roast beef/ london broil professionals needed

Welcome Curtis,

I don't know the product, but looking at the website, they have a lot of product.

What specifically are you trying to create? Roast Beef, Corned beef, pastrami, what?

The london broil that charlies Prides sells is amazing, i'm wanting to try to create the same taste, and texture (perfect medium rare) i know the meat is smoked but have never tasted anything like it.

Charlie's Pride most likely uses their own proprietary mix of spices. So unless you can identify the spice flavors you like it'll be difficult to duplicate. You can definitely smoke just about whatever cut you like in a Cookshack. You could start with the prime rib forum; lots of good ideas there and the process would be the same. Your end product will also depend on quality of meat you use. Prime beef and a long smoke at around 200 degrees should give you tasty results. If you want medium rare the meat temp would be between 130 and 140; might want to start with the lower end of that range. When the meat is cooked to temp just cool it and refrigerate completely before slicing for the deli cut.

db

Like db said, the texture we can probably help with, but trying to copy someone else's taste (creating a knockoff recipe) takes some experience and someone has to have the actual product.

Good luck with the search, we'll see if someone comes in with any help.

I'll give this a whirl..... because we like a good, rare, London broil that is seared on the outside and red on the inside (which is what it sounds like you are going for)

We've been smoking our steaks briefly before putting them on the grill. Really gives a good flavor. Smoke them to about 85 deg internal and then grill to your liking. Haven't done this with a London broil yet but I am drooling thinking about it.

What we usually do for London broil is to freeze them, and then start grilling them. This will give the nice outside sear but by the time you've grilled them 8 or 10 mins on a side, they will be warm inside and still nice and rare. (grill to your taste) Works well for me.

I think the next time I try a London broil, I'll smoke it about 15 minutes first... in its frozen state, and then start grilling. Beyond that, if you want to put a rub on it, experiment.

Just my $.02

thanks for the feedback guys, i really appreciate the help. At this time i do not own a cookshack smoker yet, i have a large bbq galore smoker with the smoke box on the side. I will be getting an amerique smoker this year. I've been reading just about all the posts on this forum from A to Z, and everybody here is very nice and helpfull.