London Broil

[r2 builders]

Hi,
I picked up a piece of meat marked "London Broil" which I know is not referring to a cut.
Is there a way to smoke this? I read through several threads and it looks like a no go but I thought I would ask anyway.
Look forward to seeing any replies.

r2

 

[pops6927]

Do you know what cut it is? Top round, bottom round, English shoulder, etc.? You can smoke any of them, but only to an internal of 130-135° for satisfactory results.

 

[Steve H]

I've used this for dried beef and jerky. Both came out great because it is a lean cut of meat for the most part. I'm in the process of making summer sausage with it as well. I believe this is either top round. Or flank steak cuts of meat

 

[r2 builders]

Here is the package


Here is the package

 

[TomKnollRFV]

Here is the package
View attachment 373464

Here is the package

I wouldn't put it on the smoker, I'd toss that in a pressure cooker and just let it go on full steam ahead for 1.5 hours or so. Put onions and carrots in there with it and then strain the solid stuff out when it's done and add some red wine for an awesome gravy.

 

[motocrash]

That looks like a slab of Round.

 

[Steve H]

Looks the same. You can smoke it. I wouldn't do it in one piece though unless it is brined or has soaked in a marinade first though.

 

[h8that4u]

I smoke theses quit often, I would smoke for 1.5 hrs at 225 then reverse sear it on a hot grill. I would also suggest to marinade it for at least 3-4 hrs prior to smoking. I shoot for pulling at an IT of 125-130 and let rest half hour before slicing in to it. If any leftovers real thin slice for great sandwich meat for phillies.

 

[chilerelleno]

A tenderizing marinade
Smoke it and then reverse sear
A good rest, and then slice it thin across the grain

Here is a couple that I did, tender and juicy.
London Broil Three Stepping It's Way Onto My Plate