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[reubenray]

To start off with I understand that the words "London broil" is a method of cooking.  What I need to know is what is the difference between a roast and steak?  I have two of these and they are labelled as "roast", but they are about the size of a big steak.

How would be the best way to smoke these?

[Bentley]

I was under the impression that a steak is just a cut from a larger section.  They were usually from sections that were more tender, but a steak can come from any section I guess.  If it is a piece of meat that does not have marbling or connective tissue, sous vide or braising might be a better idea for tenderness.  You could always cook with the wood to start.

[reubenray]

I was under the impression that a steak is just a cut from a larger section.  They were usually from sections that were more tender, but a steak can come from any section I guess.  If it is a piece of meat that does not have marbling or connective tissue, sous vide or braising might be a better idea for tenderness.  You could always cook with the wood to start.

Would a slow cooker work?  I am planning on smoking some cheese this weekend (being it will be cold) and I was thinking of cold smoking the roast and then put it in the slow cooker.

[Bar-B-Lew]

I use them for jerky.  I have also seen people cook them at high heat to a rare to med rare temp and slice similar to a tri tip but not as good.

[jdmessner]

I thought London broil was the cut of meat rather than a way of cooking, but I am not real familiar with it. I recently used a 2.5 lb piece of meat labeled as London broil for Italian Beef. It did look more like a big steak than a roast, but I cooked it more like a roast than a steak. I smoked it over a pan of beef broth and seasonings. I brought the broth to a boil before placing it on the grill. The steam helped keep the meat from drying out. The next day I sliced the meat really thin and re-heated it in the juces. I thought it turned out quite well.

Cold smoking it and then putting it in a slow cooker sounds like a great idea. If you do it I would be interested in seeing how it turns out.

[Bentley]

Slow cooker is a type of braise I think, so yes.

[pmillen]

Q.  Is London Broil a cooking method or a cut of beef?

A.  Both.

The old Omaha steak houses used to have London Broil on the menu.  It was typically marinated flank steak (one of the few steaks that were marinated in these beef-specializing restaurants) and carved before it was delivered to the guests.

Beef retailers, who were fond of inventing new names for existing cuts (they're still doing it), decided to capitalize on the exotic name and popularity and renamed flank steaks to London Broil.  It's as confusing as wine labels.

EDIT:  I saw what I believe was round steak labeled London Broil in the meat counter of a midwestern grocery chain (headquartered in Iowa—they should know better).

[Bar-B-Lew]

Q.  Is London Broil a cooking method or a cut of beef?

A.  Both.

The old Omaha steak houses used to have London Broil on the menu.  It was typically marinated flank steak (one of the few steaks that were marinated in these beef-specializing restaurants) and carved before it was delivered to the guests.

Beef retailers, who were fond of inventing new names for existing cuts (they're still doing it), decided to capitalize on the exotic name and popularity and renamed flank steaks to London Broil.  It's as confusing as wine labels.

EDIT:  I saw what I believe was round steak labeled London Broil in the meat counter of a midwestern grocery chain (headquartered in Iowa—they should know better).

In these parts, the london broil cut of meat is very similar to a top or bottom round, but about 6-8 inches wide and about 2+ inches thick.

[BigDave83]

Around me it is top round, sometimes  they even label it top round london broil.

Country style ribs is another one, some places they cut them from the butt and other cut them from bone in loin. Easy to ruin them if you don't have a clue about meat and can't tell what they were cut from.

For cooking the OP London Broil. I would smoke it to about 110 and then high heat to finish to desired temp. for me it would be 125 to 130 but i would not go over 135 much for fear of it drying out.

[hughver]

I believe that the most common meat Labeled London Broil is top or bottom round. I agree with Dave, smoke to 110° IT, cook on high heat to 130-135° IT and by all means, cut thin across grain.

[reubenray]

I thought London broil was the cut of meat rather than a way of cooking, but I am not real familiar with it. I recently used a 2.5 lb piece of meat labeled as London broil for Italian Beef. It did look more like a big steak than a roast, but I cooked it more like a roast than a steak. I smoked it over a pan of beef broth and seasonings. I brought the broth to a boil before placing it on the grill. The steam helped keep the meat from drying out. The next day I sliced the meat really thin and re-heated it in the juces. I thought it turned out quite well.

Cold smoking it and then putting it in a slow cooker sounds like a great idea. If you do it I would be interested in seeing how it turns out.

I cold smoking the top round for 1 1/2 hours and it was then put in the slow smoker for about 10 hours until it was falling apart.  I used one of the numerous slow cooking recipes on the web.  We then ate it over egg noodles and it was very good.