Super Yummy London Broil done on the ECB smoker (June 2013)
Marinated the LB in Goya Mojo Criollo for 24 hours.
Seared both sides on charcoal grill
Applied rub
Got smoker going at 220°F
Smoked 2 ~ 2.5 hours, internal temperature was 137°F.
Pulled off, double foiled wrap, wrapped in towel, placed in cooler for 2 hours.
Placed some ABT’s (peppers & mushrooms) on the smoker.
Sat down for dinner ~ Pure heaven
(Smoked LB, Mushroom Risotto, fresh Corn on cob, ABT’s)
Onto the pictures.
Marinated the LB in Goya Mojo Criollo for 24 hours.
Seared both sides on charcoal grill
Applied rub
Got smoker going at 220°F
Smoked 2 ~ 2.5 hours, internal temperature was 137°F.
Pulled off, double foiled wrap, wrapped in towel, placed in cooler for 2 hours.
Placed some ABT’s (peppers & mushrooms) on the smoker.
Sat down for dinner ~ Pure heaven
(Smoked LB, Mushroom Risotto, fresh Corn on cob, ABT’s)
Onto the pictures.
