Smoked London Broil | Easy & Flavorful Smoking Guide

Smoking a London broil on a smoker transforms this lean cut into a juicy, flavorful masterpiece. Whether you’re using a pellet grill, charcoal smoker, or electric smoker, this method enhances the beef’s rich, smoky depth while keeping it tender and juicy.

In this guide, you’ll learn how does the smoked London broil be done, from choosing the right cut to selecting the best wood and perfecting the low-and-slow smoking process. let’s dive in! 🔥🥩

What is London Broil?

Despite its name, London broil isn’t a specific cut of beef—it’s a cooking method. Traditionally, it’s made from a top round or flank steak, known for its lean texture and bold beefy flavor.

Originally, London broil was marinated, broiled, and sliced thin for tenderness. However, smoking it low and slow enhances its natural richness, making it even more tender and flavorful.

Why Smoke a London Broil Instead of Grilling?

✔ More Flavor: Smoking allows the meat to absorb deep, smoky richness that grilling can’t achieve.
✔ Enhanced Tenderness: Since London broil is naturally lean, slow smoking breaks down the fibers, making it juicier.
✔ Juicier Results: Unlike broiling, which cooks fast and can dry out the meat, smoking locks in moisture while developing a delicious bark.

“If you want melt-in-your-mouth beef with a bold, smoky crust, smoking London broil is the way to go!”

Using the right seasoning blend is key to maximizing flavor. If you’re looking for an easy yet delicious spice mix, try Hello Fresh Fry Seasoning—a well-balanced seasoning that pairs beautifully with smoked beef.

Essential Ingredients for Smoked London Broil

The right ingredients can make or break your smoked London broil. From selecting the best cut to choosing the perfect seasoning, every detail matters when it comes to achieving juicy, flavorful meat with a beautiful crust.

Choosing the Right Cut

Not all cuts are ideal for smoking. Since London broil refers to a cooking method, it’s typically made from one of these lean beef cuts:

✔ Top Round Steak – The most common choice, lean with a bold beefy flavor.
✔ Flank Steak – Slightly more tender with a deeper grain, great for slicing thin.
✔ Sirloin Tip Roast – If you prefer a thicker cut, this one holds up well to slow smoking.

“Whichever cut you choose, slow smoking will add tenderness and bring out its natural richness!”

Best Seasonings and Marinades

London broil is lean, so it benefits from bold seasoning or marinating before smoking.

✔ Simple Dry Rub for Smoked London Broil

✔ Marinade Option for Extra Tenderness

If you prefer a marinated London broil, try this classic smoky marinade:

• ¼ cup soy sauce – Deepens the umami flavor.
• 2 tbsp Worcestershire sauce – Adds tangy richness.
• 2 tbsp olive oil – Keeps the beef moist.
• 1 tbsp Dijon mustard – Provides a mild kick.
• 1 tsp smoked paprika – Boosts the smoky depth.

“Marinate for at least 4 hours (or overnight) for maximum flavor infusion!”

If you’re a fan of slow-smoked meats, you might also want to explore what is picanha—another fantastic beef cut that thrives in low-and-slow cooking methods!

How to Smoke a London Broil

Now that you’ve got the right cut, seasonings, and marinades, it’s time to fire up your smoker! Smoking London broil low and slow transforms this lean cut into a tender, juicy masterpiece with a smoky crust and rich flavor.

Step-by-Step Smoking Instructions

✔ 1️⃣ Preheat Your Smoker

• Set your smoker to 225°F (107°C).
• Use hickory, oak, or cherry wood for a perfect balance of smokiness.

✔ 2️⃣ Prepare the Meat

• If using a marinade, pat the meat dry to help the rub stick.
• Apply your dry rub generously, pressing it into the surface for maximum flavor.

✔ 3️⃣ Smoke the London Broil

• Place it directly on the smoker grates.
• Close the lid and smoke for 90 minutes to 2 hours, depending on thickness.

✔ 4️⃣ Check the Internal Temperature

• Use a meat thermometer to check for doneness:
  • Rare: 125°F
  • Medium Rare: 130-135°F (ideal for London broil)
  • Medium: 140-145°F

✔ 5️⃣ Rest & Slice

• Let the meat rest for 10-15 minutes to retain juices.
• Slice against the grain into thin strips for maximum tenderness.

“Slicing against the grain shortens the muscle fibers, making each bite more tender!”

For those interested in perfecting other smoked beef cuts, learning how to cook lamb breast plate can be a great next step!

Smoker Setup: London Broil on a Smoker

Setting up your smoker correctly ensures that your London broil on a smoker cooks evenly, absorbs the perfect amount of smoke, and stays juicy and flavorful.

Setting Up Your Smoker for Optimal Results

✔ Choose the Right Wood Pellets or Chips

• Hickory – Bold, classic BBQ flavor.
• Cherry or Applewood – Slightly sweet, perfect for balancing the beef’s richness.
• Oak – Mild, well-rounded smoke.

✔ Maintain the Right Temperature

• Preheat the smoker to 225°F (107°C).
• Use a water pan to keep the meat moist and prevent drying out.

✔ Best Placement for the Meat

• Place the London broil on the middle rack for even heat circulation.
• Avoid placing it directly over a hot spot to prevent overcooking.

“Keeping a consistent temperature and using the right wood ensures deep, rich flavor without overpowering the meat!”

London Broil on a Pellet Smoker vs. Charcoal Smoker

✔ Pellet Smoker:

• Offers consistent temperature control, making it easier for beginners.
• Produces a clean smoke with flavorful wood pellets.
• Great for set-it-and-forget-it smoking.

✔ Charcoal Smoker:

• Provides stronger, more traditional smoke flavor.
• Requires more hands-on monitoring to maintain heat.
• Allows for more customization with different wood chunks.

Both methods work amazingly well, so it comes down to personal preference and how much control you want over the smoking process.

Perfecting the Smoke: Techniques for Juicy and Flavorful London Broil

Mastering the art of smoking a London broil isn’t just about following a recipe—it’s about understanding the process and making small adjustments to achieve the best results. From maintaining the right moisture levels to ensuring even smoke penetration, here are some essential techniques to take your smoked London broil to the next level.

Enhancing Smoke Absorption for Maximum Flavor

One of the biggest benefits of smoking is infusing the meat with deep, rich smoky flavors. However, not all meats absorb smoke equally, and London broil, being a lean cut, requires some additional attention to maximize smoke penetration.

✔ Use a Slightly Cooler Start – Begin smoking at 200°F for the first 30-40 minutes to allow the meat to absorb more smoke before increasing to 225°F for the remainder of the cook.

✔ Select the Right Wood – Hickory, oak, or cherry wood work best for London broil, creating a balanced smoky flavor without overpowering the natural beefy taste.

✔ Let the Smoke Flow Freely – Ensure proper ventilation in your smoker to prevent the smoke from getting too thick or bitter. Thin, blue smoke is ideal for clean flavor infusion.

“A steady stream of thin, flavorful smoke is the secret to achieving that deep, mouthwatering BBQ aroma!”

Maintaining Moisture Throughout the Cook

Since London broil is naturally lean, it requires extra care to ensure it doesn’t dry out during the smoking process. Here’s how to keep your meat perfectly juicy:

✔ Spritz Regularly – Every 45 minutes, lightly spray the meat with apple cider vinegar, beef broth, or a butter-based spritz to lock in moisture and enhance bark formation.

✔ Use a Water Pan – Placing a pan of warm water inside the smoker creates steam, preventing the meat from drying out.

✔ Rest Properly – After smoking, let the meat rest for 10-15 minutes to allow the juices to redistribute before slicing.

“The key to a juicy smoked London broil is moisture management—small steps make a big difference!”

Developing the Perfect Crust (Bark) on Your Smoked London Broil

A good smoked London broil isn’t just juicy inside—it should also have a beautifully caramelized crust (bark) on the outside. This layer of seasoning, smoke, and slight crispiness adds a whole new level of texture and taste.

✔ Use a Sugar-Based Rub – Brown sugar or honey powder in your rub will help create a rich, caramelized exterior without burning.

✔ Let the Seasoning Set Before Smoking – Allowing the dry rub to rest on the meat for at least 30-60 minutes before placing it in the smoker helps create a more defined crust.

✔ Avoid Excess Wrapping – While wrapping in foil can retain moisture, it can also soften the bark too much. If you prefer a crisper crust, let the meat cook unwrapped for the final 30 minutes.

“A well-developed crust locks in flavor and adds an irresistible smoky crunch to every bite!”

By applying these advanced techniques, you can elevate your smoked London broil from good to truly exceptional—packed with bold flavor, juicy texture, and the perfect smoky crust.

Best Side Dishes for Smoked London Broil

Smoked London broil is rich, smoky, and full of bold flavors, so pairing it with the right sides makes for a well-balanced meal. Whether you want classic BBQ favorites or healthier alternatives, here are some perfect pairings.

Classic Side Dishes

✔ Garlic Mashed Potatoes – Creamy and buttery, the perfect comfort food.
✔ Grilled Corn on the Cob – Adds a natural sweetness that complements the smoky beef.
✔ Baked Mac and Cheese – A rich, cheesy side that’s always a crowd favorite.
✔ Smoky Baked Beans – A touch of sweetness and smokiness enhances the beef’s deep flavor.

“Classic BBQ sides add comfort and tradition to any smoked beef dish!”

Healthy & Lighter Pairings

✔ Roasted Brussels Sprouts – Crispy and flavorful, they balance the richness of the meat.
✔ Quinoa Salad – A protein-packed side with fresh veggies and a light lemon dressing.
✔ Steamed Asparagus – A simple yet elegant side that pairs beautifully with beef.
✔ Mixed Greens with Balsamic Dressing – A fresh and tangy contrast to the smoky beef.

If you love pairing smoky meats with fresh salads, you might also enjoy trying Strawberry and Feta Salad—a sweet and tangy combination that adds a refreshing contrast.

FAQs :

Still have questions? Here are answers to some of the most common concerns when smoking a London broil on a smoker.

Is London Broil Good for Smoking?

✔ Yes! While traditionally marinated and broiled, smoking a London broil low and slow adds incredible depth of flavor while keeping it tender.

✔ Why It Works Well:

• Absorbs smoke beautifully due to its lean texture.
• Develops a smoky crust while staying juicy inside.
• Perfect for slicing thinly after smoking for maximum tenderness.

“If you love rich, smoky flavors, London broil is an excellent cut to try on the smoker!”

Can You Smoke a London Broil Like a Brisket?

✔ Not exactly. London broil is a lean cut, while brisket has much more fat and connective tissue that breaks down over long cooking times.

✔ Key Differences:

• London broil cooks faster—smoking beyond 135-140°F will make it tough.
• Brisket requires a longer smoke to break down fats and collagen.

What is the Best Wood to Smoke London Broil?

✔ Best Options:

• Hickory – Strong, bold smoky flavor (classic BBQ choice).
• Cherry or Applewood – Slightly sweet, great for balancing beef’s richness.
• Oak – A well-rounded, mild smoke flavor.

How Long to Smoke London Broil?

✔ General Guide:

• 225°F (107°C) → 90 minutes to 2 hours
• Pull at 130-135°F for medium-rare (best tenderness).
• Rest for 10-15 minutes before slicing.

“Smoking time varies based on thickness, but always use a meat thermometer for accuracy!”

Final Thoughts: Mastering Smoked London Broil

Smoking a London broil on a smoker is a fantastic way to elevate this lean, flavorful cut into something truly special. By using the right seasonings, wood choice, and smoking techniques, you can achieve a tender, juicy, and smoky result that’s perfect for slicing thin and serving with your favorite sides.

Key Takeaways:

✔ Low and Slow is Key – Smoking at 225°F ensures deep flavor without overcooking.
✔ Use a Meat Thermometer – Pull at 130-135°F for perfect medium-rare doneness.
✔ Let it Rest – Allowing the meat to rest before slicing locks in juices.
✔ Slice Against the Grain – This keeps each bite tender and easy to chew.

“With the right smoking technique, a London broil can be just as flavorful and satisfying as pricier cuts of beef!”

Now it’s time to fire up your smoker and give this incredible cut a try. Whether you’re a seasoned BBQ pro or a beginner, this recipe is sure to impress!