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Need some ideas for a London Broil tomorrow.

post #1 of 13
Thread Starter 

I have this monster London Broil I bought yesterday and I am looking for some ideas.  In the past I have marinaded it in brown sugar and soy sauce mixture and then threw it in a hot cast iron skillet on the stove and cooked it medium rare to rare.  They are good like that but can be tough.  I am looking for some smoking ideas.  I have some beef broth I am thinking about putting in a catch pan underneath to get some au jus but I am curious on temps and times.  Also any spices or seasonings that will go well with it.


Thanks for the help.beercheer.gif

post #2 of 13

I've never smoked LB, I like soaking in jalapeno juice overnight and grilling medium and slice thin against the grain. 

post #3 of 13

I never smoked a LB either, They always work best (for me) on a very hot grill.

I like the SPOG on mine.

post #4 of 13

Same as above.

post #5 of 13
Thread Starter 

I am going to try it today.  I have found some recipes online which I am going to modify.  It looks like I need to cook it at 225-250 for 30 minutes per pound.  Reach an internal temp of 140 and let it set.  My plan is to keep it moist with a beef broth from the pan I put underneath full of broth.  I will do a QView for everyone on here and if it turns out super well I will share.  You never know until you try, right?



post #6 of 13
Thread Starter 

Just so you guys know I cooked the broil and it was not bad but 30 minutes per pound is too much at 250.  If I would have been a little more proactive I would have had it just right.  I say 15 minutes per pound at 250 degrees. 


What I did was put it in a cast iron pan and about 2 inches of beef broth in there with it to keep it nice and moist while it still got a lot of smoke.  Like I say if I would have checked it after an hour it would have been perfect but we all make mistakes and I am up to 3 now.  I say if you get a good deal on a broil try it out and see what happens.  Just stay on top of it because over cooking ruins a broil.  Better luck next time!



post #7 of 13

I always do mine on the grill. We always marinate in a zip lock for 24 hours with a bottle of Italian dressing. Grill set at 350. I put over direct heat at 9 minutes per side. That is going by a 1.25 inch thickness of meat. I adjust time a few minutes more for thicker pieces. I do not flip or touch it until it is time to flip. I then let it rest on the cutting board with a piece of foil over it for the same amount of time that I cooked it for on one side. I have done it like this for 15 years and have always had a tender, juicy, medium rare piece of meat when finished. 

post #8 of 13



Marinate in Mojo Crillio over night, then on the smoker. Temp at 220º. We take it to 135º internal, then wrap in foil and let it rest for 30 to 45 minutes. Slice across the grain, its the best. Wife makes up a nice Au jus and we just past the meat thru it and onto a nice hoagie roll with some cheese, onions and peppers. Good stuff.

post #9 of 13

Or save it til the next day and slice it really thin for sammies.

post #10 of 13

I always use up any left overs the next day. Sliced up, put on either hoagie roll or ciabatta bread with some Italian dressing, provolone, sauteed mushrooms and onions. Bake a few minutes and load it up with lettuce.

post #11 of 13
Thread Starter 

I generally cook mine on the grill as well or on the stove top in a hot cast iron but I was trying something new.  I am going to do it again because I see potential if everything is done right.

post #12 of 13
Based on a previous post and pic by Flash, I tried smoking one a few weeks ago. Like you, I left it on a little too long, but it really was pretty good. I will definitely try it again.
post #13 of 13
Thread Starter 

Let me know when you do I want to see it!

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