When smoking some flank, skirt or in this case thin chuck for street tacos; do you smoke and sear until your desired doneness like medium rare or go for a tender 200ish temp? So far I only smoke until 100 internal temp then sear to 125. I’m wondering if smoking it as if it’s a traditional smoked meat would yield a better result. Anyone play around with that?
Doneness for street tacos
- Thread starter Oneilln
- Start date
sparkyv
Well-known member
I'm fairly new to pellet grilling, and I was sorta asking the same regarding fajitas (skirt).
