You know smoked brisket, and love it. But sometimes you don’t want to spend 14-16+ hours on one dinner, and that’s okay. You’ve met our much beloved Trisket too, but have you heard about our Traeger Brisket-Style London Broil, aka the London Broilsket yet?? I didn’t think so.
Smoked Brisket-Style London Broil Recipe
We’re on a London Broil kick lately, and I’m not sorry. The last one we did was a traditional marinated London Broil, but we cranked it up and cooked it on the grill instead of on the broiler in our Traeger Marinated and Grilled London Broil recipe.
Well, there were 3 other roasts/steaks in that pack and the rest of them got marinated or dry rubbed like this one that got the brisket treatment, with much success.
Smoked Brisket-Style London Broil shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- London Broil
- Whiskey Bent BBQ Coffee Rub
How to make Smoked Brisket-Style London Broil
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Dry Rub
The day before you want to cook, rub the London Broil liberally with the coffee rub, wrap in plastic wrap, and let it dry brine overnight.
2
Preheat
Preheat your pellet grill to 225°.
3
Smoke it
Put the London Broil on the smoker and let it cook until it is 160° internal temperature. Next, wrap it with butcher’s paper or tin foil, and put it back on the grill to cook until 205°.
4
Rest
Let the wrapped London Broil rest for 30-60 minutes before slicing.
5
Use these!
Try it along with our most popular coleslaw recipe!
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Smoked London Broilsket FAQ
How do you store leftovers?
These are best kept wrapped in an airtight container for 3-4 days, max.
What’s the best way to reheat leftovers?
Sous vide is the BEST way, but we’ve done these on the stovetop or even in the microwave in a pinch too.
Are there any substitutions for the coffee rub?
Yup! If you don’t like coffee rub, don’t have any, or just don’t want to use it, you can sub in your favorite all-purpose or beef-centric bbq rub just fine. You can also go right to a salt, pepper, garlic blend and it’ll be delicious.
The best side dishes for Smoked Beef
- Creamy Coleslaw
- Smoked Baked Potatoes
- Smoked Potato Salad
- Homemade Baked Beans
- Ham and Pea Pasta Salad
More amazing ways to make beef on your pellet grill
- Traeger Marinated & Grilled London Broil
- Smoked Beef Tenderloin
- Traeger Butter-Basted Prime Rib
- Smoked Beef Ribs
- Traeger Ribeye
- Traeger New York Strip
- Traeger Flat Iron
More recipes to love
- Traeger Pulled Lamb Gyro Sandwich
- Traeger Smoked No-Wrap Pork Ribs
- Homemade Guacamole
- Smoked Beef Shank (Thor’s Hammer)
- Smoked Onion Jam
- Traeger Steak and Potato Casserole
- Sous Vide London Broil
- Smoked Chicken Thighs
- Smoked Baked Beans
- Traeger Corned Beef
- TikTok Feta Pasta
Brisket-Style London Broil
We took a London Broil, did a dry marinade overnight and then smoked it like a brisket! The result was tender, delicious, and way faster and cheaper than brisket.
Ingredients
- 2-pound London Broil
- 3 tablespoons Whiskey Bent Coffee Rub
Instructions
- Turn your smoker or pellet grill to 225°.
- Evenly coat the roast with the rub and place on the smoker.
- Smoke until the internal temperature is 160°F. Wrap the roast with butcher paper or tin foil and place it back on the smoker. Cook until it reaches 205°.
- Remove from the grill and let rest, wrapped, for 30-60 minutes.
- Slice and enjoy!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 451Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 176mgSodium: 245mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 44g
Nutrition data provided here is only an estimate.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Melissa
Wednesday 9th of August 2023
Why do you cook it to such a high temp? Isn't it dry and tough?
Nicole Johnson
Wednesday 9th of August 2023
225°F isn't a high temp. That's a pretty normal temp for smoking. It is not dry or tough.
Susan
Saturday 28th of May 2022
How many hours about will this take? And do I need to flip it?
Nicole Johnson
Sunday 29th of May 2022
I'm not sure how many hours. You should always cook to temp and never to time. Time will depend a lot on the specific cut of beef, the weather, how often the grill is opened, and a bunch of factors. A very very loose ballpark would be 5-6 hours, but it could be a couple more more or a couple less than that.