SMOKED LONDON BROIL
Ingredients:
1 Each Top-Round London Broil (2-3 pounds)
Olive Oil
Steak Rub Of Choice (I normally use my Steak & Chicken Rub or Perfect Bite Steak & Burger Seasoning)
Cooking Method - INDIRECT
Remove the London Broil from the refrigerator, and place on a plate. Lightly coat all sides of the meat with olive oil. Generously apply seasoning to all sides of the meat. Set aside, and allow the meat to get up to room temp while getting the Egg ready to cook.
Set your Egg up for indirect cooking, and get the temp up to 250 degrees. Once the Egg is up to temp, broadcast a handful or so of soaked wood chips over the glowing charcoal (I like applewood, but you can use what you like). The Egg will drop in temp some, but should quickly recover and come back up to 250 degrees. Put your platesetter in place (legs up), and place your drip pan on top of the platesetter. Pour some liquid in the drip pan to add moisture while you're smoking (I use beer), and then put the cooking grid in the Egg. Place the London Broil on the center of the cooking grid, and smoke for 25-30 minutes per pound for medium rare, with an internal temp of 130-135 (slightly shorter time for rare, longer for medium and so forth). Keep in mind the meat will rise another 5-7 degrees while resting, so remember to make adjustments for that in checking the internal temp of the meat. Once the desired temp is reached, take the meat off the Egg, place in a pan, and cover with aluminum foil (I go the extra step of putting the covered pan in a cooler, and putting a towel over it while resting). Allow to rest for 20-30 minutes before carving and eating (NOTE - if you're not already a practitioneer of allowing meat to rest before slicing into it, you'll be SHOCKED at the difference it makes).
Ingredients:
1 Each Top-Round London Broil (2-3 pounds)
Olive Oil
Steak Rub Of Choice (I normally use my Steak & Chicken Rub or Perfect Bite Steak & Burger Seasoning)
Cooking Method - INDIRECT
Remove the London Broil from the refrigerator, and place on a plate. Lightly coat all sides of the meat with olive oil. Generously apply seasoning to all sides of the meat. Set aside, and allow the meat to get up to room temp while getting the Egg ready to cook.
Set your Egg up for indirect cooking, and get the temp up to 250 degrees. Once the Egg is up to temp, broadcast a handful or so of soaked wood chips over the glowing charcoal (I like applewood, but you can use what you like). The Egg will drop in temp some, but should quickly recover and come back up to 250 degrees. Put your platesetter in place (legs up), and place your drip pan on top of the platesetter. Pour some liquid in the drip pan to add moisture while you're smoking (I use beer), and then put the cooking grid in the Egg. Place the London Broil on the center of the cooking grid, and smoke for 25-30 minutes per pound for medium rare, with an internal temp of 130-135 (slightly shorter time for rare, longer for medium and so forth). Keep in mind the meat will rise another 5-7 degrees while resting, so remember to make adjustments for that in checking the internal temp of the meat. Once the desired temp is reached, take the meat off the Egg, place in a pan, and cover with aluminum foil (I go the extra step of putting the covered pan in a cooler, and putting a towel over it while resting). Allow to rest for 20-30 minutes before carving and eating (NOTE - if you're not already a practitioneer of allowing meat to rest before slicing into it, you'll be SHOCKED at the difference it makes).