London Broil Rubbed and Poked Qview

Discussion in 'Beef' started by xjcamaro, Mar 12, 2010.

  1. xjcamaro

    xjcamaro Meat Mopper

    Well this is my first meat smoke with my new charbroil propane smoker. I retired my brinkman electric. I am very satisfied with the way it produces smoke and i love the heat control i have with the propane and the baffle.

    Anyways to the meat, i have a nice london broil that i rubbed down with garlic pepper and injected with Tony Chachere's Creole Butter. Im using hickory and here was the meat ready to start. Im going to smoke it at 230* and pull it at around 140* wrap it and let 'er rest, thats what i read somewhere. If you pull it too much later its really tough i hear.

    Here you go, a feast for the eyes, ill post more of the finished product.
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now it looks as if you are well on your way to some yummy goodness to me.[​IMG]
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    What time are we eating, I will bring a knive and fork lol , looking good
  4. xjcamaro

    xjcamaro Meat Mopper

    About an hour and a half. Can you make it to western pa by then. I'm making up some steak fries too.
  5. caveman

    caveman Master of the Pit SMF Premier Member

    Well hell, if you have steak fries also, then count me in. Nice looking London so far.
  6. xjcamaro

    xjcamaro Meat Mopper

    Alright, that was delicous, look at the smoke ring. It looked like it was dry when i was cutting it, but it wasnt, it was holding the juices very well. I pulled it at 140* and let it set for about 45 mins, and had at 'er. Very good, i would definately do it again, and it wasnt that tough, texture wise. Here is the Qview!
  7. Looks good xj!

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