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Author Topic: Double London "Brisket" Broil  (Read 2073 times)

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Offline smokeasaurus

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Double London "Brisket" Broil
« Reply #-1 on: September 22, 2012, 05:45:54 PM »
This is an electric weekend....wanna watch all the games tomorrow!!

Took too boneless London Broils and gonna cook em to brisket internal temps....let's see how it is gonna play out:
some of the players:


rubbed down both sides, added minced gahlic,jalapenos,sliced white onion  Pops Marlboros got in the way....boys and girls..don't smoke cigs only meat and cigars!! 8)


put em together, injected both halves,more rub and tied em together


all wrapped up to get happy in the fridge overnight, will toss it in the smoker when I get up tomorrow..should be around 6:30
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Offline muebe

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Re: Double London "Brisket" Broil
« on: September 22, 2012, 06:27:02 PM »
This is gonna be really good Smoke!

Or you are eating an #6 with a large Coke ;)
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Offline Keymaster

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Re: Double London "Brisket" Broil
« Reply #1 on: September 22, 2012, 06:44:46 PM »
Wowzers, Never seen that done before. I like it!!!
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Offline smokeasaurus

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Re: Double London "Brisket" Broil
« Reply #2 on: September 22, 2012, 07:37:34 PM »
Got a back-up plan Muebe!! You hit it on the spot!!!
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Offline smokeasaurus

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Re: Double London "Brisket" Broil
« Reply #3 on: September 23, 2012, 09:31:39 AM »
6:30 a.m. here on the left coast..got some clouds building up and it looks like it will be another muggy day in the valley.....ooops sorry 

got peach wood in the wood box....set for 225....let's see what happens!!
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Offline muebe

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Re: Double London "Brisket" Broil
« Reply #4 on: September 23, 2012, 10:32:14 AM »
Been an hour. It done yet? :D
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Offline smokeasaurus

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Re: Double London "Brisket" Broil
« Reply #5 on: September 23, 2012, 10:59:21 AM »
Ya aint right Muebe!!  ;D

Actually internal temp 1.5 hours in is 101

so I turned the smoker down to 200 degrees.............want to eat around 4:00...hopefully...........
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Offline TentHunteR

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Re: Double London "Brisket" Broil
« Reply #6 on: September 23, 2012, 11:03:37 AM »
Allright Smoke, I'm definitely watching this one. I like the flavor combo you've got going on.
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Offline smokeasaurus

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Re: Double London "Brisket" Broil
« Reply #7 on: September 23, 2012, 11:19:33 AM »
If only apricots were in season...I would've had some wedged in the middle as well...............
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Offline muebe

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Re: Double London "Brisket" Broil
« Reply #8 on: September 23, 2012, 11:34:13 AM »
Smoke I say it will take maybe 5 hours to hit 200F...
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Offline smokeasaurus

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Re: Double London "Brisket" Broil
« Reply #9 on: September 23, 2012, 07:34:29 PM »
from 6:30 to 2:30 running between 200-225 the internal temped to 147 and wouldn't budge. I foiled it and left in the smoker for a 140 hold for about 1.5 hours.
Sliced it vertical and I was very pleased with the tenderness. Next time I will use some bacon between the two broils and a couple strips wrapped around it. Great flavor from the veggies!!
I think I got lucky having it stall because I think going past 150 would leave me with a nice smelling speed bump!!


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Offline Keymaster

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Re: Double London "Brisket" Broil
« Reply #10 on: September 23, 2012, 07:43:17 PM »
I'd hammer a plate of that, I like the meat stacking idea and gives me several ideas already, Thank you :)
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Offline muebe

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Re: Double London "Brisket" Broil
« Reply #11 on: September 23, 2012, 08:19:43 PM »
Hummm... All that time and it would not budge. Maybe it was due to all those jalapeños and onions.

Looks real good from here Smoke ;)
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Offline sparky

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Re: Double London "Brisket" Broil
« Reply #12 on: September 23, 2012, 11:48:19 PM »
give me some of that w/a tortila.   :)
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Offline mikecorn.1

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Double London "Brisket" Broil
« Reply #13 on: September 24, 2012, 08:22:39 AM »
I'm with Sparky! Some of that with flour tortillas would hit the spot. :)


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