So, before we get started, I know that "London Broil" is a cooking technique, not a cut of meat. But, at least around where I live, the term has become synonymous for both. In the case of the cut of meat, it's a top round, usually about 1" to 1 1/2" thick.
Back in the day, my dad wanted to hang out around the grill and have few drinks while we were cooking. Even at the lowest I could get on the gasser, he would cook them to death and as a result, they were so dry and tough you needed to slather them in some kind of sauce just to get them down. I thought that maybe smoking and then doing a reverse sear might be worth a try.
So, I tried doing one on the OTG, but even at 250º to 275º, the IT rushed up so fast, it was almost as if it was on direct heat. Before I knew it, the IT was 145º, plus, I didn't really get any smoke, nor a crust on the outside.
Then I thought, a thicker cut would cook slower and pick up more smoke. So here it goes:
Three inch thick "London Broil" injected, rubbed, and ready to go:
Two hours at 275º on the Weber:
IT was 125º and I packed it away in my Cambfeau (Igloo cooler with a heavy towel). Headed over my parents' for the finishing touches.
Onto the old Char Broil (IT had dropped to 120º):
First turn:
I pulled it off at 155º because most of my family prefer it a little more done than I would, and you do have to play to your crowd. But it still was plenty moist and tender:
So, I know it's not a true "London Broil," but I have no idea what else to call it.
BD
