New Posts  All Forums:Forum Nav:

london broil

post #1 of 6
Thread Starter 

london broil is on sale this week for 1.99 a LB .Can i get my butcher to cut it 2inch thick steaks and then smoke it like i would a brisket?(brisket is 4.25 LB)

post #2 of 6

Sounds like a plan to me.

post #3 of 6
Thread Starter 

do you think it will dry out because there is hardly any fat in london broil?

post #4 of 6

depends on what cut it is... "london broil" is not a specific cut of meat, it is terminology for it's useage, the way it's cooked, which is by searing and broiling medium rare.  You could smoke it but only raise it's internal temp to 135° - 145°, otherwise it would be dried out, and I would sear it on a grill first also.  Cooking low and slow should be reserved for less tender, fattier cuts of meat that will tenderize while cooking and have enough internal fat and marbling to do so.

post #5 of 6

I'd have to say, "Pops Nailed It---As usual !"

 

 

Bear

post #6 of 6
Quote:
Originally Posted by Bearcarver View Post

I'd have to say, "Pops Nailed It---As usual !"

 

 

Bear


DITTO For sure!

 

SOB
 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef