Been reading a bunch of threads about it so I thought I'd give it a whirl. Besides, Angus London Broils were BOGO at Harris-Teeter. Started with 4 pounds. Chilled in the freezer for a couple hours and made 1/4" thick slices on the old meat slicer. Trimmed some fat. Next we mixed up the rub and the marinade using this recipe. 4 lbs London Broil (sliced about ¼” thick) Marinade: ½ cup of soy sauce ½ cup of molasses ¼ cup of Thick L & P Worcestershire sauce ¼ cup L & P Worcestershire sauce ½ cup Coke 1 teaspoon sugar Seasoning: 1 ½ tablespoons of garlic powder 1 ½ tablespoons of onion powder 1 tablespoon of black pepper 1 teaspoon paprika 4 tablespoons of Morton Tender Quick Mix the wet ingredients separate from the dry. Make sure the sugar dissolves well. Then evenly sprinkle dry ingredients over meat and lightly rub. Flip meat and repeat. Then lay the meat in a 1-gallon zip lock bag. Add one layer at a time. Once one layer is done I apply some marinade in-between layers. Put 2 lbs in each gallon bag to marinate in 1 cup of marinade per bag. Add next layer of spiced meat then add additional marinade over top of next layer and so on. Tender Quick should be 1 tablespoon (TBS) per each pound of muscle meat. Refrigerate for 24 hours, and then lightly rinse meat under cold water and pat dry before dehydrating or smoking. Evenly distribute the rub on both sides of the beef strips. Let sit for an hour. Next we layered then in the bag with the marinade. Into the fridge for 20 hours. Then out of the fridge and ready to be rinsed in cold water. They look the same as they did 20 hours ago in the bag. Now we rinse in cold water... ...and dry on some paper towel and newspaper. Now it's off to the smoker. Using my homemade Amaz-n-smoker with hickory, pecan and apple dust. Hit it with smoke for 2 hours. Sitting at 112. Stayed around 110 - 120 for the first 2 hours. Very TBS After 2 hours we bumped up the heat to 135. Lookin and smelling good. Intermission. See you in a couple hours.