Smoked London Broil on a Pit Boss

This Smoked London Broil is a breeze to make and is the ultimate treat for BBQ season! Just make sure you allow time to marinate it and then let your smoker do the hard work.

The smoker adds a delicious smoky flavor and creates a mouthwatering crust on the outside, while the inside stays tender and juicy.

Serve it with your favorite veggies for a quick and tasty weeknight meal. Just be prepared for everyone to ask for seconds!

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Why You’ll Love This Smoked London Broil Recipe

This smoked London broil recipe is sure to win you over!

It’s a classic cut of beef that is slowly cooked at a low temperature and infused with the smoky flavor of your favorite wood chips.

The result is a tender, juicy steak with a crispy outer crust that everyone will love.

The marinade for this dish adds an extra layer of flavor to the meat, making it even more delicious.

It’s a great way to put a unique spin on this classic dish!

Can You Smoke a London Broil?

You sure can smoke a London broil. The low and slow cooking of a smoker can break down the tough connective tissues. This will result in tender meat.

Cooking it in the smoker can also result in beautiful grill marks and a smoky flavor.

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What Is London Broil?

Traditionally, London Broil is beef that you marinate overnight and then broiled. Once it is cooked, you slice it up and serve it.

We can’t broil steaks in the pellet smoker. But why not try out this popular dish on a smoker? While broiling is more of a direct heat, we use indirect heat in the wood pellet grill.

This will result in a completely different piece of meat, but will still be amazing. Different cooking methods can yield mouth-watering results. The end product will be a bit different, but just as delicious!

What Cut of Meat Is London Broil?

You can use many cuts of beef in a London Broil recipe. Many use flank steaks, but we use a top-round roast.

You could even use a sirloin steak. Since we’re not using the original recipe, we won’t use the traditional cuts of meat.

The top round roast is one of the leaner cuts of meat. That makes it similar to flank steak and other lean cuts of meat.

With the proper marinade, this piece of beef will be quite delicious!

prepping-meat

What You’ll Need for Smoked London Broil

Beef top round roast

Balsamic vinegar

Worcestershire sauce

Minced garlic cloves

Vegetable oil

Light soy sauce

Fresh oregano

Honey

Black pepper

Kosher salt

Bay leaf

Chili pepper flakes

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Smoked London Broil Marinade

This marinade recipe uses a few wet ingredients, that include Balsamic vinegar, Worcestershire sauce, vegetable oil, and soy sauce.

Then toss in some dry ingredients. Use oregano, chili pepper flakes, black pepper, and kosher salt.

Add some honey, garlic cloves, and a bay leaf for extra flavor! Using a marinade instead of a steak rub is a great way to add some extra moisture to the lean meat!

When the ingredients are mixed, you can add the steak. Let it sit for at least a few hours but no longer than a day.

Make sure it’s in the refrigerator this whole time! You can use a resealable plastic bag for convenience. However, I like to use airtight containers.

That way I can reuse them again and again!

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How to Prepare the London Broil for the Smoker

First of all, trim the meat. We don’t want any excess fat or silver skin on the beef.

Then marinate it. You’ll use a variety of ingredients for the marinade in this recipe.

Just mix them up in a sealable plastic baggie or bowl with an airtight lid. Then add the steak for a few hours!

When you’re ready to smoke it, you’ll want to bring the meat to room temperature. Only let it sit out for about an hour.

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How to Slice a London Broil After Cooking

Let the meat rest before you slice it.

When it’s ready to slice, make sure you have a good knife. You should use a fork to hold the beef still while you cut it.

You want to cut against the grain. Each slice should be about 1/4-inch thick.

We even have a trick to make bigger slices without making them thicker. Slice at a 45° angle!

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What Temperature to Smoke London Broil At

Smoke London Broil at a temperature of 225°F.

You do broil at higher cooking temperatures. But since we’re not technically broiling, we’ll use lower cooking temps.

We smoke the beef at this cooking temperature so it can get some extra smoke flavor!

When you place the meat on the hot grill grates, avoid direct heat, using indirect heat is the best way to use the smoker.

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How Long to Smoke London Broil

To smoke a London broil it takes about 30 minutes per pound at a cooking temperature of 225°F.

If you follow this recipe, you should factor in the weight of the roast.

We used a 2-pound roast which took a little bit over 4 hours.

If you have a bigger roast, you will need a longer cooking time. Smaller roasts will cook more quickly.

It also depends on the level of doneness you prefer. A medium rare beef will have an internal temp of 130°F.

The higher the level of doneness, the longer it will take.

It is important to use indirect heat instead of direct heat. Direct heat can cook the meat unevenly.

Indirect heat will ensure an even smoke.

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Best Wood Chips for Smoked London Broil

I think mesquite wood chips work best for a London broil. 

This strong-flavored wood adds an extra smokey flavor to the meat. 

However if you prefer a milder flavor I would go for applewood or cherrywood. 

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How to Smoke a London Broil

Below are my three simple steps to smoking the perfect London broil.

Step 1: Prepare the Beef

Using a sharp knife, trim excess fat and silver skin from the steak.

Mix all the ingredients (besides the steak) to make a marinade.

Marinate the steak in the mixture for at least 3 hours. For convenience, use a Ziploc bag.

Pat the meat dry and bring it to room temperature for 60-90 minutes before cooking.

Step 2: Smoke the London Broil

Prepare your pellet smoker and preheat it to 225°F. Cook the steak on the grill grates using indirect heat.

Monitor the internal temperature with a meat probe and close the lid.

Smoke until the meat reaches an internal temp of 130°F.

Step 3: Rest the Beef

Remove the meat from the smoker and cover it with tin foil.

Let the meat rest for 15 minutes.

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What to Serve With Smoked London Broil

London Broil pairs well with many side dishes, here are some of favourites

Looking for more ideas? See what to serve with a London broil here.

How to Store Leftover London Broil

Refrigerate leftover beef in an airtight container for up to a week. You can freeze it for longer in a freezer bag. Put it in the fridge or freezer within an hour of serving it.

How to Reheat Leftover Smoked London Broil

You can reheat smoked London Broil in a microwave quite easily.

You can also use many other cooking methods. Try using an air fryer, stove top, oven, or even a grill.

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Smoked London Broil

Charlie
Want to try a delicious smoked London broil recipe? This one is simple and tasty!
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine American, Barbecue, bbq, cheese, dinner, grill, lunch
Servings 4 serves
Calories 302 kcal

Equipment

  • 1 Pellet smoker

Ingredients
  

  • 2 pounds beef top round roast
  • 1 cup of Balsamic vinegar
  • 1 cup of Worcestershire sauce
  • 2 minced garlic cloves
  • 1 cup of vegetable oil
  • 1/2 cup of light soy sauce
  • 1 tablespoon fresh oregano
  • 1 tablespoon of honey
  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt
  • Bay leaf
  • Chili pepper flakes

Instructions
 

Step 1: Prepare the Beef

  • Using a sharp knife, trim excess fat and silver skin from the steak.
  • Mix all the ingredients (besides the steak) to make a marinade.
  • Marinate the steak in the mixture for at least 3 hours. For convenience, use a Ziploc bag.
  • Pat the meat dry and bring it to room temperature for 60-90 minutes before cooking.

Step 2: Smoke the London Broil

  • Prepare your pellet smoker and preheat it to 225°F. Cook the steak on the grill grates using indirect heat.
  • Monitor the internal temperature with a meat probe and close the lid.
  • Smoke until the meat reaches an internal temp of 130°F.

Step 3: Rest the Beef

  • Remove the meat from the smoker and cover it with tin foil.
  • Let the meat rest for 15 minutes.
Keyword smoked london broil, sous vide london broil

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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