How to Cook a London Broil in a Smoker
London broil is actually a cooking method rather than a cut of meat. Butchers commonly label several cuts of meat as London broil, however, so the slab of beef in your refrigerator is likely a top round roast or flank steak.
London broil is actually a cooking method rather than a cut of meat. Butchers commonly label several cuts of meat as London broil, however, so the slab of beef in your refrigerator is likely a top round roast or flank steak. These cuts tend to be tough when cooked quickly, but smoking a London broil cut produces a tender, juicy dish. One key is to marinate the meat prior to placing it in your smoker.
Step 1
Combine the onion, vinegar, Worcestershire sauce, soy sauce and coffee in a large glass or plastic container. Avoid using a metal container, as the acid in the marinade may react with metal. Alternatively, combine ingredients in a large zip-top baggie.
Step 2
Place the meat in the marinade and cover. Refrigerate overnight or up to 2 days, turning the meat in the marinade several times to ensure that the entire cut is well-marinated.
Step 3
Preheat the smoker to 225 to 250 degrees Fahrenheit and add wood to it. Place the meat on the smoker once it begins to smoke.
Step 4
Cover the smoker and cook the meat for approximately 30 minutes per pound, until the internal temperature reaches 145 degrees Fahrenheit. Check the temperature of the meat by placing a meat thermometer into the thickest part of the meat.
Step 5
Remove the meat from the smoker. Place it in a shallow pan and cover it with foil. Allow the meat to rest for about 20 minutes so that it reabsorbs and redistributes any juices that seep out.
Step 6
Cut in thin slices at an angle against the grain and serve hot.