Hey AZ....I did a 2 1/2 lb london broil last week. 2oz. of hickory, 200 degreees for 3hrs. I used a generic rub and it turned out great except I let the internal temp get away on me to 170 so it was a little overcooked but not by much. Bill
tjr is right about the cuts of meat. I did some research on the subject this morning and was surprised to find out that neither London Broil or chateaubriand are cuts of meat...they are cooking methods for top round, flank & loin. I found the best info at web page There's a ton of info here.
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .