Smoking a London Broil

[zupanj]

My son said he has been smoking chuck roasts instead of briskets and they come out really good. I won't pay $100 for a brisket so I want to give it a try. I bought a London Broil and figured I would cook it like a brisket. Surely people have tried this. I wonder if there are any things to be mindful of in a cook like this.

[RonB]

The London Broils I have seen have been very lean. I wouldn't cook one low and slow. I hope someone with more experience will chime in.

[Donw]

I have to agree with Ron.

[Draznnl]

What Ron and Don said.

[texastweeter]

I'd cure it first to.make pastrami if you must smoke it. Otherwise it's gonna be dry.

[klflowers]

I agree with these guys. If you want a poor man's brisket, get a chuckie

[captainlee]

I need to try one.

[RonB]

Chuckies are great smoked like a brisket, and much cheaper too.

[jfmorris]

zupanj London Broil and chuck roast are very different. London Broil is a usually from a very lean cut. Think of it as a very lean and kinda tough steak that benefits from a marinade and slow cook. But it’s not a smoking cut, and not a substitute for brisket like a fattier cut such as chuck roast.

Check out Meathead’s London Broil recipe on the free side. I’ve done it a number of times and the family always liked it. It’s a grilled meal versus smoked.

Get an actual chuck roast if you want to do a brisket style smoked meal.

[Bkhuna]

London Broil is a marketing term/recipe, it's not a particular cut of beef.

It's usually cut from very lean, not so tender parts of the cow like the round. I wouldn't go low and slow. I think it's better treating it like a steak with a sear at the end. I think sous-vide and sear is perfect.

[Finster]

I'm in the chuck roast over brisket camp. Smaller and more manageable.
London Broil is best braised in liquid. Red wine works well

[ItsAllGoneToTheDogs]

While also fairly lean, a tritip turns out great brisket style. However I can't imagine a LB working, I use LB for jerky.

[Finster]

"triskit" is delicious

[N227GB]

London broil is great for jerky.

[jfmorris]

I know I posted already, but gonna second myself. A London broil will be like leather if you cook it to brisket temps of 195-205. I would not take a London broil, typically from the round, past 135 to 140. Really go look at Meathead’s recipe for this:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/london-broil-done-right/

[zupanj]

Thanks guys. Glad I asked. I always viewed London Broil as equivalent to chuck which is why I was thinking about smoking like a brisket. Chuck is about the same price in my area, that is to say expensive as hell but way cheaper than a brisket.

[Hulagn1971]

This thread is really making me want to do a London broil. I grew up with my dad fixing these on the kettle after marinating in a ziploc with beer, garlic, salt, Italian dressing etc. for a day. Mom would toast some slices of French bread, place a dollop of horseradish cream sauce over top, then the beef then caramelized yellow/vidalia onions in olive oil/butter and cracked pepper to finish.

[klflowers]

Man that sounds good

[jfmorris]

Yeah the discussion has me thinking of it too. I like Meathead’s marinade for them.