So I picked up a London broil cut, and after half a days research I decided to marinade it before I smoke it. I've done pork loin, numerous chuck roasts, meatloaf, burgers, but I have to say this was my favorite so far. Marinaded for 5 hours, patted dry, smoked to 135 then seared in a cast iron skillet. I've never had a piece of meat taste so good.
by Big-Clark92
2 Comments
What did you use for the marinade? What temp did you smoke it at? I’ve got a few London broil roasts in my freezer I was going to use for jerky, but this might be pretty good too.
I thought London broil was a tough cut. Was it tender