My first London Broil smoke…
2 Cups light brown sugar tightly packed
¾ cup kosher salt
⅓ cup chili powder
2 teaspoon ground black pepper
2 teaspoon thyme
2 teaspoon oregano
2 teaspoon onion powder
I should explain, family doesn’t handle really spicy foods and we even have one relative who can’t have peppers at all. So the usual cayenne pepper had to be excluded. Anyway… I applied the rub the night before. I had a 4 lb. London Broil I just got from the store. Added a little bit of olive oil to help it stick and applied the rub liberally to the meat. I then placed it in a Ziploc bag overnight.
The next day I pulled it from the fridge and left it out to remove some of the chill from the fridge.
My rig is not Pro by any stretch. I am still working on getting parts for the mods. It is a Char Griller 3001 with the side fire box.
I am planning on sealing off the joint where the fire box meets the grill boxy and adding gaskets to the door and Lid.
Apple/Mesquite chunks and splits I ordered from a local warehouse.
My goal is to keep the grill at around 225 with a good smoke going, it can be a be a bit tricky with wood burning, but we will see how it goes….
After about 2 hours, meat hit the IT of 110, time to flip!
Added a water pan as well to keep things a bit moist in the chamber.
Meat is coming along nicely. Added a couple of smaller Applewood chunks to give a last shot of smoke (meat is registering IT of 135).
Hit an IT of 140 so pulled it and gave it a double wrap of foil and got it into the cooler with a towel for a while… 2 hour nap time. J
I usually cook my meats to a rare\med rare finish, but since my wife was my critic, I ran a bit longer to hit a bit more toward medium… Here are the first couple of slices from the point end….
It ended up pretty tender and moist. Got the thumbs up from my wife and my kids can’t seem to get enough of it. I guess that means it turned out pretty good!!!
If you guys have any thoughts, please share!!! I am a beginner and just trying some different techniques!