Smoked Skirt Steak [Easy Barbecue Beef] (2024)

FAQs

How long do you smoke a skirt steak? ›

Set up smoker for cooking at 200-225 degrees F over indirect heat. If your smoker uses a water pan, fill it up. When smoker is ready, place meat onto grates and let it smoke using oak or your favorite wood for about 45-60 minutes or until it reaches an internal temperature of 100-110 degrees F.

Skirt steak is a lean, thin cut of meat, which means for the best results you need to cook it hot and fast. You'll only need 3 to 4 minutes per side for a golden brown, crispy crust that gives way to a decadently juicy, pink interior. Ideally, go for rare to medium-rare and no longer.

Smoke your cut of choice at 225 degrees F for about 45 mins to 1 hour, or until it's almost at your desired doneness. 2. Remove steak from the grill and increase the temperature to High. 3.

Place steaks on a smoker rack seasoned with olive oil. Allow to smoke for approximately 45 minutes to one hour, depending on your desired doneness. For medium rare, pull the steaks when they reach 125°F, or 135°F for medium.

When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. Place the skirt steak directly on the grill grates. Close the lid and smoke for 45 minutes.

There's something special about a smoked steak's rich, natural flavor cooked the way you like it. It's that infused smoky flavor and a tenderness that can't be replicated that will make you fall in love with the process of smoking steak.

Skirt steak is long, narrow, and only ½ to 1 inch thick. Because it's so thin, you need to cook it over high heat to ensure that the outside is well browned by the time the interior is tender and juicy. That makes a grill, which is easy to get blisteringly hot, the best tool for the job.

Place your steaks directly above the coals and sear for 2 to 3 minutes total, per side. With skirt steak, we like to break from standard protocol by flipping frequently to achieve a good crust.

Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

This method helps produce beef that's tender and succulent, even if you're starting out with a cut known for being tough and difficult to break down. You'll need more time to smoke a ribeye or porterhouse than you would to grill or pan sear it, but the results are well worth a bit of patience.

How long to cook steak on smoker at 250? ›

Instructions. Preheat a smoker to 250f. Cover the steak thoroughly with Hardcore Carnivore Black seasoning, then place it into the smoker. Smoke the steak until it reaches an internal temperature of 125f, about 90 minutes.

Get smoky!

Place your steak on the grates of your smoker, close the lid, and smoke the meat until the steaks reach your desired internal temperature (115 degrees for rare, 125 for medium rare, 135 for medium, 145 for medium well and 155 for well).

Our top choices are brisket, pork shoulder (for pulled pork), pork chops, and ribs. You can also give our St. Louis Ribs a try in your new smoker. Beef brisket, pork shoulder, and ribs are three cuts that offer sufficient fat to keep them juicy and tender when done.

Juicier Meat

Some people think you get more smoke flavor but the meat soaks up all the smoke up until the stall time. Wrapping meat is a traditional technique for locking in flavor and juiciness, especially in tropical environments where leaves are used.

While the you let the meat sweat in the rubs, prepare your smoker to get to 225°F. Add hickory wood chips. Next, cook the flank steak in the smoker until it reaches 136°F internal temp (around 30 minutes depending on the size of the steak).

Place steak on grill grate and smoke for 45 to 60 minutes. Remove steak from the grill. Increase temperature to the highest setting and allow grill to fully preheat. Sear steaks on the hot grill grates until they reach an internal temperature of 125℉ for medium-rare.

Add 1–2 tbsp. of vegetable oil or butter to the skillet (enough to coat the bottom) and immediately place the Skirt steak in the hot skillet. For the perfect medium-rare Skirt steak on the stove, sear in a skillet for 8–11 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.