smoking a london broil recipe
The Best smoking a london broil recipe
I started smoking London broil because I got tired of paying steak prices for a cut that turned out tough every time I cooked it on the stove. London broil usually comes from top round, which is lean and affordable and needs low, steady heat to get tender. A few hours in the smoker with a simple rub does what a hot skillet never could. Now it is one of the meals my family actually asks for, and I make it more often than I make burgers.
My kids are picky about beef unless it is sliced thin, and that is exactly how this comes out. I pile the slices on toasted rolls with horseradish mayo, or serve them over rice with the juices spooned on top. On weekends I smoke two roasts for a cookout and let people build their own sandwiches. On a Tuesday it works just as well, because most of the job is waiting.
I also feel good about putting it on the table. Top round is one of the leaner cuts of beef, so it brings a lot of protein without much fat, plus iron and zinc. Pair it with a big salad or grilled vegetables and dinner is balanced without anyone feeling like they got a diet plate. The smoker does most of the work, one roast stretches across several meals, and the leftovers hold up in the fridge for days.
Smoked London Broil
A lean top round roast soaked in a savory garlic-and-herb marinade, then smoked low and slow until the interior is rosy and tender. A quick sear at the end gives it a dark, crusted exterior.
🥘Ingredients
For the Marinade
For the London Broil
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Smoked London Broil Works
Smoking a London broil is one of those recipes I keep coming back to because it feeds a crowd without much fuss, and the leftovers hold up well the next day. It works for family gatherings since you can slice it thin, pile it on a platter, and let everyone help themselves. If you give it a good dry rub and keep an eye on the internal temperature, you will end up with tender meat and very little cleanup.
❓ Frequently Asked Questions About Smoked London Broil
1. What cut of beef should I use for smoking London broil?
London broil is a preparation, not a specific cut, so look for top round, bottom round, or flank steak at the butcher counter. Top round is the most common choice and holds up well to low, slow smoke, though it benefits from a marinade since it is naturally lean. Flank steak works too but cooks faster, so start checking doneness earlier.
2. What temperature should I smoke London broil at, and how long does it take?
Set your smoker to 225°F to 250°F and plan on roughly one and a half to two hours for a two-pound cut. Time depends heavily on thickness, so rely on an instant-read thermometer rather than the clock. Pull the meat when the thickest part reads 130°F for medium rare or 140°F for medium.
3. Should I marinate London broil before smoking it?
Yes, and give it at least four hours, ideally overnight in the refrigerator. An acidic marinade with oil, vinegar or citrus, garlic, and salt tenderizes the lean fibers and adds flavor deep into the meat. Pat the surface dry before it goes on the smoker so the smoke can adhere and the crust can form.
4. Which wood pairs best with smoked London broil?
Oak, hickory, or a blend of the two give beef a solid, classic smoke profile without overwhelming the meat. Pecan and cherry are milder options if you want a sweeter, softer finish. Use two or three fist-sized chunks rather than a heavy load, since lean cuts absorb smoke quickly.
5. Why is my smoked London broil tough, and how do I fix it?
The usual culprits are overcooking and slicing with the grain. Lean round cuts turn chewy past medium, so pull them early and let the meat rest 10 to 15 minutes before carving. Always slice thinly and directly across the grain, and angle the knife slightly for wider, more tender slices.
