Not sure if you saw but in Steve's SB thread said I think it CAN be done but none of that long 24hr business. 2-3hrs maybe? Question then would be how tender it would be? I plan to try 180F for 2-3hrs once as I am DYING to perfect London Broil. I once made it with a brine of 50/50 worsy/lemon juice with salt + BP and it was one the best things I ever ate. Was like a whole bottle of Worsy but worth it.
