Smoking a london broil?


 
M

Matt Grabill

TVWBB Fan
Finally have a chance to fire up the WSM 18.5 again tomorrow and was planning on some ribs.Noticed we have a 1.7lb beef top round for london broil in the fridge and was wondering if I could throw that in the smoker too? Thinking ribs on lower grate and london broil on top grate in case a flip is needed.Any suggestions for seasoning and cook time? Thanks
 
I never heard of a smoked London broil. I'm interested also if any other members have done this. I will be watching this thread also. :wsm:
 
You have to be very careful smoking London Broil because it is so lean and very easy to dry out. If you like your meat on the rare side just watch your IT and pull it around 145, my family doesn't like red meat being red inside so I cook mine somewhat like a brisket, at about 145 I put it in a pan and add beef stock then cover until it hits 165. If you do over cook it Sweet Baby rays works wonders. Good luck and let us know how it goes.
 
I like my beef red so no thanks to a lb on the smoker, or for that matter, just about anywhere due to it's leanness. However, it might be ok smoked like a brisket and cooked until tender......but then, why not do a brisket....................d
 
Isn't London Broil more technically a method of preparing/cooking, rather than a type of meat?

I know I'm getting into semantics here, just wondering, though.
 
It is a top round,just put the ribs on and the beef will go on at the no peek 3 hr mark when I hit the ribs with a spritz of apple juice.I rubbed it with olive oil and laid on some Montreal Steak rub,will keep you posted,should be interesting.
 
I would probably pull it a little earlier, as it will finish while resting. I did a couple of tenderloins and pulled at 145 and by the time I cut them up, they were edging past medium.
 
It's usually a flank steak or maybe sirloin, but really how it is cooked by marinating, and then grilling or broiling, and then thinly cut to make it eatable...............................d
 
Last edited:
Once again the WSM makes me look like I know what I'm doing! The " London Broil " came out fine with a nice smokey flavor.Need to be careful with internal temp and resting period,should have pulled it off sooner than 145 but the wife loved it so I would count that as a win! Thanks for everyone's input. Matt
 
I've grilled a couple of round steaks recently, London Broil method, and have loved them. Seem to be a little more tender than doing it with a flank steak. I'll have to get some pictures the next time I do one.
 
You must log in or register to reply here.

 

Back
Top