I bought a CAB London Broil today from Winn-Dixie that was a little less than 3lbs. I cut it in half and only smoked half of it. Too much for one person. The left overs should be good for sammies. I seasoned it with salt and pepper and smoked it with a piece of oak on my Weber kettle. I used a FireBoard 2 with a fan to control the temperature and set the smoking temperature to 220 F. When the IT was about 115F I put it over hot coals to sear it and then continued smoking it to about 132 F. For my first smoked London broil I was very pleased with the results.
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