Question on London Broil

[smokeasaurus]

I know London Broil is actually top-round. Have had success with cooking to 145 internal and slicing thin..but........

after the great tri-tip cook that went to 200 internal (Muebes Trisket) I was thinking of taking -2- Top rounds and putting veggies between em and tying em together and going lo and slo like a briskie.........whatchathink LTBBQ Nation???

[muebe]

You can try it but it is a very lean cut. Would be interested in your results...

[teesquare]

I will guess that you need to oil the meat  - or wrap it in bacon to hold some moisture, so it does not turn out too dry....

London broil is a cut that needs to be watched to moisture content escape. It is partially because it is lean. But, then - Tri-Tip, trimmed up for a cook - is even MORE lean right?

So- what is the reason for the potential "shoe leather London broil?.......

Look closely at the direction of the muscle fibers. In a Tri-Tip - they run along it's length, and are fairly uniform - right?

But, with the London Broil......they are more vertical, but can also be ..."confuso"  - running in all directions in one cut of meat.

To me - what all of this means is that the LEAN cuts of meat that I can predict the tenderness of ( without augmenting with applied oils, fats or other moisturizers) will have longer continuous muscle fibers, that help to trap moisture and hold it within the meat.

Just my experience...your milage may vary....but - I think it will be similar

[smokeasaurus]

T sure uses alot of big words (3 syllables or more)    I think I am gonna inject em and give em a bacon wrap and go for the 200 degrees internal. Might wrap at 160 and toss in a bit of apple juice for moisture.......

I figure Muebe took a risk on a tri and it came out great so I will take one for the team this weekend..........hope Carls Jr has a special going this weekend 


Forgot to mention I will use the electric smoker set for 225.........don't want any temperature swings...wanna keep it slo and steady.....

[muebe]

Tee tri-tip is not as lean as you think....

London broil is lean for sure. But my hope is Smoke has good results

[Old Dave]

London Broil is not a cut of beef but a method of preparing the beef. The meat can be any part of the shoulder, maybe the top round, maybe a flank steak, maybe a sirloin. It is usually very lean and in my opinion won't do well cooking it low and slow if it is a top round.

I would cook that thing hot and fast (300-325) until I had an internal of 135 degrees and pull it off and tent it with foil and let it rest at least 30 minutes before I cut it. It is usually cut thin if you are using a London Broil method.

The most perfect way to cook a top round is over charcoal in a rotisserie setup and it won't lose a drop of that wonderful juice. I do them two at a time at 400 degrees in several of my cookers.

[TMB]

Not sure if you guys consider the SRG on low as low and slow cooking but I did this one back a few years ago.
I run 1 hour of smoke at low with the steak near the bottom (cooler there then the top rack)
 

I know it's not the best looking hunk of meat but it was cooked somewhat low and slow.  It was good and made very good sammie's for work. Now if I had time to toss it on the grate to get better browning I would have.  Kimmie didn't care for it but then again I wasn't looking for KingFord boil ! 

Being this was an infrared cooker and not a regular smoker I didn't see the need to use extra fats like bacon, butter or any other moister on the outside.  I would think smoking it may somewhat dry it out. 

[smokeasaurus]

So the general consensus is that if I cook it to 200 internal temp it will be tougher than a 2 dollar steak??

[muebe]

So the general consensus is that if I cook it to 200 internal temp it will be tougher than a 2 dollar steak??

I guess it depends on where the London Broil was cut from. Any details on the package sticker?

[smokeasaurus]

None, just says London Broil and there aint an ounce of fat on it!! The tri's I did, I trimmed most of the fat off of em and they were good!!

I think if I inject and go slo and wrap it will be OK.......I gotta try it just this once!!!

[Ka Honu]

You need a butcher who knows the difference between a recipe and a cut of meat.

[smokeasaurus]

I got those off the shelve turtle. In fact Fresh & Easy doesn't have butchers come to think of it!!

[LostArrow]

None, just says London Broil and there aint an ounce of fat on it!! The tri's I did, I trimmed most of the fat off of em and they were good!!

I think if I inject and go slo and wrap it will be OK.......I gotta try it just this once!!!

I say just try it!
I've ruined more meat than most of you have bought

[smokeasaurus]

I am going for it LA!! My thermostat is acting up on the electric smoker so I might have to do it in the chicken cooker!!

[Dirk_Dibbler]

You need a butcher who knows the difference between a recipe and a cut of meat.

Technically you are correct, but the general consensus at virtually any supermarket-type butcher counter in the United States, they will label a top round steak "London Broil", and no other cut of meat in their counter. No, it is technically not correct to label a specific cut of meat after a finished dish, but like it or not, this is the norm in most all commercial chain meat markets in the U.S.


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