London Broil - 1st try

Discussion in 'Beef' started by sumosmoke, Apr 20, 2008.

  1. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    With all of the reading and chatting with the SMF gang, I've finally worked up the guts to try a london broil. Up to this point, the only meats I've smoked have been pork (i.e. ribs, bb, pork loin) and have been really excited to try a piece of beef.

    The LB was marinated for 15 hours in a mojo marinade. While I was getting the fire ready, the meat sat on the counter to get to room temp. Using Duraflame hardwood briquettes and hickory chips, I got the smoker temp to 250 deg. and placed the hunk o' meat on the grills. I didn't sear the meat, will have to try that next time.

    I've been able to maintain the internal smoker temp around 225 to 250 deg. and after an hour of cook time the meat is already at 135.

    Will take it to 145 - 150 (we're wussies and like our meat cooked) and pull to tent and rest.

    For now, here is some q-vue <I wouldn't dare post a thread without any> [​IMG]

    Thanks to the SMF gang for all the help. Couldn't have done this without their posts.
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  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good keep the Qview coming [​IMG]
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    looking good sumo-next it will be a brisket.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Thanks Piney, and Desert! I am working my way to the merry land of brisket.

    Had to add some more wood chips to the little cast iron box I am using, for the first time. Not sure I'm liking that method as much as my prior method of throwing chunks of hickory into the fire. Will have to try it a few more times to really form my opinion.

    The TBS is flowing nicely and the smell is scrumptious. Should be timed perfectly for a nice dinner. More q-vue to come.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds great don't forget to let it stand awhile before slicing. Look forward to more mouth watering Qview I'm gettin hungry
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I pulled the LB at 165 internal and it rested in a tented aluminum foil house for about an hour while I prepared the other grub. The surprise was how quickly the LB cooked! I had it off within 2 and 1/2 hours. After doing pork smokes that last a minimum of 6 hours, this was quick!

    Side items included boiled white potatoes in salt water, doused with butter, corn on the cob, and sauté sweet onions and peppers.

    Overall, husband enjoyed the dinner. The smoke flavor was really good and he didn't mind the lb being "cooked". It was a tad chewy IMO, however bearable.

    Two major improvements for next attempt:
    a. Get an electric dig. thermometer with a probe. That manual big dial probe was awkward and had to be moved around to be sure it wasn't too close to the bottom or the top.

    b. Pull lb off earlier as it cooked quite a bit after it was tented in foil. I read the posts about pulling around 130 but we're medium cooked beef people and I was afraid it would be too rare at 130. Live and learn .... at least it was still edible [​IMG]

    Here are some final pics of how dinner turned out. Will definitely try again. Found something hubby enjoyes [​IMG]
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  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good [​IMG] when you do your brisket don't expect it to be so quick tho [​IMG]
     
  8. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    Looks Real Good.
     
  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    That is awesome. Are you sure that was your first time? LOL
    Andy.
     
  10. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Thanks Andy! Yeah, it was my first LB smoke. Many more to come 'cause it scored points with hubby. Wish they would come down in price some, I paid $3.49 / lb ON SALE!
     

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