I went to the store this morning with a craving for smoked brisket. Prices were outrageous on the briskets, but they had london broils on a managers special price. I picked up 2 of them instead
London Broil is more of a cooking method, rather than a cut of meat. It is usually just a cut of top round
Anyway, I put a dry rub on it and on the BGE at 250 until I hit internal temp of 130
I immediately pulled it and wrapped in foil, then a kitchen towel and stored it in the microwave for the course of the afternoon
I saw the temp gauge spike to 140, then it was around 120 when I sliced it. By far the best I have ever done. So tender you can cut it with a butter spreader.. Will be running the rest of it on my slicer tomorrow for roast beef sammies!
Had a little broth in the foil when I unwrapped it for a dipping Au jus
That looks awesome.
The "real" London broil is supposed to be done with flank steak and I can't master it to save my life.
This is pretty close to what I do.
That's a pretty big butter spreader. :eek
its also a cutting method,thin sliced to serve.
