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I know the deal ( no Q-view it didn't happen)

post #1 of 8
Thread Starter 

  I got a beauty London Broil the other day , big one looked like a football  ....

I  took the coffee grinder put in Garlic salt, Onion  powder , cracked pepper and a touch a salt ground it up as fine as baby powder , then I rubbed the broil with Worcester  and then the fine powdery mix ... placed it in sealed large plastic bag for 24 hours

 

Fired up the grill ( as hot as I could get it )  Dropped the broil on each side for 2 mins.

Then I popped it into the smoker at 220, for almost 3.5 hours .......removed it at IT 135

wrapped it in foil .  

The next day (lunch time )  took it out and MAN it was nice and rare juicy as heck !

 

The unbelievable thing to me    was not only was it great tasty and tender as heck ..........

That hunk a meat ....stayed juicy  for 5 days ! each time I took it outta the fridge to slice it up to eat ....the juice ran like crazy !    NEVER have I made a London Broil that stayed that juicy and pink , of course Never have I smoked one.

 

I learned two valuable lessons  #1  smoke London Broil is the way to go !

 

                                                           #2  always do a Q-View 

 

 

 

post #2 of 8
Quote:
Originally Posted by Tiki Guy View Post

  I got a beauty London Broil the other day , big one looked like a football  ....

I  took the coffee grinder put in Garlic salt, Onion  powder , cracked pepper and a touch a salt ground it up as fine as baby powder , then I rubbed the broil with Worcester  and then the fine powdery mix ... placed it in sealed large plastic bag for 24 hours

 

Fired up the grill ( as hot as I could get it )  Dropped the broil on each side for 2 mins.

Then I popped it into the smoker at 220, for almost 3.5 hours .......removed it at IT 135

wrapped it in foil .  

The next day (lunch time )  took it out and MAN it was nice and rare juicy as heck !

 

The unbelievable thing to me    was not only was it great tasty and tender as heck ..........

That hunk a meat ....stayed juicy  for 5 days ! each time I took it outta the fridge to slice it up to eat ....the juice ran like crazy !    NEVER have I made a London Broil that stayed that juicy and pink , of course Never have I smoked one.

 

I learned two valuable lessons  #1  smoke London Broil is the way to go !

 

                                                           #2  always do a Q-View 

 

 

 


Sounds Great Tiki!!!!!

 

That Sirloin Tip I did a few weeks ago was like that.

 

After pulling it, I put it on a plate, covered it with foil, and put it in the microwave to keep Smokey (kitty) away from it.

An hour later the plate was overflowed with bloody juices, and the micro turn-table was beginning to fill up with juice.

 

Then I wrapped it in plastic wrap, and put it in the fridge, on another dish, and the next day that dish was full of juices !!!

 

Yet the vacuum packer was still sucking juices out of it when I was wrapping it for freezing!!!

 

Wish I could see yours!!!-----LOL---Next time.

 

Bear

 

post #3 of 8

Sounds great!

 

Wish you took pics!

post #4 of 8
Thread Starter 

Yeah Fellas , from here on in I think I will Q-View um all ......share if they come out good ...DELETE if not like it never happened .  BUt I will do that again with the London Broil it was fantastic !

post #5 of 8

Well it sounds good.

JC1947

post #6 of 8

Still sounds like a good plan....Did it get good smoke after searing the meat first?...JJ

post #7 of 8
Thread Starter 

 Kinda nice light smoky flavor ...not to strong ...but noticeable

post #8 of 8

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