Marinated & Smoked London Broil

We love making London Broils! For so long I would pass by this cut of meat thinking it was somehow inferior to my regular rotation of steak, chuck roast, tri-tip, and round roasts. Mistakes were definitely made. I admit it. I WAS WRONG.

This Smoked London Broil gets an overnight marinade in olive oil, balsamic vinegar, and chimichurri before getting smoked, wrapped, and cooked brisket-style.

This would be great served alongside a big pile of homemade creamy coleslaw, homemade baked beans, and a pan of grilled smashed potatoes.

Recipe 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
• SPG
• Chimichurri
• Olive Oil
• White Balsamic Vinegar
• Garlic

How To Make This Recipe

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. Marinate - Mix together all the marinade ingredients and put the London Broil in with it. Let it marinade overnight.
2. Fire up the smoker - We're going for around 225°, so get as close as you can.

3. Smoke - Remove the meat from the marinade and pat dry with paper towels. Sprinkle with the SPG blend and place on the smoker.
4. Wrap - Smoke the London Broil until it reaches around 160°F. Wrap with butcher paper or tin foil and place back into the smoker. Smoke until the roast reaches 204-205° and a probe goes in easily.
5. Rest, slice, and serve - Let the roast rest for 15-20 minutes, minimum, before serving. Slice across the grain and serve with bbq sauce.

Recipe FAQ

Try our Homemade Barbecue Sauce with this!

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