how to smoke a london broil

3 min read 15-01-2025

Smoking a London broil yields incredibly tender and flavorful results, surpassing the toughness often associated with this cut. This guide will walk you through the process, from preparation to achieving perfectly smoked perfection. Let's get started on your smoky London broil adventure!

Preparing Your London Broil for Smoking

Before you even think about firing up your smoker, proper preparation is key to a tender and juicy London broil.

Selecting and Trimming Your London Broil

Choose wisely: Select a London broil that's evenly thick and free from excessive fat. A consistent thickness ensures even cooking.
Trim the fat: Trim away any excess fat, leaving a thin layer for flavor. Too much fat can lead to flare-ups in the smoker.

Marinating for Maximum Flavor

Marinating isn't strictly necessary, but it significantly enhances the London broil's flavor and tenderness. A simple marinade can work wonders.

Basic London Broil Marinade:

1/2 cup olive oil
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste

Marinating Instructions:

Place the London broil in a resealable bag or shallow dish.
Pour the marinade over the meat, ensuring it's fully coated.
Marinate in the refrigerator for at least 4 hours, or preferably overnight, for best results.

Smoking Your London Broil to Perfection

Now for the main event—smoking your perfectly marinated London broil.

Setting Up Your Smoker

Choose your wood: Hickory, mesquite, or oak chips are excellent choices for smoking London broil. They complement the beef's savory flavor.
Temperature control: Maintain a consistent temperature of 225-250°F (107-121°C) throughout the smoking process. Using a reliable meat thermometer is crucial.

Placing the London Broil in the Smoker

Direct vs. Indirect: Use the indirect heat method. Place the London broil away from the direct heat source to prevent burning.
Smoke time: Smoke the London broil for approximately 2-3 hours, or until it reaches an internal temperature of 135-140°F (57-60°C) for medium-rare. Adjust the smoking time based on the thickness of your cut.

Monitoring and Adding Moisture

Monitor temperature: Regularly check the internal temperature with a meat thermometer. Avoid opening the smoker too frequently, as this can cause temperature fluctuations.
Adding moisture: Spritz the London Broil with apple cider vinegar or beef broth every 30-45 minutes to keep it moist.

Resting and Slicing Your Smoked London Broil

Once your London broil reaches the desired internal temperature, it's crucial to let it rest before slicing.

Resting is Key

Why rest? Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
How to rest: Remove the London broil from the smoker and loosely tent it with foil. Allow it to rest for at least 15-20 minutes before slicing.

Slicing Against the Grain

Why slice against the grain? Slicing against the grain (the direction the muscle fibers run) makes the meat incredibly tender. You'll notice the difference!
How to slice: Use a sharp knife to slice the London broil thinly against the grain.

Serving Your Smoked London Broil

Serve your perfectly smoked London broil immediately. It’s delicious on its own, but you can also serve it with:

Grilled vegetables: Asparagus, zucchini, bell peppers.
Roasted potatoes: Crispy on the outside, fluffy on the inside.
Your favorite BBQ sauce: A smoky BBQ sauce complements the smoked flavor beautifully.

Enjoy the fruits of your labor! Your smoky London broil is ready to be devoured. Remember to adjust cooking times based on your smoker and the thickness of your meat. Happy smoking!