After seeing Abelman's thread and his fantastic looking London Broil I had to try it. Owe you one Abelman!
I did mine a little different, mixed up a marinade and injected it into the steak. Turned out really good, it's a keeper
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The steak was 2 lbs and took about 2 hrs in the smoker, used mesquite and some cherry. I was a little apprehensive about using mostly mesquite, it doesn't seem to be a favorite out here. I got to tell you, I really liked the flavor. I do think beef is about the only meat I'd use it.
I also didn't put any water in the pan.
Here's how it went.
Marinade: 2/3C apple juice, 1/3C orange juice, 3-Tbs lemon juice, 1-Tbs white wine vinegar, 2-tsp chili powder, 2-tsp garlic powder, 2-tsp onion powder, 2-tsp brown sugar (Splenda Blend), 1-tsp basil and 1/2-tsp black pepper. (Keeping with my recently acquired low sodium diet)
Injected 4oz of the marinade into the steak, poured the remaining marinade over it. Sprinkled with fresh ground pepper. Let marinate 1 hour and turned the steak over and soak another hour.
On the searing burner to get some nice marks and seal it up. Here's what it looked like after searing it. Internal temp was 80° after searing.
Put it in the smoker for 2 hrs, 1 hr at 215°, then dropped to 200° for the last hr. Wanted to make sure I got a couple hrs in the smoke. Pulled when the internal temp was 137°. Smoked with mostly mesquite and a little cherry. I didn't mop or peek.
No pic of it going on, but here is one coming off
.
Wrapping in foil to rest for 20 min.
Sliced and ready to eat
. Tender juicy and lean, the mesquite and injected marinade added a great flavor. You can see the marinade kinda squiggles through the middle.
I did mine a little different, mixed up a marinade and injected it into the steak. Turned out really good, it's a keeper
The steak was 2 lbs and took about 2 hrs in the smoker, used mesquite and some cherry. I was a little apprehensive about using mostly mesquite, it doesn't seem to be a favorite out here. I got to tell you, I really liked the flavor. I do think beef is about the only meat I'd use it.
I also didn't put any water in the pan.
Here's how it went.
Marinade: 2/3C apple juice, 1/3C orange juice, 3-Tbs lemon juice, 1-Tbs white wine vinegar, 2-tsp chili powder, 2-tsp garlic powder, 2-tsp onion powder, 2-tsp brown sugar (Splenda Blend), 1-tsp basil and 1/2-tsp black pepper. (Keeping with my recently acquired low sodium diet)
Injected 4oz of the marinade into the steak, poured the remaining marinade over it. Sprinkled with fresh ground pepper. Let marinate 1 hour and turned the steak over and soak another hour.
On the searing burner to get some nice marks and seal it up. Here's what it looked like after searing it. Internal temp was 80° after searing.
Put it in the smoker for 2 hrs, 1 hr at 215°, then dropped to 200° for the last hr. Wanted to make sure I got a couple hrs in the smoke. Pulled when the internal temp was 137°. Smoked with mostly mesquite and a little cherry. I didn't mop or peek.
No pic of it going on, but here is one coming off
Wrapping in foil to rest for 20 min.
Sliced and ready to eat
