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london broil

Discussion in 'Beef' started by supertramp74, Jan 30, 2011.

  1. london broil is on sale this week for 1.99 a LB .Can i get my butcher to cut it 2inch thick steaks and then smoke it like i would a brisket?(brisket is 4.25 LB)
     
  2. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a plan to me.
     
  3. do you think it will dry out because there is hardly any fat in london broil?
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    depends on what cut it is... "london broil" is not a specific cut of meat, it is terminology for it's useage, the way it's cooked, which is by searing and broiling medium rare.  You could smoke it but only raise it's internal temp to 135° - 145°, otherwise it would be dried out, and I would sear it on a grill first also.  Cooking low and slow should be reserved for less tender, fattier cuts of meat that will tenderize while cooking and have enough internal fat and marbling to do so.
     
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I'd have to say, "Pops Nailed It---As usual !"

    Bear
     
  6. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    DITTO For sure!

    SOB