This was an experiment i tried yesterday. I cooked a flank steak low and slow. I wrapped the whole thing up in bacon to keep it moist. This was previously believed to be a hot direct griiling meat...not anymore.
For this recipe I used a 1.5 lbs flank steak with some fat content.
I layed plastric wrap and pounded flat with a smoth meat mallet.
From there I added a layer of proscuitto, spinach, artichoke hearts, sundried tomatoes, than last sliced mozzerella.
I rolled up like a jelly roll and wrapped the whole thing with bacon and securing with toothpicks.
I put in the pit using oak keeping temps at 225. I let it stay in the pit till the bacon looked ready. About five hours total cook time.
I served it up with garlic bread, ceasar salad, and tortellini with a homemade sun dried tomato pesto.
The meat came out very moist and tender. I was pleased beyond my expectations.
http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=7b6jg68.87m3i6j0&Uy=tl1pyz&Ux=0