Smoked London Broil is a lesser-known cut of beef on the back of the animal near the ribs. It has a decent amount of fat marbled through the meat, but it is mostly muscle meat which can result in very tender and flavorful results if cooked properly.
The key to cooking this cut right is to cook it low and slow – typically over indirect heat – until it reaches an internal temperature of 135°F.
- 1 London Broil (2-3 lbs)
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- Two tablespoons Worcestershire sauce
- One tablespoon of garlic powder
- One tablespoon of onion powder
- One teaspoon of smoked paprika
- One teaspoon of black pepper
- Kosher salt
- Smoking wood of your choice (hickory, cherry, etc.)
How to Smoke a London Broil
If you’re looking for a delicious, smoky London Broil, look no further! This guide will show you how to smoke a London Broil that will impress your guests.
First, you’ll need to purchase a London Broil. You can find these at most grocery stores or online. Next, you’ll need to prepare your smoker.
If you’re using a charcoal smoker, light the charcoal and allow it to burn until it’s covered in gray ash. If you’re using a gas smoker, preheat the smoker to 225 degrees Fahrenheit.
Once your smoker is ready, it’s time to prepare the London Broil. Season the meat with your favorite BBQ rub or seasoning blend.
Place the meat on the smoker grate and smoke for 2-3 hours or until the internal temperature of the meat reaches 145 degrees Fahrenheit.
Once the London Broil is cooked, remove it from the smoker and allow it to rest for 5-10 minutes before slicing and serving. Enjoy!
Smoked London Broil is a delicious, easy-to-make dinner that will impress your guests. With just a few simple ingredients and a little time, you can enjoy a flavorful, smoky London Broil that will have everyone coming back for seconds.
Temperature and How Long to Smoke a London Broil
When smoking a London broil, it is important to maintain a temperature between 225-250 degrees Fahrenheit. Depending on the size of your piece of meat, it will take approximately 2-3 hours to smoke.
For best results, we recommend using hickory or mesquite wood chips.
When it comes to smoking a London broil, there are a few diet considerations to keep in mind. First, since this cut of meat is leaner than some, it can dry out more easily.
That means you’ll want to cook it at a lower temperature to prevent it from becoming tough. Basting the meat while it cooks can also help keep it moist.
Another thing to consider is the marinade you use. If you’re looking to add your want, go for a bolder marinade with lots of herbs and spices.
Just be sure not to overdo it – you don’t want the marinade flavors to overpower the taste of the smoked meat.
Finally, when it comes to side dishes, stick with simple sides that won’t compete with the flavor of the London broil. Grilled vegetables or a simple salad are always good options.
A smoked London broil is a delicious way to cook this cut of beef. The key is to smoke it low and slow so that the meat has time to absorb all of the flavors from the wood chips.
This recipe can be easily adapted to suit your taste, so feel free to experiment with different types of wood chips and spices. If you’re looking for a unique and flavor-packed way to cook London broil, give this recipe a try.
To ensure your London broil comes out juicy and flavorful, we recommend smoking it. Smoking meat is cooking food using indirect heat and wood smoke.
This cooking method imparts a unique flavor that can’t be replicated with other cooking methods. If you’ve never smoked meat before, don’t worry! We’ll walk you through the process so you can enjoy delicious smoked London broil at home.
Before we get started, let’s answer some frequently asked questions about smoking meat:
What type of smoker should I use?
There are many different types of smokers available on the market, but we recommend using an electric smoker for smoking meat. Electric smokers are easy to use and maintain and provide consistent results.
How long does it take to smoke meat?
The amount of time it takes to smoke meat depends on the type of meat being smoked and the desired level of doneness.
For example, a whole chicken will take longer to smoke than chicken breasts. As a general rule of thumb, plan on smoking meat for 1-2 hours per pound.
What temperature should I smoke my meat at?
Smoking temperature also varies depending on the type of meat being smoked. Poultry should be smoked at 225 degrees Fahrenheit, while pork and beef can be smoked at slightly higher temperatures (250-275 degrees Fahrenheit).