Smoking a Texas Broil?

Discussion in 'Beef' started by keith54, Jul 14, 2008.

  1. Hi all...hope everyone had a great weekend regardless of what you were doing.

    I mentioned to my misses this weekend when she went to the grocery store to keep a eye out for some possible future smokes. Buy it on sale I said. She did great finding the usual meats. One I'm not so familiar with is a Texas Broil.

    If any of you have experience smoking this cut referred to as a Texas Broil, I would certainly welcome some tips on whether I should sear and then smoke it. Let me hear how you all have done this cut in the past. I plan on smoking this Thursday.

    Thanks.
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Keith, would it be a london broil? Just curious, haven't heard one called a Texas broil before.
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    keith........how bout a pic of that bad boy?
     
  4. Cowgirl, The misses was actually looking for a London Broil, Couldn't find one so she bought the Texas Broil. She did say a London Broil is usually a smaller cut of meat. You bring up a good point....maybe a Texas Broil is the same cut only larger or thicker; hence the word Texas, because everything is said to be bigger in Texas. Thanks.

    Thanks DownstateSmoker for the google link. Don't know why I didn't think of that. It was helpful.

    Walking Dude, I know you'll want to see the after pic's...did you want to see a before pic of the label?

    How bout the process of preparing and smoking this chunk of beef?...anyone?
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    keith, that was why i wanted to see the pic of the meat. We would have a better idea on how to proceed to tell YOU how to proceed.......hehee
     
  6. Walking Dude, It might be in the freezer now. At any rate I'll check this evening when I get home. If its frozen I'll take a pic Wednesday and post it. Thanks again.
     
  7. Ok...here is what I have. A piece of beef call " Beef Chuck Shoulder" the notice on the label says "Texas Broil". Not sure what the Texas Broil means. Is that a way of preparing or cooking the meat? I'm told by a very good source (misses) that this is a tough cut of meat, My question remains how should I prepare and smoke this cut. If you have experience smoking this cut plse feel free to pass on any tips. Thnx
     

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