London Broil

[Biloxidman]

Has anyone smoked a London Broil using a type of 3-2-1 method?
I' m thinking of trying to smoke a 2.5 pounder for an hour or so until around 100 degrees then foiling with a 1/2 cup of wine and back on the grill until it hits 145 degrees. Will this work or should I let the internal temp get higher while it is in the foil.

[aawa]

When I do London Broil, I marinade it for 4-24 hours then rub down with salt, pepper, granulated garlic powder. Throw it on the smoker till 125 degrees internal temperature. Then throw it directly over the coals to sear till 135 degrees internal temperature.

let it rest for 15-20mins, then slice against the grain.

[Ron_L]

London broil is a preparation, not a cut of beef. Typically it is made with flank steak, and I wouldn't cook flank steak past medium rare or it will be tough.

[Biloxidman]

How about the idea of foiling at 100 with some wine until 140?

[aawa]

How about the idea of foiling at 100 with some wine until 140?

You can do that. But if you cook it to 140 internal temperature, your carry over will bring it to medium to medium well. If you creep into medium well that cut of meat will be very chewy.

I am also not sure how much flavor the red wine will impart into the meat since you aren't stewing the meat for long period of time. You would be better off using the red wine in the marinade and let it sit overnight so the wine is able to penetrate the meat.

[Biloxidman]

Do you think if it stays in the foil longer at the lower temp it will help -say going to 190?

[aawa]

I do not recommend taking that cut of meat to that high of a temperature. It will be tough since it is a very very lean piece of meat.

[Hitman0321]

If you are going to use a flank steak, I have found it is good to either just season with salt, pepper, and garlic and then cook over the hottest fire your kettle can create for about 12 minutes, turning every 3. Another way I have done it is to marinade it overnight with red wine, garlic, and some diced habenero and then butterfly it, load the middle with basil and thinly sliced mozzarella, tooth pick it closed and then cook as stated above. It is really lean and like others have said, if you over cook it in the least it gets pretty tough. Cutting on a bias also helps. Good luck!

Hitman

[dport7]

I'd like to know how it turns out for you. All I've ever used london for is jerky.

[Biloxidman]

Results - put on at 5:00 pm at 225 degrees, turned once at 5:20 pm and again at 5:40 pm. Maintained 240-250 degrees until 6:15 when internal temp reached 139 degrees; pulled and tented with foil for 20 minutes. Temp went to 143 degrees. Medium and juicy. All in all a good cook! I really wanted to try to foil it and add some wine for the last 1/2 hour but not knowing the overall time of the cook I decided not to do so this time. Maybe next time. I think I need to get a cut of meat with more marbling so it can go low and slow.

[captndan]

Like Ron said. It can be any cut of meat. Top round is sometimes called London broil also.

[Al Czervik]

Top round is sometimes called London broil also.

That's how it works around these parts...

[deguerre]

Like Ron said. It can be any cut of meat. Top round is sometimes called London broil also.

Yep, typical for Tennessee in general. Method's the same regardless. I'll do reverse sear. Indirect to 115~120 then a quick sear to about 125~130. Hopefully with the climb during resting it won't go over 135, but I have been surprised before...

[Ron_L]

Like Ron said. It can be any cut of meat. Top round is sometimes called London broil also.

That's why I don't buy meat labeled "London Broil", "Pot Roast", "Stew Meat", etc. I like to know what cut I am getting.

[Biloxidman]

Label also said top sirloin. As I said, it came out good and had some thin sliced for lunch. I think I'm gonna chop the rest up and make some smoked chili this evening.