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Put the meat on the cooking grate in the pellet grill, insert the temp probe to the thickest part to monitor the internal temperature. You will need to smoke the London broil for about 45 minutes. Remove when the meat has reached 125°F (for rare) or 132°F (for medium-rare) and 140°F (for medium). The cooking time also will vary depending on.
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Sear the London Broil. Next, you'll sear your thin steaks on your pellet smoker for 12-22 minutes. Place the London broil at an angle directly on the grill grates. Then, rotate it 90°. Searing your steaks in this manner will give them the classic London broil crosshatch pattern, which tastes as good as it looks.
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Smoked London Broil Recipe: Tips for Smoking London Broil. Written by MasterClass. Last updated: Feb 4, 2024 • 2 min read. Learn how to make a smoked London broil with all the tenderness and flavor of a far more expensive, marbled cut of beef.
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To make smoked London Broil steak, coat your meat with a marinade that includes salt, garlic, red wine vinegar, olive oil, and black pepper and let it rest for 4 hours. Smoke the marinated meat at 225°F until the internal temperature reaches 145°F. The origin of the name "London Broil' is obscure because this is a North American dish and.
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The London broil steak should be set on the opposite side of the smoker from the heat source, rather than directly over it. Close the lid and allow to smoke for about 2 hours. Maintain the temperature so that it stays between 250 and 300 degrees Fahrenheit. Check the internal temperature with a meat thermometer.
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Coat the meat with the dry rub and let it sit for 30 minutes. Set your smoker to 225F. Place the London Broil on the smoker and close the lid. Smoke the meat fot 1.5-2 hours until an internal temperature of 135F is reached. Alow the meat to cool and slice thin before serving. Keyword Smoked London Broil.
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Rub the spices for at least 2 minutes and then leave it for 1 hour. Next, place the London broil in the smoker and let it cook for about 2 hours. The cooking duration can be more or less depending upon the temperature and type of your smoker. Cook it until the temperature of the meat reaches 125 F to 145 F. Use a meat thermometer for checking.
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Coarse Ground Pepper ½ teaspoon per pound of uncooked meat. Garlic Powder ½ teaspoon per pound of uncooked meat. Heat smoker to 225 degrees F. Combine spices and apply to all sides. Use it all. Add roast to smoker and smoke until the internal temperature of the roast is 125 to 130 degrees F. This will take roughly 1.5 to 2 hours for 2lb roast.
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Prepare the London Broil for Smoking. Remove meat from packaging, rinse in cold water and place on a cutting board or in a foil pan to keep the cabinet nice and clean. Pour on a little olive oil. Rub/brush the olive oil all over the top and sides of the meat. Sprinkle some of my original rub on the outside of the meat.
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To enhance the flavor of the steak, use a marinade made with simple ingredients like olive oil, red wine vinegar, soy sauce, and spices. Marinate the steak for at least 2 hours or overnight for best results. When smoking the steak, use low temperatures and keep the smoker temperature between 225-250 degrees F.
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Smoked London Broil, aka Smoked Top Round Roast. This can be cooked in a smoker, or grill-smoked in your Weber kettle or your gas grill. Preheat your smoker or grill (smoker to 225-250 degrees Fahrenheit, grill to 300-325 degrees). Add some smoker wood (oak is very nice with this recipe), and once the smoke starts rolling, position the beef.
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Place the London broil in the marinade, and massage or toss the steak to ensure it is evenly coated on all sides. Marinate the steaks. Place the bag or container of marinating steak in the refrigerator and allow the steak to marinate for 4-8 hours. Preheat. Heat your smoker to 225 degrees F with your favorite hardwood.
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Step 2: Smoke the London Broil. Prepare your pellet smoker and preheat it to 225°F. Cook the steak on the grill grates using indirect heat. Monitor the internal temperature with a meat probe and close the lid. Smoke until the meat reaches an internal temp of 130°F.
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Preheat the smoker to 275°F. Add the wood chips or wood pellets as directed by the manufacturer. Place the London Broil on the grill grate and let it smoke until the internal temperature reaches 110°F. Raise the grill temperature to high heat and cook the London Broil for 2-3 minutes on each side to create a reverse sear.
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In a medium mixing bowl, whisk together the wine, tamari, Worcestershire sauce, vinegar, olive oil, garlic, salt, pepper, rosemary, and thyme. Place the steak in a sealable plastic bag. Pour the marinade over the beef and seal the bag well. Place the bag inside a baking dish or bowl and refrigerate for 6 to 10 hours.
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Add rosemary, coffee beans, peppercorns, bay leaves and crushed garlic cloves Adjust until blended. Add steak to a resealable bag and pour the marinade inside along with it. Refrigerate for at least 6 hours. When ready to cook, preheat the smoker to 180* lid closed for 20 minutes and remove the steak from the refrigerator.
