London Broil Q-view

Discussion in 'Beef' started by njsmoker83, Sep 7, 2010.

  1. Wanted to smoke a london broil this sunday (trying to change diet and eat a little healthy).  Smoked it at 225 for about two hours and pulled it at 150 (wanted to pull it at 140 but my wife wanted it more well done BIG MISTAKE).  Used apple and hickory wood and injected it with worchestor sauce.  Got nice smoke ring, but next time i will pull at 140 it was very flavorful but little little dry for my taste.

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  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks good to me.
     
  3. arnie

    arnie Smoking Fanatic

    I like it!

    Did you put anything on it?

    How long did it take?
     
    Last edited: Sep 7, 2010
  4. I put a coat of yellow mustard and a rib rub.  It took about 2 hours and then two hours in the cooler.  It was really good, just want to make it rare.
     
  5. arnie

    arnie Smoking Fanatic

    Thanks!

    I may have to try that, but I'll have to hide the mustard.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmm, nice & pink inside.

    Looks real good from here.

    Bear
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    yep looks very good
     
  8. werdwolf

    werdwolf Master of the Pit OTBS Member

    Great Q View [​IMG]
     
  9. carson627

    carson627 Smoke Blower

    I'll take the leftovers that you don't like.  [​IMG]   Looks real good from here.
     
  10. Thanks guys.  The WSM was insane, i used minion but adjusted it and only put in half of the chimney of lit.  It held at 225 perfectly.  But next time im going to take it a little more rare.  It was a lot of fun.
     
  11. Looks great! I wish I would have thought of that, I just grilled a london broil this weekend. Not that it wasn't good, but smokes would have been something different.
     
  12. deannc

    deannc Master of the Pit

    Nice smoke! Thanks for the qview!  [​IMG]
     
  13. ddigitalpimp

    ddigitalpimp Smoke Blower

    PA
    if it was too dry, id try a marinade before smoking.  i love a good london broil marinaded for a few days in italian dressing or one of the A1 marinades.
     
  14. London Broil is a cooking method/dish...Not a cut of beef.  The cuts of beef that most grocers label as London Broil...Top Round, flank etc are best suited for grilling hot and fast!.....If you choose to cook it slowly.. watch your internal temperatures closely or it will over cook, dry out, and be tough. Always cut across the grain for best results....HTH

    Enjoy!
     
    Last edited: Sep 8, 2010
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I agree with you and alittle pink never hurt anyone. Even pork should be alittle pinkish at the end. 
     
  16. going to do another one on sunday
     

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