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 menu