Quote:
Originally Posted by jonumberone
Moses, what cuts of steak have you tried this on?
I was planning to do it on a couple of 2 inch thick Porterhouses before I read in the link you posted to use thin cuts like Flank, or Skirt steak.
Would it work on a thicker cut? Or am I better off sticking to the recommendations in the article?
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I have done it on 1.5" rib eyes, two 2-3 lb eye roasts, and am going to try on a 3-4 lb piece of short ribs I bought yesterday. In Framingham where I live; primal cuts and butchers are everywhere with all Brazilians that live here. Literally all my neighbors have smokers on their property.