest!

The PBC is a very versatile cooker. It can be used to smoke a variety of meats, including beef, pork, chicken, and fish. It can also be used to grill vegetables, burgers, and hot dogs.

Here Are Some Of The Benefits Of Using A Pit Barrel Cooker:

  • Even cooking: The PBC's unique design ensures that your food will be cooked evenly on all sides.
  • Flavor: The PBC infuses your food with a delicious smoky flavor.
  • Convenience: The PBC is very easy to use. Once you have preheated the PBC, simply place your food on the cooking grate and close the lid. The PBC will do the rest!
  • Versatility: The PBC can be used to smoke and grill a variety of foods.

Here Are Some Tips For Using A Pit Barrel Cooker:

  • Use good quality charcoal. This will help to ensure a clean smoke and a consistent temperature.
  • Preheat the PBC for at least 30 minutes before cooking. This will help to ensure that your food cooks evenly.
  • Monitor the temperature of the PBC closely. The ideal temperature for smoking most meats is 225-250 degrees Fahrenheit.
  • Don't overcrowd the cooking grate. This will prevent your food from cooking evenly.
  • Let your food rest for 10 mins before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy dish.

If you are looking for a delicious and easy way to cook food, a Pit Barrel Cooker is a great option. The PBC is versatile, easy to use, and produces delicious results.

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Benefits Of Smoking Pit Barrel Cooker Flank Steak

Smoking flank steak on a Pit Barrel Cooker (PBC) has many benefits, including:

  • Flavor: Smoking flank steak on a PBC infuses the meat with a delicious smoky flavor. This is because the PBC uses a combination of wood chips and charcoal to cook the meat. The wood chips add a subtle sweetness and smokiness to the meat, while the charcoal helps to create a crispy crust.
  • Tenderness: The PBC's unique design allows for even cooking, which results in a tender and moist flank steak.
  • Convenience: Smoking flank steak on a PBC is very convenient. Once you have preheated the PBC, simply hang the flank steak on the grate and let it cook. The PBC will do the rest! You can monitor the temperature of the PBC and the internal temperature of the meat using a meat thermometer.
  • Versatility: Smoked flank steak can be enjoyed in a variety of ways. It can be sliced and served on its own, or it can be added to tacos, burritos, salads, and sandwiches. Smoked flank steak can also be used to make a delicious steak fajita bowl.

Tips For Smoking Pit Barrel Cooker Flank Steak

  • Choose a fresh and high-quality flank steak. Look for a steak that is evenly thick throughout.
  • Trim any excess fat from the steak. This will help to prevent the steak from shrinking and becoming tough.
  • Season the steak with your favorite rub or marinade. Add olive oil as a binder and a simple rub of salt, and pepper will work well. You can even use soy sauce.
  • Preheat the PBC to 250-275 degrees Fahrenheit.
  • Hang the flank steak on the grate and smoke for 1-2 hours, or until the internal temp of the steak reaches 135 degrees Fahrenheit for medium rare.
  • Remove the steak from the PBC and let it rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.

Here Are Some Additional Tips For Smoking Pit Barrel Cooker Flank Steak:

  • Use a wood chip flavor that you enjoy. Some popular flavors include hickory, oak, and mesquite.
  • If you want a crispier crust, reverse sear the steak. To do this, remove the steak from the PBC when it reaches 115 degrees Fahrenheit and grill it over direct heat until it reaches the desired doneness.
  • Be careful not to overcook the steak. Flank steak is best served medium rare or medium. A meat probe inserted into the thickest part of the meat will help you immensely.
  • Slice the steak against the grain to make it more tender.

Smoking flank steak on a Pit Barrel Cooker is a delicious and easy way to cook this versatile cut of meat. With a few simple tips, you can enjoy a perfectly smoked flank steak every time.

Photo courtesy of https://www.gritsandpinecones.com

How To Choose And Prep Your Pit Barrel Cooker Flank Steak For Smoking

How To Choose A Flank Steak For Smoking

When choosing a flank steak for smoking, look for a steak that is fresh and has a good amount of marbling. Marbling is the fat that is dispersed throughout the meat. The more marbling a steak has, the more tender and flavorful it will be.

You should also look for a flank steak that is evenly thick throughout. This will help to ensure that the steak cooks evenly.

How To Prep Your Flank Steak For Smoking

Once you have chosen a flank steak for smoking, it is then prep time.

Here are a few tips:

  • Trim any excess fat from the steak. This will help to prevent the steak from shrinking and becoming tough.
  • Score the steak with a sharp knife. This will help to tenderize the meat and allow the smoke to penetrate more deeply.
  • Season the steak with your favorite rub or marinade. A simple rub of salt, pepper, and garlic powder will work well. If you are using a marinade, cover and be sure to marinate the steak for at least 2 hours, or overnight.

Tips For Prepping Your Flank Steak For Smoking

  • If you are using a brine, be sure to rinse the flank steak thoroughly with cold water before smoking.
  • If you are using a rub, be sure to apply it evenly to all sides of the flank steak.
  • Let the flank steak come to room temperature for 30 minutes before smoking. This will help to ensure that the steak cooks evenly.

Once your flank steak is prepped, you are ready to start smoking!

Additional Tips For Choosing And Prepping Your Pit Barrel Cooker Flank Steak For Smoking

  • Choose a flank steak that is 1-2 inches thick. This will help to ensure that the steak cooks evenly.
  • If you are using a marinade, be sure to use a shallow dish so that the steak is completely submerged.
  • If you are using a brine, be sure to use a ratio of 1 cup of salt to 1 gallon of water.
  • When scoring the flank steak, be sure to cut against the grain. This will help to tenderize the meat.
  • Let the flank steak rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.

By following these tips, you can choose and prep the perfect flank steak for smoking on your Pit Barrel Cooker.

Photo courtesy of https://leitesculinaria.com

The Best Wood Chips For Smoking Flank Steak

The best wood chips for smoking flank steak are those that have a mild to medium smoke flavor.

Some popular choices include:

  • Hickory: Hickory wood chips produce a smoky flavor that is often described as being sweet and nutty. Hickory is a good all-purpose wood chip for smoking a variety of meats, including flank steak.
  • Oak: Oak wood chips produce a smooth and mellow smoke flavor. Oak is another good all-purpose wood chip for smoking meat.
  • Mesquite: Mesquite wood chips produce a strong and smoky flavor that is often described as being earthy and slightly sweet. Mesquite is a good choice for smoking flank steak if you are looking for a bold smoke flavor.

Other wood chips that can be used to smoke flank steak include cherry, apple, and pecan. These wood chips produce a milder smoke flavor than hickory, oak, and mesquite.

How To Choose The Right Wood Chips For Smoking Flank Steak

When choosing wood chips for smoking flank steak, it is important to consider the following factors:

  • Smoke flavor: What kind of smoke flavor are you looking for? If you are looking for a mild-smoke flavor, choose a wood chip such as cherry, apple, or pecan. If you are looking for a more intense smoke flavor, choose a wood chip such as hickory, oak, or mesquite.
  • Meat type: Flank steak is a lean cut of meat, so it is important to choose a wood chip that will not overpower the flavor of the meat. Hickory, oak, and mesquite are all good choices for smoking flank steak.
  • Cooking time: Flank steak cooks quickly, so you will want to choose a wood chip that produces a relatively quick smoke. Hickory, oak, and mesquite are all good choices for smoking flank steak.

How To Use Wood Chips For Smoking Flank Steak

There are two ways to use wood chips for smoking flank steak:

  • Soak the wood chips in water for 30 minutes before smoking. The advantage of soaking the wood chips is that it will help to prevent the wood chips from burning too quickly.
  • Do not soak the wood chips in water. This will produce a more intense smoke flavor.

If you are soaking the wood chips in water, be sure to drain them well before adding them to the smoker.

Once you have chosen and prepared your wood chips, you are ready to start smoking your flank steak!

Tips For Using Wood Chips For Smoking Flank Steak

  • Use a variety of wood chips to create a complex smoke flavor.
  • Add the wood chips to the smoker just before cooking. This will help to ensure that the wood chips produce a fresh smoke flavor.
  • Monitor the temperature of the smoker closely. Wood chips can burn quickly, so it is important to monitor the temperature of the smoker to prevent the wood chips from catching fire.

By following these tips, you can choose and use the right wood chips to smoke a delicious flank steak.

How To Preheat Your Pit Barrel Cooker

To preheat your PBX Cooker 18.5, follow these steps:

1. Add charcoal to the charcoal basket. Fill the coal basket to the top with lump charcoal.

2. Light the charcoal. You can use a charcoal chimney starter to light the charcoal. Once the charcoal is lit, pour it into the charcoal basket.

3. Place the lid on the PBC. Allow the PBC to preheat for 30-45 minutes, or until the internal temperature reaches 250-275 degrees Fahrenheit.

Tips For Preheating Your Pit Barrel Cooker

  • Use good quality charcoal. This will help to ensure a clean smoke and a consistent temperature.
  • Do not overcrowd the charcoal basket. This will prevent the charcoal from burning evenly.
  • Monitor the temperature of the PBC closely. You can use a meat thermometer to monitor the temperature of the PBC.

Once your PBC is preheated, you are ready to start smoking your flank steak!

Additional Tips For Preheating Your Pit Barrel Cooker

  • For a crispier crust, preheat the PBC to 250-275 degrees Fahrenheit.
  • If you are using a wood chip flavor that is strong, such as mesquite, you may want to reduce the amount of wood chips that you use.
  • If you are cooking in cold weather, you may need to preheat the PBC for a longer period of time. You also may need to finish the reverse sear in your kitchen in a frying pan.

By following these tips, you can preheat your Pit Barrel Cooker to the perfect temperature for smoking flank steak.

How To Smoke Pit Barrel Cooker Flank Steak

To smoke flank steak on a Pit Barrel Cooker, follow these steps:

1. Preheat the PBC to 250-275 degrees Fahrenheit.

2. Hang the flank steak on the PBC iron rebar hanging rods.

3. Smoke the flank steak for 1-2 hours, or until the internal temperature reaches 135 degrees Fahrenheit for medium rare.

4. Remove the flank steak from the PBC and let rest for 10 minutes before carving.

Tips For Smoking Pit Barrel Cooker Flank Steak

  • Don't overcrowd the PBC rack. This will prevent the flank steak from cooking evenly. If you use the grate make sure that the flank steak is completely flat on the grate. You will need to flip the steak halfway through the cook.
  • Monitor the temperature of the flank steak closely. Don't overcook the flank steak, or it will become tough.
  • If you want a crispier crust, sear the flank steak over direct heat for a few minutes before slicing and serving.

Additional Tips For Smoking Flank Steak On A Pit Barrel Cooker

  • For a more flavorful flank steak, brine it overnight before smoking. Make sure to use quality ingredients.
  • If you are using a wood chip flavor that is strong, such as mesquite, you may want to reduce the amount of wood chips that you use.
  • If you are cooking in cold weather, you may need to smoke the flank steak for a longer period of time.

Serving Suggestions

Smoked flank steak can be served with a variety of sides, such as:

  • Roasted vegetables
  • Grilled potatoes
  • Mashed potatoes
  • Rice
  • Pasta
  • Salad
  • Garlic aioli
  • Horseradish sauce

Tips For Carving Smoked Flank Steak

  • Let the flank steak rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
  • To make the flank steak more tender, slice it against the direction of the grain.
  • Serve the flank steak immediately for the best flavor.

Photo courtesy of https://bbqingwiththenolands.com/

Tips For Getting The Most Out Of Your Pit Barrel Cooker

Here are some tips for getting the most out of your Pit Barrel Cooker (PBC):

  • Use good quality charcoal. This will help to ensure a clean smoke and a consistent temperature.
  • Preheat the PBC for at least 30 minutes before cooking. This will help to ensure that your food cooks evenly.
  • Monitor the temperature of the PBC closely. You can use a meat thermometer to monitor the temperature of the PBC.
  • Don't overcrowd the cooking grate. This will prevent your food from cooking evenly.
  • Let your food rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy dish.

Here Are Some Additional Tips:

  • For a crispier crust, reverse sear your food. To do this, cook your food over indirect heat until it reaches the desired internal temperature. Then, sear the food over direct heat for a few minutes to create a crispy crust.
  • Use a variety of wood chips to create a complex smoke flavor.
  • Add the wood chips to the smoker just before cooking. This will help to ensure that the wood chips produce a fresh smoke flavor.
  • Experiment with different cooking times and temperatures to find what works best for you and your PBC.

Here Are Some Troubleshooting Tips:

  • If the temperature of the PBC is too low, try adding more charcoal to the charcoal basket.
  • If the food is not cooking evenly, try moving the food to a different location on the cooking grate.
  • If the food is sticking to the cooking grate, try brushing the cooking grate with oil before cooking.

By following these tips, you can get the most out of your Pit Barrel Cooker and produce delicious smoked food every time!

Bonus Tip:

  • Clean your PBC regularly. This will help to prevent rust and corrosion, and it will also help to improve the flavor of your food.

I hope these tips help you to enjoy your Pit Barrel Cooker to the fullest!

Photo courtesy of https://bbqingwiththenolands.com/

Common Mistakes To Avoid When Smoking Flank Steak On A Pit Barrel Cooker

Smoking flank steak on a Pit Barrel Cooker (PBC) is a great way to cook this flavorful cut of meat. However, there are a few common mistakes that people make when smoking flank steak on a PBC. Here are some tips on how to avoid these mistakes:

Mistake #1: Overcooking The Flank Steak

Flank steak is a lean cut of meat, so it is important to not overcook it. Overcooked flank steak will become tough and dry. To avoid overcooking the flank steak, use a meat thermometer to check the internal temperature of the meat. Flank steak is best served medium-rare to medium. Don't assume that you will know when the steak is done. I prefer to use a thermometer because when slicing the steak, the center should have some pink.

Mistake #2: Not Using Wood Chips

Wood chips add a delicious smoky flavor to smoked flank steak. When smoking flank steak on a PBC, be sure to use wood chips. Popular wood chips for smoking flank steak include hickory, oak, and mesquite.

Mistale #3: Not Preheating The PBC

It is important to preheat the PBC before cooking. This will help to ensure that the flank steak cooks evenly. To preheat the PBC, fill the charcoal basket with charcoal and light the charcoal. Once the charcoal is lit, place the lid on the PBC and allow it to preheat for 30-45 minutes, or until the internal temperature reaches 250-275 degrees Fahrenheit.

Mistake #4: Overcrowding The Cooking Grate

It is important to not overcrowd the cooking grate when smoking flank steak on a PBC. Overcrowding the cooking grate will prevent the flank steak from cooking evenly. To avoid overcrowding the cooking grate, be sure to leave enough space between the flank steak and other food on the cooking grate.

Mistake #5: Not Letting The Flank Steak Rest

It is important to let the flank steak rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.

By following these tips, you can avoid common mistakes when smoking flank steak on a Pit Barrel Cooker and produce delicious smoked flank steak every time!

Pit Barrel Cooker Flank Steak Serving Suggestions

Smoked flank steak can be served with a variety of sides, such as:

  • Roasted vegetables
  • Grilled potatoes
  • Mashed potatoes
  • Rice
  • Pasta
  • Salad
  • Chimichurri sauce
  • Garlic aioli
  • Horseradish sauce

Enjoy!

Tips For Carving Smoked Flank Steak

  • Let the flank steak rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
  • Slice the flank steak against the grain. This will make the steak more tender.
  • Serve the flank steak immediately for the best flavor.

Conclusion

Smoking flank steak on a Pit Barrel Cooker is a delicious and easy way to cook this flavorful cut of meat. The PBC's unique design allows you to smoke and grill your flank steak at the same time, resulting in a juicy steak with a crispy crust. Additionally, the PBC infuses the flank steak with a delicious smoky flavor.

Here Is A Quick Recap Of The Key Tips For Smoking Flank Steak On A PBC:

  • Preheat the PBC to 225-250 degrees Fahrenheit.
  • Season the flank steak with your favorite rub or marinade.
  • Place the flank steak on the PBC cooking grate.
  • Smoke the flank steak for 1-2 hours, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
  • Remove the flank steak from the PBC and let it rest for 10 minutes before carving.

Additional Tips:

  • Don't overcrowd the cooking grate.
  • Monitor the temperature of the flank steak closely.
  • If you want a crispier crust, sear the flank steak over direct heat for a few minutes before slicing and serving.

Make sure to comeback to SmokyBeginnings.com as we are continuously adding new recipes and tips to the site.

Pit Barrel Cooker Flank Steak FAQ

Q: HOW DO YOU COOK STEAK IN A PIT BARREL COOKER?

A: To cook steak in a pit barrel cooker, preheat the cooker to 225-250 degrees Fahrenheit. Season the steak with your favorite rub or marinade and place it on the cooking grate. Smoke the steak for 1-2 hours, or until the internal temperature reaches the desired doneness. Remove the steak from the cooker and let it rest for 10 minutes before slicing and serving.

Q: HOW DO YOU COOK FLANK STEAK SO IT'S NOT TOUGH?

A: Flank steak is a lean cut of meat, so it is important to not overcook it. Overcooked flank steak will become tough. To cook flank steak so it's not tough, cook it to medium-rare to medium doneness. You can also tenderize flank steak by marinating it before cooking.

Q: WHAT IS THE BEST COOKING METHOD FOR FLANK?

A: The best way to cook a tomahawk ribeye is to smoke it. This will give the steak a rich, smoky flavor and a tender, juicy texture. To smoke a tomahawk ribeye, follow the steps above for cooking a tomahawk steak on a Pit Barrel smoker.

Q: HOW LONG TO COOK FLANK STEAK ON PROPANE GRILL?

A: To cook flank steak on a propane grill, preheat the grill to high heat. Cook the flank steak for 2-3 minutes per side, or until browned and cooked to the desired doneness.

Q: WILL FLANK STEAK GET MORE TENDER THE LONGER YOU COOK IT?

A: No, flank steak will not get more tender the longer you cook it. In fact, overcooking flank steak will make it tough. To cook tender flank steak, cook it to medium-rare to medium doneness.

Q: DOES FLANK STEAK GET TENDER THE LONGER YOU COOK IT?

A: No, flank steak does not get tender the longer you cook it. In fact, overcooking flank steak will make it tough. To cook tender flank steak, cook it to medium-rare to medium doneness

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About the author

CJ Ferrara

CJ Ferrara is a BBQ enthusiast, who shares his passion for grilling and smoking meats with the readers of Smoky Beginnings. When he isn't grilling, smoking meat, or writing BBQ-focused articles you can catch him spending time with his family and enjoying a sporting event.


Find out more about CJ on our About Us page


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