Awhile back, I bought a 25 lb. mixed assortment of beef from a local grass-fed producer. I was recently rummaging through my freezer to see what I still had left and came across an unlabeled package that looks to be a fairly thin folded piece of meat about two pounds in weight. I'm guessing it's probably a skirt steak. So naturally, I wondered whether this might be a good candidate for the PBC.
Has anyone on here ever done this before? Based on what I've read about cooking these, I'm thinking this would probably work better grilling on the grate rather than hanging like we do with the thicker cuts of meat. Please share your first-hand experiences or even your theories based on your PBC wisdom.