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Smoked London Broil

smokininidaho

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Any tips? I've dry brined for 24 hours. Plan to smoke at 225 to 130 degrees internal temp for medium rare and slice thin against the grain. Thanks for any suggestions.
 

smokerjim

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What cut of meat is it from,Sounds like a pretty good plan, I think I would've used a wet brine though especially if it was from the round. But that's me.
 

SmokinAl

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Sounds like winner to me. I think thin slice is the key to some fine tasting roast beef sammies!
Al
 

phatbac

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i would take to 125 ish and the sear at the end on a hot grill or skillet on the stove top. Gives a good texture and i love a reverse sear!

Happy Smoking,
phatbac (Aaron)
 

smokin peachey

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I’m in agreement with phatbac’s suggestion
 

pops6927

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The term: "London Broil" is not a cut of meat, it is a form of cookery - to broil a cut of meat to a medium rare to rare doneness to improve its tenderness. It originally started with flank steak, which, when overcooked, was tough and chewy because of the long, fibrous meat fibers. But, when broiled quickly to brown the surface but leaving the inner fibers rare and undercooked, the overall effect was to improve the tenderness of the cut. Likewise, the method of cookery spread to other lean cuts such as thick-cut top round, bottom round, beef arm shoulder, shoulder clod and eye round split lengthwise, etc.,, the London Broil method of cookery applied as well, to take a less tender cut of meat, broil it rare to medium rare over high heat, slice it across the grain in thin slices and serve with its own juice.
 

boykjo

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I keep them away from the smoker. I keep LB for the grill.
I'll be watching how yours turns out.
Good luck.....

Boykjo
 

smokerjim

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London Broil is a method , right ? Could be flank or round . I'm asking , not saying I know .
correct, bassically meatshops will call anything cut thicker a london broil. top london broil, shoulder london broil, pork london broil. just for examples. then cooked a certain way. pop's has covered with that.
 

bbqbrett

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Any tips? I've dry brined for 24 hours. Plan to smoke at 225 to 130 degrees internal temp for medium rare and slice thin against the grain. Thanks for any suggestions.
You are on the right track. I haven't done them myself but one of my friends has done very similar on his Traeger and they came out really good.
 

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