London broil shoulder steak?

[normanaj]

When I see chuck in the name I assume long smoke for pulled beef but this has almost no fat but good even marbling.If I can smoke this med rare and call it done that would be great but like I said when I see chuck I'm thinking pulled beef.

Here's a couple of pics.

 

[sawhorseray]

When I see chuck in the name I assume long smoke for pulled beef but this is has almost no fat but good even marbling.If I can smoke this med rare and call it done that would be great but like I said when I see chuck I'm thinking pulled beef.

Here's a couple of pics.

I GREW UP EATING LONDON BROIL, ONLY MEAT MY DAD DIDN'T RUIN WHEN HE WAS AT THE BACKYARD GRILL. MEDIUM RARE WORKS AS LONG AS YOUR TEETH ARE OK. RAY

 

[normanaj]

Here's a couple more pics of it not in plastic wrap.Both sides.

Need to plan for either a long smoke or a short smoke and sear.

 

[chopsaw]

London broil is the way it's cut / style of cooking , but it's usually cut from the rear section of the animal . Like round or sirloin . Flank steak is labeled " London broil " a lot of times .
Can be any cut though . Hot and fast , sliced thin across the grain .
Not sure about doing that with a shoulder cut though , but I bet thin and across the grain would work .

 

[normanaj]

Good advice Rich.

Looks like a short smoke and if I have to cut it with a saw then into a pot of chili it goes and we eat out!

 

[chopsaw]

Is it about an inch , inch and a half ?

 

[normanaj]

Is it about an inch , inch and a half ?

1.5" end to end.

 

[normanaj]

Decision made. Overnight dry brine with Kinders Salt and Mesquite Pepper blend and then onto the smoker until 115-120 and then a quick sear. If for some reason it heads south then into a pot of chili it goes.

 

[civilsmoker]

Decision made. Overnight dry brine with Kinders Salt and Mesquite Pepper blend and then onto the smoker until 115-120 and then a quick sear. If for some reason it heads south then into a pot of chili it goes.

This should work, I used to cook a ton of them….marinaded then hot and fast to MR thin slice….. the above should make a nice din din!

Sliced & sautéed onions & peppers are a good side!

 

[normanaj]

Smoked to 115 and then a quick reverse sear. I was quite surprised how tender it was.

 

[chopsaw]

Looks good .

 

[sandyut]

Looks good from here.

would a longer SV have worked? long was back I did an EOR SV then short smoke.

 

[normanaj]

Looks good from here.

would a longer SV have worked? long was back I did an EOR SV then short smoke.

I've been procrastinating on getting a SV. Will probably start looking at them when all the Christmas sales start.

 

[civilsmoker]

Smoked to 115 and then a quick reverse sear. I was quite surprised how tender it was.

Text book, just tasty looking! They are also good with some brown gravy and onions with root veg! To me way better than a standard TR roast!