london broil instead of brisket

or should I just get a new wife???? just kidding had her 46 yr

London broil is a style and does not identify the cut of meat.
Might be good to offer that info so those who customarily smoke such cuts can help.
As to water pan , you are not using a Cookshack so
identifying the type of smoker might also be good.
dick

Like mrjig says,it is a type/technique.

Usually very lean,which doesn't lend to slow and low.

Meat is usually put in an acid marinade overnight,cooked hot and fast to rare/med rare,sliced thin across the grain.

Let us know,if you try it in the smoker.

London broil usually means it's either flank or round. So, I wouldn't be going low and slow with that meat.

Crank up the grill.

IT IS A ROUND. I HAVE A 18 IN, SMOKE VAULT BY cAMP cHEF MAYBE SOME DAY I CAN MOVE UP TO A CS

You can still smoke a round rump roast. I did one this past Saturday and it turned out great!! Very moist!!!! I seldom use my oven in the house. The Smokin-Tex works better.

As far as flank steak (or London Broil) is concerned, I either grill that on a 600º grill, or slice it up and make jerky out of it in my smoker.

dan

BAYSIDE, HOW LONG AND AT WHAT TEMP DID U DO IT

I should have mentioned that it is usually TOP round. That's a pretty lean cut to be going slow and low. I would go with a "roast beef" style smoke instead of brisket alternative.

I'm surprised Dan didn't mention this- How about Baltimore Pit Beef??? Season however you like (Salt, pepper, paprika, garlic powder are pretty standard), sear and cook over a hot/med fire to whatever doneness you and your eaters like- 120* or so in the middle will give you rare inside to medium on the outsides if its a good sized hunk o' beef. Slice thin, put on Kaiser rolls with horseradish/mayo and tons of sliced onions. Yuuuuum!

Just for clarity's sake. I think everyone is saying that a roast from the "round" is ok (top being better than bottom), however it needs to be shaped (cut) like a sirloin roast...round or square-ish. "Most" London Broil type round is perhaps 2 to 3 inches thick, only, and needs high heat, fast cooking, served rare, angle-sliced across the grain...grill type cooking.

The "roast" can be slow cooked, but IMHO also needs to be rare/med.rare or it is pretty tough. (note: Round Roast is traditionally the meat...at least in Chicago...that Italian Beef sandwiches are made from...but that's a WHOLE other topic!!)

OR you can slice the London Broil thin, and make jerky from it!

One thing we like to do in this household (since we like meat really rare) is to get a nice London Broil, marinade it, then freeze it. When we're ready to cook it we take it right out of the freezer and throw it on the grill. Cook until the inside is no longer frozen. (Fork test)

Allows you to cook the outside a lot longer, getting that nice grill crust and still retain a rare interior. Yummy.

Qnorth, I'm guessing that on days like you've had this week, you'd only need to leave the London Broil outside for a few minutes to freeze it all the way through! Not sure you could even get a fire lit come cooking time!!

thanks for all the advise I am going to abort the smoker attempt and do it on the barbe

quote:

Originally posted by david bremer:
BAYSIDE, HOW LONG AND AT WHAT TEMP DID U DO IT

Sorry been busy at work!!!

Lets see, I smoked the roast in my ST at 250º, pulled it out form the smoker at 132º internal and let rest......perfect, moist, pink on the inside!!! I don't know the amount of time?? Maybe 2-3 hours? I only go my internal temps.

The flank steak, sliced thin and rubbed with jerky seasoning from Hi MOuntain, I smoke for about 2 hours at 250º max temps....I open the door and just check the jerky.....then lete it cool on the counter, then place it in the fridge in a zip-loc bag.....It's better the next day....

dan

quote:

Qnorth, I'm guessing that on days like you've had this week, you'd only need to leave the London Broil outside for a few minutes to freeze it all the way through! Not sure you could even get a fire lit come cooking time!!

All depends how much fire starter you imbibe before trying to light the fire!

Oh yeah...NOW I remember Michigan!!