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London Broil 6/12

post #1 of 4
Thread Starter 


Took about five hours (with two separate stalls). I thought it tasted good, but as usual my wife and daughter were unimpressed. For now on I will be smoking for one.

post #2 of 4

I'd have made either dried beef or a pastrami from a London broil!

post #3 of 4

yes, that can be a fairly dry cut for a long smoke. I use that cut a lot for making jerky since it has very little fat in it. Perhaps try a chuck roast?.....

post #4 of 4
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

yes, that can be a fairly dry cut for a long smoke. I use that cut a lot for making jerky since it has very little fat in it. Perhaps try a chuck roast?.....


Chuck roast sounds like a plan

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