How to Cook a London Broil in a Smoker

London broil beef roast with french fingerling potatoes
London broil is a guest-pleasing main dish. (Image: rez-art/iStock/Getty Images)

London broil is actually a cooking method rather than a cut of meat. Butchers commonly label several cuts of meat as London broil, however, so the slab of beef in your refrigerator is likely a top round roast or flank steak. These cuts tend to be tough when cooked quickly, but smoking a London broil cut produces a tender, juicy dish. One key is to marinate the meat prior to placing it in your smoker.

Step 1

Combine the onion, vinegar, Worcestershire sauce, soy sauce and coffee in a large glass or plastic container. Avoid using a metal container, as the acid in the marinade may react with metal. Alternatively, combine ingredients in a large zip-top baggie.

Step 2

Place the meat in the marinade and cover. Refrigerate overnight or up to 2 days, turning the meat in the marinade several times to ensure that the entire cut is well-marinated.

Step 3

Preheat the smoker to 225 to 250 degrees Fahrenheit and add wood to it. Place the meat on the smoker once it begins to smoke.

Step 4

Cover the smoker and cook the meat for approximately 30 minutes per pound, until the internal temperature reaches 145 degrees Fahrenheit. Check the temperature of the meat by placing a meat thermometer into the thickest part of the meat.

Step 5

Remove the meat from the smoker. Place it in a shallow pan and cover it with foil. Allow the meat to rest for about 20 minutes so that it reabsorbs and redistributes any juices that seep out.

Step 6

Cut in thin slices at an angle against the grain and serve hot.

Things You'll Need

  • 3- to 5-pound London broil

  • Chopped onion

  • Vinegar

  • Worcestershire sauce

  • Soy sauce

  • Brewed black coffee

  • Large glass or plastic container

  • Meat thermometer

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