Welcome!


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.

Announcement

Collapse
No announcement yet.

How to smoke London Broil?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Medusa
    replied
    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

    HTH,

    --Ed

    Leave a comment:


  • Huskee
    replied
    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.

    Leave a comment:


  • Spinaker
    commented on 's reply
    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!!!

  • JPGators17
    replied
    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.

    Leave a comment:


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

    Leave a comment:


  • mgaretz
    replied
    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.

    Leave a comment:


  • JPGators17
    started a topic How to smoke London Broil?

    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.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

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 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, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our†complete review.


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.