TRAEGER FLANK STEAK RECIPES

HOW TO SMOKE A FLANK STEAK ON A PELLET GRILL {TRAEGER, PIT ...

How to Smoke a Flank Steak on a Pellet Grill {Traeger, Pit ... image

A flank steak is heavily seasoned with a dry rub and then smoked until an internal temperature of 135F is reached. The steak is sliced thinly against the grain and served with peppers and onions.

Provided by Smokin Dave

Total Time 150 minutes

Prep Time 60 minutes

Cook Time 90 minutes

Number Of Ingredients 5

Ingredients

1 flank steak (about 1.5 pounds)
3 tbls Dry Rub for Beef - Steer Season by Meat Mitch or our Award Winning Brisket Rub.
I sweet yellow onion
1 orange bell pepper
1 tablespoon peanut oil

Steps:

Trim the flank steak of any large deposits of surface fat.
Season the steak with dry rub and let sit for 30-60 minutes.
Thinly slice the onions and peppers.
Smoke the flank steak at 225F for 90 minutes with hickory to an internal temperature of 135F.
Remove the steak from the smoker, cover, and allow to rest.
Toss the peppers and onions with peanut oil and a dash of salt and pepper and sauté them until slightly brown and tender.
Slice the smoked flank steak thin against the grain and serve with the peppers and onions.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD

Traditional Smoked Salmon Recipe - Wet Brine Method image

Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!

Provided by Michael Haas

Categories Appetizer

Total Time 1440 minutes

Prep Time 975 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 6

Ingredients

3 lbs salmon (Large fillet preferred)
11.5 cups water
1 3/8 cup kosher salt
1 1/4 cup brown sugar
1 tsp onion powder
1 tsp garlic powder

Steps:

Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.

Nutrition Facts : ServingSize 6 oz, Calories 313 kcal, ProteinContent 33.1 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 75 mg, SodiumContent 800 mg, CarbohydrateContent 22.7 g, SugarContent 22.2 g, FiberContent 0.1 g

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TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD

Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!
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