The smoked London broil recipe is an excellent method for people who like the richness of smoky flavored meat, eyes being immersed in savory flavors. This little wonder is a recipe that is transformed from lean beef cuts into one of those popular dishes that everyone praises.
Just this would be enough to impress your relatives. It’s also going to be good for that family dinner you’re throwing, or if you’re planning a BBQ, by now you know that we are going to show you all the best ways to perfectly smoke London broil. Let us start.
What is London Broil?
Before we dive into the recipe, it is high time for us to discover what a London broil is. Most think of it as some form of meat; the London broil really describes a manner of cooking. Traditionally, the London broil involved a cut of either flank steak or round steak.
Such cuts of steak tend to be relatively very lean and very tough, although they make good steaks, well-suited in combination with suitable marinades, of course, for tenderizing. Smoke above the meat, allowing the smoke to penetrate and infuse all the natural flavours, which later result in a very delicious meal.
Why Smoke a London Broil?
Smoking provides something to the flavours that grilling or baking cannot. This breaks up the tough fibres and makes the meat soft and succulent. In addition, the slow smoking process bestows the aroma on the inside.
It has its characteristic, which is that it will create a perfect crust on the outer side while preserving its juiciness on the inside. You are in your house presently, and this allows you to make a high-quality meal by smoking your London broil!
Smoked London Broil Recipe
Want to smoke your London broil? It will be very easy to prepare this delicious smoked London broil recipe. Here are the simple steps below.
Ingredients:
- 2 pounds of London broil (flank or round steak)
- ¼ cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon smoked paprika
- Salt and pepper to taste.
- Wood chips (hickory, mesquite, or applewood work well)
Step 1: London Broil Smoked Marinade Preparation
Blend into a bowl olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper, and allow the London broil to tenderize and flavor it.
Take your London broil and place it in a resealable plastic bag or shallow dish. Pour the marinade over it, completely submerging or covering the meat, and seal.
Put it in the fridge for at least four hours if you can’t wait for that beautiful overnight marinating. It’s better if you marinate it longer since the meat will taste better as time goes on.
Step 2: Prep Your Smoker
Now that marinating has been going on in between, prepare the smoker. It just sets perfectly for smoky meat at 225°F or 107°F; in all cases, smoke low and slow, that is to say, very tender and great.
Soak wood chips in water for approximately 30 minutes. That will provide the smoke that you will be wanting to add that flavouring to your meat.
Beef would typically require hickory or mesquite. Those are two of the woods that will give you a very strong, smoky taste. But if you’re looking for a much milder flavour, maybe you should consider applewood.
Step 3: Smoke the London Broil
With the smoker ready and your wood chips soaked, now’s the time to smoke that London broil. Remove your meat from its marinade and allow any excess liquid to drip off.
Position the meat in your smoker grill. Ensure it is placed such that it will cook over indirect heat. Cover and smoke for 2.5 hours up to 3 or until the internal temperature reaches 130-135°F or 54-57°C for medium-rare.
Remember this note: the times given here can vary with the thickness of your meat. There is no substitute for knowing the meat’s actual internal temperature without a meat thermometer for absolute certainty over proper doneness.
Step 4: Letting the Meat Rest
Then take the London broil out of there because it’s hot enough in there. And let it sit there for about 10 to 15 minutes. That allows the juices in that meat to resettle through all of it, so when you do start cutting it, it’s just as tender as can be and so full of flavour.
Step 5: Slice and Serve
Slice your smoked London Broil against the grain. Cutting against the grain means slicing across the muscle fibers. This is easier to chew and makes the meat more tender.
Serve smoked London broil with your favourite sides. Great options would be mashed potatoes, roasted vegetables, or a fresh salad.
Common Mistakes to Eliminate While Smoking London Broil
While smoking this delectable London broil, there are some common mistakes that should be avoided so as to get a perfectly smoked London broil:
Not marinating the meat for long hours
The longer that the meat sits in the marinade, the more flavours it will obtain. Ideally, overnight marinating is the best.
Cooking the Meat for Too Long
Smoking can be time-consuming. Never speed up your smoking because it may dry up your meat, making it tough to chew. Apply a meat thermometer to check whether the internal temperature is at ideal doneness.
Too Much Wood
There’s such a thing as too much wood, and therefore, too smoky a flavour will result. It is best to be moderate in your usage of soaked wood chips to gain the best flavour.
Conclusion:
Smoked London broil recipe is just so easy to do and pretty tasty too for flavourful, soft beef with an added smokiness. Read on, then take your time, and this meal is surely going to astound.
A smoker, or any other, will get a good job with patience. So, fire up your smoker, marinate your London broil, and get ready for a delicious meal. Happy smoking!
