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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-05-2008, 10:27 PM   #1
smokinvic
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Question London Broil

I picked up a London Broil today. 4-1/2 pounds. Would I treat it like a chuck? I will be usind Kingsford coals in my 85 gal UDS. I will also be placing some cherry wood chunks and an apple wood chunk in there, maybe even a chunk of orange tree.

I plan on putting it on tonight along with an 8-1/2 pound pork butt. I will keep at approx 225 degrees. What temp should london broil be pulled at? Should I spray with AJ like the butt? I will take butt to 205 degrees, hopefully pulling off sometime tomorrow morning.

I plan on using kosher salt and pepper for "rub", maybe a little garlic powder also. Is this okay?
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Unread 12-06-2008, 05:10 AM   #2
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London Broil can be a tough cut for smokin like that. I would marinade using wististsouseresouser sauce , garlic and throw it on the grill with cracked pepper at a high temp. Remember to cut across the grain.
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Unread 12-06-2008, 06:31 AM   #3
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Ruined a piece myself... its leaner than chuck and will dry out too soon without proper attention. Maybe wrap it in bacon and inject heavily.

Listen to the good DR (above)... he has the advice.
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Unread 12-06-2008, 07:20 AM   #4
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Pull it at 115 to 120 and rest it. Then slice it across the grain no thicker than 1/4 inch. It'll be good.
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Unread 12-06-2008, 09:59 AM   #5
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What /l\ they said. Treat it like a steak, and more Worsty the better.
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Unread 12-07-2008, 09:10 PM   #6
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Okay so I marinated it over night. I used lemon pepper, paprika, garlic, and soaked it in a bit of orange juice and worschtershier sauce. I seared over coals about 5 minutes each side, then placed indirect and took it to 140 degrees. Not as rare as some would like, my family likes a bit more to the well done side. I still got a bit of pinkness, and it tasted pretty good. Did not come out tough at all. I used my now falling apart kettle grill for this.









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Unread 12-07-2008, 09:25 PM   #7
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Don't know, that looks really good.
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Unread 12-07-2008, 09:30 PM   #8
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That is beautiful and perfectly bloody!! Way to go Vic!
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Unread 12-07-2008, 09:32 PM   #9
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Nice hunk of beef Vic.
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Unread 12-07-2008, 10:10 PM   #10
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It looks perfect to me, my wife on the other hand....................

Great job on your cook.
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Unread 12-08-2008, 12:39 AM   #11
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Well done Vic! Them London Broils are tough. I'd cook it more to the well done side.
Looks like you got a nice little mini ring goin there.
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Unread 12-08-2008, 02:56 AM   #12
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I use that cut of beef for my beef jerky,, works great for that.,, but it sure looked good how you did it up, nice medium//medium rare,,,good eats there.
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Unread 12-08-2008, 04:08 AM   #13
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Looks pretty good to me too. I love London Broil for it's great beef flavor.
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