This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

How to smoke London Broil?

  • Filter
  • Time
  • Show
Clear All
new posts

    How to smoke London Broil?

    I've looked through all the posts and didn't see any specifically on LB. They were on sale last week so I loaded up. I usually marinade them and grill them to medium rare, which produces pretty awesome sliced beef, but I'd like to see what the results if a long smoke would be. I'm assuming the results would be similar to other beef roasts, but I was hoping to get some advice, tips and tricks from anyine that has traveled this road before. I am planning to follow the same approach recommended here for brisket as far as rub, temp and time go, unless anyone has other suggestions? Thanks for any input you can offer.

    First of all, London Broil is a dish, not a cut of meat. But most markets sell top round as London Broil. It tends to be pretty lean, so it's best served rare to medium rare. Not sure it would be good as pulled beef unless you served it with a lot of sauce. Personally, I'd smoke it at 225f until it hits an internal temperature of 120-125f and then do a quick reverse sear to finish. Rub with Meathead's Big Bad Beef Rub.


      I agree with Mark... I have done exactly what he suggests and the results are magnificent!


        Thanks guys. I've learned that refering to it as anything but London Broil, even though I've neveractually broiled one, just creates unwanted confusion.

        I'll definitely take your advice. However, since I like to experiment, I'm also going to try a longer cook and see how it turns out.


        • Spinaker
          Spinaker commented
          Editing a comment
          First of all, Everyone knows what your talking about so it doesn't really matter if you call it London Broil or not.
          That being said, I would go slow at 225 F then sear it. but I would finish it with a Dalmatian rub. I like the beef to really come through. Just the way I like to do it.
          Good Luck JP!!!

        I agree, you could also have what the flank steak come from. A quicker cook IMO will be best here, take to 125-135 IT. Can't never go wrong with good ol' salt & pepper on beef, Meathead's Big Bad Beef Rub is also a fav of mine.


          Regardless of how you cook it, make sure you slice it thin against the grain. This reduces any toughness associated with this ( London Broil ) and other cuts that are tough if cooked beyond med - rare or medium.

          I did "some" piece of beef and scored it before applying a 2-stage rub. The 1st level was a paste made of onion, garlic, tomato paste; 2nd level was a dry chili based rub.

          Cooked it hot for 3-4 minutes / side. If it didn't hit 125-130 at this point I moved it off to the cool side of the grill until it did.

          The key things are:

          1. Don't cook beyond medium ( less is better )

          2. Slice against grain





          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          The Cool Kettle With The Hinged Hood We Always Wanted

          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special

          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker

          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
          Click here to read our detailed†review

          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker

          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          The Good-One Is A Superb Grill And A Superb Smoker All In One

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our†complete review