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London Broil Q-view

post #1 of 16
Thread Starter 

Wanted to smoke a london broil this sunday (trying to change diet and eat a little healthy).  Smoked it at 225 for about two hours and pulled it at 150 (wanted to pull it at 140 but my wife wanted it more well done BIG MISTAKE).  Used apple and hickory wood and injected it with worchestor sauce.  Got nice smoke ring, but next time i will pull at 140 it was very flavorful but little little dry for my taste.







post #2 of 16

Looks good to me.

post #3 of 16

I like it!

Did you put anything on it?

How long did it take?

post #4 of 16
Thread Starter 
Originally Posted by Arnie View Post

I like it!

Did you put anything on it?

How long did it take?

I put a coat of yellow mustard and a rib rub.  It took about 2 hours and then two hours in the cooler.  It was really good, just want to make it rare.

post #5 of 16


I may have to try that, but I'll have to hide the mustard.

post #6 of 16

Hmm, nice & pink inside.


Looks real good from here.



post #7 of 16

yep looks very good

post #8 of 16

Great Q View

post #9 of 16

I'll take the leftovers that you don't like.    Looks real good from here.

post #10 of 16
Thread Starter 

Thanks guys.  The WSM was insane, i used minion but adjusted it and only put in half of the chimney of lit.  It held at 225 perfectly.  But next time im going to take it a little more rare.  It was a lot of fun.

post #11 of 16

Looks great! I wish I would have thought of that, I just grilled a london broil this weekend. Not that it wasn't good, but smokes would have been something different.

post #12 of 16

Nice smoke! Thanks for the qview!  

post #13 of 16

if it was too dry, id try a marinade before smoking.  i love a good london broil marinaded for a few days in italian dressing or one of the A1 marinades.

post #14 of 16

London Broil is a cooking method/dish...Not a cut of beef.  The cuts of beef that most grocers label as London Broil...Top Round, flank etc are best suited for grilling hot and fast!.....If you choose to cook it slowly.. watch your internal temperatures closely or it will over cook, dry out, and be tough. Always cut across the grain for best results....HTH




Edited by Corn Cob - 9/8/10 at 9:11am
post #15 of 16

I agree with you and alittle pink never hurt anyone. Even pork should be alittle pinkish at the end. 

post #16 of 16
Thread Starter 

going to do another one on sunday

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