smoker ChartsDATASHEET // CT-SM-090
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Flank Steak (Whole, 1.5–2 lb / Smoked Reverse Sear) in the smoker
Specification: 2 lb whole flank steak marinated in lime, soy, and garlic
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
45–60 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
130°F (54°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare flank steak (whole, 1.5–2 lb / smoked reverse sear) (2 lb whole flank steak marinated in lime, soy, and garlic).
2
Cook
Cook for 45–60 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Internal temp reaches 125°F in smoker, searing to 130°F medium-rare with dark char Confirm internal temperature reaches 130°F (54°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Flank Steak Timetable & Weber Wood Smoking Guide
Pro Tip: Smoke low at 225°F for 45 minutes, sear over high heat for 1 minute per side, and always slice thinly across the grain at a 45-degree angle.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)