This week we are talking about smoked London broil and, before anyone corrects me, I am fully aware that this is a cooking method rather than a cut of meat. However, this is how it will most likely be labeled in your meat section or behind the glass case so you'll know what to look for.

This cut is usually a beef top round and regardless of what you call it, smoking it is just what the doctor ordered!

If you want to get technical, we can call it a London smoke or just smoked top round if you prefer.

This recipe is very simple and if you are not careful, you might start thinking that nothing this easy could be so good but then you would be incorrect. This piece of meat does not need a lot to be great.  A little oil, my original rub (purchase recipe here) and some time in the smoke and you will be very happy that you tried it.

 Prep Time: 10 minutes | Cook Time: 1.5 – 2 hours | Smoker Temp: 225°F | Meat Finish Temp: 135-140°F | Recommended Wood: Oak or Pecan

What You'll Need
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
Prepare the London Broil for Smoking

Remove meat from packaging, rinse in cold water and place on a cutting board or in a foil pan to keep the cabinet nice and clean.


Pour on a little olive oil.


Rub/brush the olive oil all over the top and sides of the meat.


Sprinkle some of my original rub (purchase recipe here) on the outside of the meat.


Flip the meat over and repeat with the oil and my original rub (purchase recipe here)  on the bottom side.

Smoking the London Broil

Regardless of whether you are using an electric, charcoal, gas, or wood smoker, prepare it for smoke cooking at about 225 degrees. 215 to 225 is best to give it plenty of time in the smoke before it reaches it's done temperature.

Once the smoker is pre-heated and ready, place the meat on a bradley rack, Weber grill pan, a cooling rack or you can place it directly on the smoker grate.

Smoke cook the meat for about 90 minutes or until it reaches your desired level of doneness. You will need to test the temperature using a meat thermometer and if you want the very best, then consider purchasing a super fast Thermapen which reads the temperature for me in less than a second. Of course, I have the black model and I am convinced it is the fastest one;-)

If you want a great digital probe meat thermometer that stays in the meat while it cooks, then you need the moneyslot “Smoke” by Thermoworks which keeps you apprised of your smoker temperature as well as your meat temperature via dual probes and a remote unit that you can carry with you up to 300 feet away.

The London broil that I purchased was only about 1.5 lbs so it got to a good medium rare (135°F) in just over an hour.

I threw it in a hot iron skillet with just a little oil for a minute or two per side to give it a good reverse sear. You could also do this on a hot grill or even under the broiler.

The iron skillet works really fat but if you choose to use the grill or broiler method, you might consider removing the meat when it is about 120-125°F and let the heat from the grill or broiler bring it up to 135-140°F.


Reverse Sear: This term is used a lot when smoking meat and is simply searing the meat after it is cooked rather than before per the traditional method.

Let the meat rest under foil for a few minutes before slicing.

Slice it thin on the diagonal and across the grain.

Serve with grilled peppers and onion or a nice garden salad for great results!


Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
Get the Digital Recipes for Jeff's Rub and Sauce
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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

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