London broil on the ol' smoker.

[hemiii]

I'm a newbie to smoking but This isn't my first rodeo.
I'm drunk right now cooking my second LB cut . I'm using the 3-2-1 just to try out.
I put beer and my Jack D sauce in the foil, I'm about to take it out in 8 mins. I'll post a pic. The first one I did I just smoked for 6 hrs. Little tough. Hoping the steam breaks this one down.
But yeah i

 

[hemiii]

 

[chef jimmyj]

Welcome to the SMF Family...3-2-1 is good for Spare Ribs but that's it. London Broil and other Beef Roasts are best smoked at 225-250*F until the Internal Temp (IT) hits 120* for Rare, 130* for Med/Rare, 140* for Medium and beyond that they will be Tough and most likely Dry. Now Brisket and Chuck is another story...They should be smoked to an IT of 180-190*F if you wish to Slice them and 205-210*F if you like Pulled Beef. This process will easily take 2 Hours per Pound of Brisket. You might get a 3Lb Brisket Flat done in 6 hours but that is a small piece of meat...JJ

 

[smokinhusker]

Welcome to the SMF Family...3-2-1 is good for Spare Ribs but that's it. London Broil and other Beef Roasts are best smoked at 225-250*F until the Internal Temp (IT) hits 120* for Rare, 130* for Med/Rare, 140* for Medium and beyond that they will be Tough and most likely Dry. Now Brisket and Chuck is another story...They should be smoked to an IT of 180-190*F if you wish to Slice them and 205-210*F if you like Pulled Beef. This process will easily take 2 Hours per Pound of Brisket. You might get a 3Lb Brisket Flat done in 6 hours but that is a small piece of meat...JJ

X2 on what Chef Jimmy said.

 

[thrifty token]

Lots of excellent advice in these pages.  Good Luck!

 

[chef jimmyj]

That LB looks pretty. What final IT did you go to and how long did you smoke it?...JJ

 

[hemiii]

Thanx Chef Jimmy~;)>
yeah it turned out good but was over done for my taste. I just had to dip the slices in my Jack sauce. Next time I'll keep a meat thermometer handy and bring my cooking temp up a bit. I smoked this cut at 175-200 for 6 hrs. I would of posted pics of the slices but couldn't find this thread, must of been too sauced, lol.
Thanx for the welcome. Cant wait to post more of my smoking experiences in here. Happy smoking!!!

 

[hemiii]

Thanx Chef Jimmy~;)>
yeah it turned out good but was over done for my taste. I just had to dip the slices in my Jack sauce. Next time I'll keep a meat thermometer handy and bring my cooking temp up a bit. I smoked this cut at 175-200 for 6 hrs. I would of posted pics of the slices but couldn't find this thread, must of been too sauced, lol.
Thanx for the welcome. Cant wait to post more of my smoking experiences in here. Happy smoking!!!

 

[hemiii]

Thanx Chef Jimmy~;)>
yeah it turned out good but was over done for my taste. I just had to dip the slices in my Jack sauce. Next time I'll keep a meat thermometer handy and bring my cooking temp up a bit. I smoked this cut at 175-200 for 6 hrs. I would of posted pics of the slices but couldn't find this thread, must of been too sauced, lol.
Thanx for the welcome. Cant wait to post more of my smoking experiences in here. Happy smoking!!!

 

[chef jimmyj]

Bro you posted your Resonse 5 Times...Must still be SAUCED>>>

...JJ

 

[hemiii]

Lol, yeah this site isn't too iPhone friendly and being sauced didnt help. I think I'll get the hang of it though, just figuring out what I can a can't do.
I'm smoking some chuck roasts today, gonna keep it posted.