Can you Smoke a London Broil?

[shawnmaloney01]

Can you Smoke a London Broil?
If so, recommended temps, marinades etc.

Thanks

 

[chef jimmyj]

If you can eat it, you can Smoke It...
The rest is up to your taste. What part or the Beef animal is your local London Broil cut from? Here in PA, some stores label Flank Steak as LB. Some, a 2" Slab of Top Round sells as LB and other places, a thick cut of Chuck is LB. All get smoked at 225°F of higher. Flank is best no more than an Internal Temp (IT) Of 140 °, Medium, smoke to 120° then Sear to 130 with a 15 minute rest. I like more Rare and smoke 110° then sear to 120°F and rest. Finishes at 125-130, med/rare.
Round and Chuck are Tough hunks of meat. They can be smoked med/rare to medium but will take more Jawing to get them down unless cut Lunch Meat Thin. With these cuts, smoking to Probe Tender, a therm probe or skewer slides in with no resistance, at an IT of about 195° is a good way to go.
Marinades help to add flavor but do little to Tenderize. Below is my Go To for marinating London Broil or any Beef Steak. Marinate Overnight or longer...JJ

Grillin' BEEF Marinade

1C Soy Sauce
1C Brown Sugar
1/2C Minced Onion or 2T Onion Flakes*
1/2C Mirin or Wine (Any)
1ea Korean Pear, Delicious Apple, peeled and pureed or 1/2C Apple Sauce
2Tbs Minced Garlic
1Tbs Minced or Grated Ginger
1Tbs Sesame Oil
1Tbs Sriracha (Optional)
Combine all and Marinate 2 Flank or other Steaks, 24 to 48 hours. Makes great Jerky too. Up to 4 pounds of Beef Strips.
NOTE:* I remember Dad using Dry Onion Flakes, but Fresh Onion works too.

 

[chopsaw]

chef jimmyj
Perfect timing . Just saved the marinade recipe .
Ended up with 14 pounds of Flank steak last Thursday . LOL.
2 - 7 lb. cryo vac packs . Driving home it hit me , Flanks aren't 7 pounds !!
4 to a pack . Some good trim too .
Shawn mine are flanks , I'll be smoking one at some point , but I'll be watching this to see what you have , and what you do .
Good luck ,,, Thanks JJ .

 

[shawnmaloney01]

If you can eat it, you can Smoke It...
The rest is up to your taste. What part or the Beef animal is your local London Broil cut from? Here in PA, some stores label Flank Steak as LB. Some, a 2" Slab of Top Round sells as LB and other places, a thick cut of Chuck is LB. All get smoked at 225°F of higher. Flank is best no more than an Internal Temp (IT) Of 140 °, Medium, smoke to 120° then Sear to 130 with a 15 minute rest. I like more Rare and smoke 110° then sear to 120°F and rest. Finishes at 125-130, med/rare.
Round and Chuck are Tough hunks of meat. They can be smoked med/rare to medium but will take more Jawing to get them down unless cut Lunch Meat Thin. With these cuts, smoking to Probe Tender, a therm probe or skewer slides in with no resistance, at an IT of about 195° is a good way to go.
Marinades help to add flavor but do little to Tenderize. Below is my Go To for marinating London Broil or any Beef Steak. Marinate Overnight or longer...JJ

Grillin' BEEF Marinade

1C Soy Sauce
1C Brown Sugar
1/2C Minced Onion or 2T Onion Flakes*
1/2C Mirin or Wine (Any)
1ea Korean Pear, Delicious Apple, peeled and pureed or 1/2C Apple Sauce
2Tbs Minced Garlic
1Tbs Minced or Grated Ginger
1Tbs Sesame Oil
1Tbs Sriracha (Optional)
Combine all and Marinate 2 Flank or other Steaks, 24 to 48 hours. Makes great Jerky too. Up to 4 pounds of Beef Strips.
NOTE:* I remember Dad using Dry Onion Flakes, but Fresh Onion works too.

Mine is more the 2” slab.
I assume can follow same method?

thanks!

 

[Steve H]

Last time I did LB. I gave it a store bought steak marinade. Then before cooking it. I gave it a work out with my Jaccard. Came it fine. Though I didn't smoke it. For smoking, I would follow Chef Jimmy's lead.

 

[chef jimmyj]

Yep. Chuck can be really tough and needs to get smoked to fork tender. Round can be eaten med/rare is you get it thin. Good luck...JJ

 

[chef jimmyj]

Steve, I have a cheapo Faux Jaccard, works OK for Thin cuts. I want the Original 48 Blade Pro-quality Jaccard. That will tenderize a Whole Side of Beef! They are really worth the effort to make meat tender...JJ

 

[Steve H]

Steve, I have a cheapo Faux Jaccard, works OK for Thin cuts. I want the Original 48 Blade Pro-quality Jaccard. That will tenderize a Whole Side of Beef! They are really worth the effort to make meat tender...JJ

I have the LEM 48 blade Jaccard. I've used it for 3 pound eye round roast before. And I'm quite pleased with the results. Plus, it could make a fine home defense weapon if need be!

 

[Blues1]

I just smoked one a few days ago. Pretty good results. I dry brined overnight. Smoked at 220 degrees, pulled when IT reached 120. Ramped the temp to full blast, put it back on and seared to IT of 130. Pulled and rested for a bit then sliced thin. Really juicy. Not quite as tender as I hoped, but tasty. Was even better the next day...cold, straight out of the fridge.

 

[chopsaw]

Was even better the next day...cold, straight out of the fridge.

I'm with you on this . Any rare to medium rare beef , sliced cold .

 

[shawnmaloney01]

Did a marinade, put it in the fridge overnight and will smoke it today. Will let you know how comes out.

 

[shawnmaloney01]

Came out great. Was tender and delicious.

 

[chef jimmyj]

Sure, looks good. Nice doneness. What marinade did you end up using?...JJ

 

[Blues1]

Looks great!

 

[shawnmaloney01]

Sure, looks good. Nice doneness. What marinade did you end up using?...JJ

Marinade was a self done one that included red wine vinegar, Heinz 57, A1, olive oil, garlic, pepper, garlic salt and Worcester sauce

 

[chopsaw]

Looks great ! Top round ?