Butchers label several cuts of meat as London broil, like a top round roast or flank steak. These cuts tend to be tough when cooked quickly, so slow-roasting or smoking these cuts will produce a tender, juicier meat. The key is to marinate the meat prior to placing it in your smoker, and we prefer to use Jack Daniels Tennessee Honey whiskey with a blend of spices that bring out the flavor in this meat.
2 lb. Top Round London Broil
50 ml Jack Daniels Tennessee Honey whiskey
1/4 cup Apple Cider Vinegar
1/2 cup Extra Virgin Olive Oil
1 TBSN Garlic Powder
1 tsp Kosher Salt
1 tsp Fresh Ground Black Pepper
To make the Dry Rub:
4 TBSN smoked paprika
1 TBSN seasoned salt
3 TBSN freshly ground black pepper
4 TBSN brown sugar
3 TBSN chili powder
3 TBSN ground cumin
3 TBSN ground coriander
1 TBSN cayenne pepper, or to taste
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Large Ziplock bag, small mixing bowl, mixing spoon, BBQ tongs, measuring spoons. Preheat BBQ grill/smoker.
Prep: 15 min Cook: 4 hours Ready: 4 hr, 15 min Serves: 4-6
1. Whisk the Daniels Tennessee Honey Whiskey, Apple Cider Vinegar, Extra Virgin Olive Oil, Garlic Powder, Kosher Salt, and Fresh Ground Black Pepper together in a bowl.
2. Add the london broil to a large Ziplock bag and then pour in the marinade. Seal the bag and remove as much air as possible. Massage the marinade into the london broil.
2. Refrigerate for at least 4 hours or overnight; then remove london broil 30 minutes prior to grilling to bring the meat to room temperature. Discard marinade.
3. Make the dry rub, combine all seasonings in a bowl and mix well with a fork to break up the sugar and combine the spices.
4. Apply a thin layer of dry rub to the exterior of the London broil, massaging it into the meat.
5. Preheat the grill/smoker to 225 to 250 degrees Fahrenheit and then add wood. TIP: Sweeter woods like Apple or Cherry work best with complimenting the marinade.
6. Place the london broil on the cool side of the smoker once it begins to smoke.
Cover the grill and let cook for one hour per pound (3 lbs = three hours) or until the internal temperature reaches 145 degrees Fahrenheit.
6. Check the temperature of the meat by placing a meat thermometer into the thickest part of the meat. Halfway through cooking time, turn the meat over and smoke on the other side.
7. Let the meat sit on a cutting board for 15 minutes before slicing.
1 serving:
Calories: 358
Total Fat: 26 g
Saturated Fat: 9 g
Cholesterol: 80 mg
Sodium: 555 mg
Potassium: 409 mg
Total Carbohydrates: 2 g
Dietary Fiber: 1 g
Protein: 49 g
Sugars: 8 g
London broil is an excellent source of vitamin B12 for healthy duplication of your DNA, decreases the risk of birth defects and protects against heart disease and cancer. Zinc is an essential mineral for your immune system, growth and development, brain function, reproduction and skin health. Niacin keeps your cells talking to each other, is vital for your energy production and may protect you from cancer. Phosphorus is required by every cell in your body to work normally, is critical in creating your energy and maintaining the chemical balance of your body. Riboflavin for your blood cleansing and works with other vitamins to protect you from chronic disease. Vitamin B6 for your immune system, contributes to oxygen circulation and to you feeling happy.
A tannic Cabernet-based wine or a more robust Merlot or Bordeaux.