GOSM Cherry Smoked LB

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sqwib

Smoking Guru
Original poster
OTBS Member
Sep 25, 2007
5,962
1,034
Philadelphia
July 17th, 2014

Smoked London Broil

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  • Marinated with Soy, Worcestershire, rubbed with Montreal Steak Seasoning, on GOSM using Cherry Wood.

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Nice....I may have to give LB's a second look as a smoking meat. I usually just use them for jerky as they can be tough grilled if not vigilant. That looks brisket like...nice job....Willie
 
Nice! I noticed that my usual grocery store has just started to stock cherry chunks in bags, like hickory and apple. I don't have much experience with cherry.
 
Honestly not sure of temps but usually run high heat till an internal of 135.
This cool was high heat then dropped heat and smoked internal 145 about 2 hours longer than usual. Meat was pretty tender and had a smokie taste and reminded me of jerky but not by texture.
Ate this LB all week and was awesome if you like smokie.
The LB's I did a few weeks before were better from a "steak Dinner" perspective if you know what I mean
 
Honestly not sure of temps but usually run high heat till an internal of 135.
This cool was high heat then dropped heat and smoked internal 145 about 2 hours longer than usual. Meat was pretty tender and had a smokie taste and reminded me of jerky but not by texture.
Ate this LB all week and was awesome if you like smokie.
The LB's I did a few weeks before were better from a "steak Dinner" perspective if you know what I mean

Thanks!
 
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