London Broil


 
Originally posted by chris comer:
LB on sale in my area. Is it good for anything on th WSM or is it to lean?
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Chris around here what they sell as "London Broil" is Top Round. Top round is very very lean but can be cooked to be very tender and moist if done correctly and YES you can cook it on the WSM, here's how.

Season your top round however you like and set up your WSM with about 1/4 ring of coals using the Minion Method. Put the top round on the top grate (water pan is not really necessary) and cook in the 245-260* range until you get an internal temp in the 100-105* range. Remove the top round and tent loosely with foil and disassemble your WSM and put the top grate directly on the charcoal ring and get it as hot as you can. Finish the top round over direct heat and pull at 125*, let rest for 15 minutes to cool and then slice thin.

I cook top round alot, it's one of my favoite cuts due to it being very lean.

Here's pic's of a top round I did using the method described above, except I seared on another grill because it was already lit and hot.

 
Poorly cut (read: too thin) cuts of chuck are often sold for LB in many areas, as is bottom, and one still sees flank, of course, the traditional LB cut.

Larry's method is a good one. If you start with your meat very cold, you can get some good time in the smoke before the internal rises too high.

Top round isn't a cut I much care for, for anything--lean isn't my thing--but it is good for LB treatment, as Larry's pics show.
 
I've done alot of LB on the grill, which my son & I will eat, but nobody else will be bothered with. Even cooked rare it is pretty chewy. I was wondering if low and slow on the smoker did any better or if it was a waste of time. Also wondered If people use it to make jerky?
 
LB is a cooking procedure not a cut but, yes, both flank and top round are used for jerky.

Marinating is the important step in the LB procedure--then grilling (or broiling) to no more than med-rare and slicing thin. A better cut for this procedure is chuck top blade (aka flat iron steak) as it has the marbling that flank and top round used to have when grain-finished beef was nice and marbled throughout--the days of yore.
 
Originally posted by K Kruger:
Poorly cut (read: too thin) cuts of chuck are often sold for LB in many areas,
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Yep, I've noticed them at one of the lower end grocery stores recently as well!

Originally posted by chris comer:
I've done alot of LB on the grill, which my son & I will eat, but nobody else will be bothered with. Even cooked rare it is pretty chewy. I was wondering if low and slow on the smoker did any better or if it was a waste of time. Also wondered If people use it to make jerky?
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Chris if you do it low and slow until it's done you will have jerky whether you want it or not!
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I use top round for jerky and it's perfect due to the lean meat. Fat in jerky will turn rancid and a dog wouldn't eat it.
 
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