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GOSM Cherry Smoked LB

post #1 of 13
Thread Starter 

July 17th, 2014


Smoked London Broil

 

 

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  • Marinated with Soy, Worcestershire, rubbed with Montreal Steak Seasoning, on GOSM using Cherry Wood.
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post #2 of 13

Oh my,  I will take a plate full.

post #3 of 13

Mmm...very nice SQWIB, that looks delicious!

 

Makes me want some beef for breakfast!  :drool

 

Red

post #4 of 13
Thread Starter 
Quote:
Originally Posted by SeenRed View Post
 

Mmm...very nice SQWIB, that looks delicious!

 

Makes me want some beef for breakfast!  :drool

 

Red

I've been eating it all last week, cold right out of the ziploc bag.

post #5 of 13

Nice....I may have to give LB's a second look as a smoking meat. I usually just use them for jerky as they can be tough grilled if not vigilant. That looks brisket like...nice job....Willie

post #6 of 13

Nice! I noticed that my usual grocery store has just started to stock cherry chunks in bags, like hickory and apple. I don't have much experience with cherry.

post #7 of 13

Man that looks great got to try that

post #8 of 13

Those look fantastic SQWIB!!

 

What temp where you smoking at and what IT did you pull them off at?

post #9 of 13
Tasty looking steak! My poor GOSM hasn't seen use since November!
post #10 of 13
Quote:
Originally Posted by knifebld View Post

Those look fantastic SQWIB!!

What temp where you smoking at and what IT did you pull them off at?

What he said!
post #11 of 13
Thread Starter 
Honestly not sure of temps but usually run high heat till an internal of 135.
This cool was high heat then dropped heat and smoked internal 145 about 2 hours longer than usual. Meat was pretty tender and had a smokie taste and reminded me of jerky but not by texture.
Ate this LB all week and was awesome if you like smokie.
The LB's I did a few weeks before were better from a "steak Dinner" perspective if you know what I mean
post #12 of 13
Quote:
Originally Posted by SQWIB View Post

Honestly not sure of temps but usually run high heat till an internal of 135.
This cool was high heat then dropped heat and smoked internal 145 about 2 hours longer than usual. Meat was pretty tender and had a smokie taste and reminded me of jerky but not by texture.
Ate this LB all week and was awesome if you like smokie.
The LB's I did a few weeks before were better from a "steak Dinner" perspective if you know what I mean

Thanks!
post #13 of 13
That looks awesome SQWIB, fine smoke there ! icon14.gif
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