Smoked London Broil (Top Round)
Top round seasoned with olive oil and rub, smoked slowly and finished with an optional reverse sear.
Servings 6 servings
Ingredients
- 1.5–3 lbs London broil beef top round
- extra virgin olive oil enough to coat
- Jeff's original rub as needed
Instructions
- Pat the meat dry and place on a cutting board or in a foil pan. Brush olive oil over the top and sides, then season with rub. Turn over and repeat on the bottom.
- Prepare the smoker for 215–225°F with oak or pecan wood. Place the meat on a rack or directly on the smoker grate.
- Smoke for roughly 90 minutes to 2 hours, using a meat thermometer to judge doneness rather than time. The author's medium-rare preference is 135–140°F; see the food-safety note below.
- If desired, reverse sear in a hot lightly oiled cast-iron skillet for 1–2 minutes per side, or use a hot grill or broiler. When using the grill or broiler, the article suggests transferring at 120–125°F so the sear brings the meat to the chosen finish temperature.
- Rest under foil for a few minutes, then slice thinly on the diagonal and across the grain.
Notes
The article describes the author's preferred medium-rare finish at 135–140°F. USDA's recommended minimum for beef roasts is 145°F followed by a rest of at least 3 minutes. Cooking time depends on thickness; the author's 1.5 lb example reached 135°F in just over an hour.
Estimated servings: Estimate for the stated 1.5–3 lb top-round range; the smaller end provides lighter portions and the larger end more generous portions.