London Broils

Discussion in 'Roll Call' started by long island smoker, May 27, 2008.

  1. I was reading DUTCH'S view on cuts of meats and would like to know how would he or anyone for that matter smoke a 4lb. London broil?and at what temp. should the smoker hold.I have been having problems keeping the temp. up in the 150 to 200 F. range.Also,keeping the smoke going it just dies on me.I use a Brinkmann Smoke and grill charcoal.
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Hey there, can throw some help your way but before I do so please stop by the Roll Call section and introduce yourself to the gang. [​IMG] Want to know where you're from (I take it Long Island New York by your username) how long you've been smoking, and what you're looking to achieve.

    I just did a 2# london broil that was 2" thick. Here's a link to what I did to prep it for smoking:

    http://www.smokingmeatforums.com/for...ad.php?t=17196

    Highly recommend searing the meat before placing it on the smoker. Will help keep the juices inside the meat. With that said, rest the meat for at least an hour wrapped up in foil, after pulling it off the smoker.
     
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

  4. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    And sumo with the cat-like reflexes!!!
     
  5. flash

    flash Smoking Guru OTBS Member

    Just don't over do them. Around 135º internal, wrap and let rest for 1/2 to 1 hour.
     

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