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I am not sure as of yet... I may just take it off and rest it wrapped for an hour or so.. however.. i may very welll do that...it wouldnt take but 4 more minutes before I rest it
Well... the time has come....
Here is Sir London Broil.. all dressed up and rubbed down with a little body piercing...
He has a double date with the twins... Butter and Nut Squash... they too are all dressed up and rubbed down with EVOO, paprika, sea salt, black pepper and some stuff i got...
well... it certainly does...I have seen the other kind with rows of needles... i want to pick one of those up, I already have the mallet kind with the smooth and spiked faces... it works.. but it also seems to only do the "surface" on thicker cuts and to get it to the inside.. you really have...
So.. I have read TOO much about how to properly smoke a London Broil, Top Round, .. HUNK O' BEEF.. what ever you want to call it.
With that.. I decided to give it a shot...and a couple beers...
First up... the star of the show.....What we have here... is about a 3lb London Broil I picked up at...
And while I have your attention for a brief moment.. .I have a Maverick M ET-73. I am going to be doing two shoulders and probably a London Broil or brisket in about 2 weeks... My thought is I d like to have a probe in each hunk of meat.. so i am going to likely order the Maverick et733. my...
well... it has been almost a week... My wife.. the neighbors and I are all still alive after that STUPID mistake...life has just gotten in the way of the internet for a few days... so here ya go...
This is obviously after I took the skin off... and "re-cooked" it. I only took it to internal...
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