I've smoked about a dozen London Broils, absolutely perfect.
I usually take the meat to 135* and then do a reverse sear.
Yesterday, stupid me, after the reverse sear, I wrapped the meat in foil for about 20 minutes while I got the remainder of the meal ready.
Normally, I never wrap the meat after searing it. Wrapping it in foil for so long causes the meat to continue cooking.
I always enjoy the meat with a little pink in the middle. It's always been tender and perfect.
Some people can not master multi-tasking and I'm obviously one of them.
The end result was sub-par.. I had to douse it with steak sauce and horseradish.
Finally, I chucked it to the family pooch, Max. He loved it.
Below are pics of the failed meat;
a perfectly cooked London Broil; and
The winner of the failed meat (enjoying a big bone). lol
Oh well, back to the old drawing board