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Smoked London Broil

2 lb beef top round marinated for 4–8 hours in Worcestershire, balsamic, honey, and garlic, then smoked at 225°F for 45–60 minutes and sliced thin against the grain. Budget cut, big flavor.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Marinade Time 3 hours
Total Time 6 hours 10 minutes
Course Dinner, lunch, main, Main Course, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 6 people
Calories 225 kcal

Equipment

  • Pellet grill, charcoal smoker, or gas grill (we used a Pit Boss smoker)
  • Sharp knife
  • Wood pellets (we used mesquite wood)
  • Meat thermometer
  • Wooden spoon
  • Mixing bowl
  • paper towels
  • Ziplock plastic bag
  • Tinfoil

Ingredients
  

For the London Broil

  • 2 lbs  beef top round roast (also could be labelled as London Broil)

SMOKED LONDON BROIL MARINADE

  • 1/4 cup Worcestershire sauce
  • 3 tbsp Balsamic vinegar
  • 6 cloves minced garlic
  • 1/2 cup of olive oil
  • 2 tbsp of light soy sauce
  • 1 tbsp fresh oregano
  • 4 tbsp honey
  • 2 tbsp black pepper
  • 2 tbsp kosher salt
  • 1 leaf Bay leaf
  • 1 tsp chili pepper flakes

Instructions
 

Trimming

  • Take the steak and trim off any excess fat and silver skin with a sharp knife.

Marinating

  • In a large mixing bowl, add all of the marinating ingredients and mix with a wooden spoon.
  • Take the trimmed steak and put it into the ziplock bag. Pour the mixed marinade into the bag and close.
  • Shake the bag ensuring the meat is covered and try to remove the air.
  • Once the beef has marinated for at 4-8 hours , remove it from the bag. Pat away any excess marinade or excess salt.

Preparing The Pellet Grill

  • Make sure your smoker or pellet grill is clean from the previous use. Load the hopper with your wood pellets or add wood chips to your chip tray. Set the temperature to 225°F on indirect heat and wait until it's fully up to temperature before the meat goes on.

Smoking The London Broil

  • Put the meat on the cooking grate in the pellet grill making sure the fat is on any direct heat.
  • Insert the temp probe to the thickest part which will monitor the internal meat temperature.
  • Close lid and smoke until done.
    For a 2 lb cut at 225°F this takes approximately 45–60 minutes. Pull at 125°F for rare, 132°F for medium-rare, or 140°F for medium.

Rest The Meat

  • When the meat is ready, remove it from the pellet grill and cover with tin foil for 15 minutes.

Serve & Enjoy

  • Enjoy the rested meat with friends and family knowing you haven't sacrificed taste for your wallet when devouring the finished steak!
Keyword smoked steak