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London Broil to pulling stage?

post #1 of 18
Thread Starter 

Saw some gorgeous chunks of London Broil in the meat case at My favorite market and was tempted.  I did a quick search here and see where everyone grills them, or smokes and pulls them when rare to med rare, but didn't see anyone who smoked to pulling stage.  I would think it would be just as good as brisket, but possibly more difficult to slice due to the grain?

 

I've grilled several, but never smoked one.  Is it a good candidate for taking to 200-205° IT for pulling?  Since getting the offset, I'm becoming much more adventurous with the smoking menusausage.gif

post #2 of 18
Mostly everyone will tell you its too lean, me included.
However with that said, give it a shot anyhow
Sometimes we rely too much on others opinions and miss out on the fun experimenting and learning.
Give it a shot and let us know.
My favorite ribs to date were Baby Backs at 450° and I would not have believed if I had not tried it myself.
post #3 of 18
Thread Starter 

Thanks.  I kind of figured as much, but wanted some input from experience.  The Brisket I did last was super lean and it had an incredible smoke ring.  If I hadn't of foiled it with apple juice the last couple of hours it would have been a bit dry.

 

I get most of my meats at Harter House markets and they are known for great meat and the old fashioned butcher case.  They trim everything very well which can be bad for smoking.  I didn't venture out of my comfort zone with the ECB box smoker, but the new offset has me wanting to try more things
 

post #4 of 18
Then don't be afraid to try it.
I wrote an article on here a while ago called the Sacraficial Picnic.
I ran the pit in temp ranges of 225 - 325 and broke most of my own rules.
The final product was no different than my other cooks that were more controlled.
post #5 of 18
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

Then don't be afraid to try it.
I wrote an article on here a while ago called the Sacraficial Picnic.
I ran the pit in temp ranges of 225 - 325 and broke most of my own rules.
The final product was no different than my other cooks that were more controlled.

 

 

I just pulled up the post and gave it a read.  Interesting experiment for sure and thanks for making mention of the story!

 

I make some killer BBQ meatballs in the oven, so will have to whip up a new batch before long and and try them smoked.  I'll document the results, good, bad or indifferent.  I never had the courage to try them in the ECB

post #6 of 18

I would tend to say too lean also, but they smoke up real nice for sliced sammies.

 

1000

post #7 of 18
Thread Starter 
Quote:
Originally Posted by Flash View Post

I would tend to say too lean also, but they smoke up real nice for sliced sammies.

 

1000


What IT did you take that one to and how hot did you cook it? looks might tastydrool.gif

post #8 of 18
very interested to see the outcome of this. good luck! ill be watching.
post #9 of 18
Quote:
Originally Posted by radio View Post


What IT did you take that one to and how hot did you cook it? looks might tastydrool.gif

 

x2 on that...looks great!
post #10 of 18

Med rare for mebiggrin.gif

Happy smoken.

David

post #11 of 18

Med. Rare  here too. drool.gif

 

If you want to see how it does Pulled , wrap it in Bacon and cook to 200*F. Being so lean , it should do good with the Bacon.

 

Happy experimenting and as always . . .

post #12 of 18
Quote:
Originally Posted by radio View Post


What IT did you take that one to and how hot did you cook it? looks might tastydrool.gif

 

That one was probably done around 225º and pulled at 135º IT. Marinaded in Mojo Crillio. Sometimes I do a quick sear on it first, then into the smoker. They don't take long.

post #13 of 18
Thread Starter 
Quote:
Originally Posted by Flash View Post

Quote:
Originally Posted by radio View Post


What IT did you take that one to and how hot did you cook it? looks might tastydrool.gif

 

That one was probably done around 225º and pulled at 135º IT. Marinaded in Mojo Crillio. Sometimes I do a quick sear on it first, then into the smoker. They don't take long.


Thanks for the details.  I've never marinated one before grilling, but always used rub instead. I'll have to try that very soon!  Wonder if a reverse sear would work better than before the smoke?

post #14 of 18
I have done one to 200 @ 225, I didn't wrap it or cover it with bacon, Tasted great but wasn't as tender as I expected.
post #15 of 18
Thread Starter 
Quote:
Originally Posted by Slider n Copa View Post

I have done one to 200 @ 225, I didn't wrap it or cover it with bacon, Tasted great but wasn't as tender as I expected.

Thanks for the input.  I can't recall ever having a really tender London Broil. even at med rare they seem to be a bit chewy, so that's why I was wondering about cooking one to the pulling stage.  "Course I've never injected or marinated one, so that might be the ticket

post #16 of 18
IM thinkin use a tenderizer that punches holes in it.Marinade in apple juice, vinagar and some eevo and a bouillon cube. Punch holes all over both sides, Put it in a bag for a day or 2 turning it over every 12 hrs. Take it out and let it warm up to room temp. IM gonna cover the topside with bacon into the smoker @ 200 to 225 smoke it to about 135-140 then i will put it in a foil pan dump the marinade in cover it and take it to 200,, Just a thought
post #17 of 18
Quote:
Originally Posted by radio View Post
 

Thanks for the input.  I can't recall ever having a really tender London Broil. even at med rare they seem to be a bit chewy, so that's why I was wondering about cooking one to the pulling stage.  "Course I've never injected or marinated one, so that might be the ticket

I've never understood the love for London Broil. I think originally it was made from flank or even skirt steak as a way to promote what used to be the cheaper cuts of meat. Anymore it's top round, and it's always tough. It was on sale a couple weeks back and I got a package of 2. Broiled one to med rare and used the other in Stroganoff. Flavor was wonderful, but the one I broiled was almost inedible, even sliced paper thin. The other was ok since it was cut into quarter inch cubes. Only way I'll try it again (which I may, cuz it's on sale again) is to treat it like a brisket or chuck roast. Smoke for 4 hours then wrap and braise. I'd guess there's enough connective tissue in there to make it pretty juicy once it breaks down.

post #18 of 18

Never tried to smoke it other than once cut and marinated to turn into jerky. I may need to get some and try it.

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