The smoky scent of grilled meat is hard to beat. After many sessions at the Pit Boss, I perfected a reliable method for smoking London broil that delivers tender, flavorful results. Below you’ll find a clear, SEO-friendly guide to smoking London broil on a Pit Boss, including wood choices, tips, serving ideas, and how to handle leftovers.
How to Make Smoked London Broil on Pit Boss
Smoking a London broil on a Pit Boss is straightforward and rewarding. The key is a simple seasoning, low-and-slow temperature control, and the right wood pellets for smoke. Follow these steps to achieve juicy, medium-rare slices every time.
- Prep Time: Pat the London broil dry and trim excess fat. Mix a rub of salt, black pepper, garlic powder, and smoked paprika, then rub it all over the meat. For added flavor, combine olive oil and Worcestershire sauce with the dry spices. Cover and refrigerate for at least one hour or overnight for deeper flavor.
- Fire Up the Pit Boss: Preheat your Pit Boss to 225°F–250°F. Add wood pellets—hickory and cherry are a recommended blend for balance between bold smoke and a touch of sweetness.
- Set the Stage: Place the marinated London broil directly on the grill grates. Close the lid and maintain the target temperature for a steady, even smoke.
- Smoking Time: Smoke the meat roughly one hour per inch of thickness. Avoid constantly opening the lid; steady heat and uninterrupted smoke produce better bark and a more consistent internal temperature.
- Check Internal Temperature: Use a reliable meat thermometer. For medium-rare, remove the roast from the grill at 135°F–140°F. Temperatures will carry over a bit while resting.
- Rest and Slice: Tent the London broil with foil and let it rest for 10–15 minutes so the juices redistribute. Slice thinly against the grain for the most tender results, then serve.
What type of wood/pellets to use for this recipe?
Wood choice affects the flavor profile. Hickory adds a strong, classic smoke note, while cherry contributes a mild sweetness and attractive color. A blend of hickory and cherry pellets works very well with London broil, but you can experiment with other fruitwoods or mild hardwoods depending on your preference. Keep the cook low and slow to let the smoke infuse without overpowering the beef.
Additional Tips
- Season generously. A well-applied rub creates flavor and crust.
- Use a quality meat thermometer to avoid guessing doneness.
- Let the meat rest after smoking to keep it juicy when sliced.
- Maintain a consistent grill temperature; fluctuations extend cook time and affect texture.
- Slice thinly against the grain for maximum tenderness.
What to Serve
Smoked London broil pairs well with classic barbecue sides: coleslaw, baked beans, cornbread, or roasted vegetables. For a heartier plate, serve with garlic mashed potatoes or grilled asparagus. Thinly sliced London broil also shines in sandwiches, salads, or on top of a baked potato.
What to Do with Leftovers
Leftover smoked London broil is versatile. Use it cold in salads or sandwiches, or reheat gently for tacos, stir-fries, or fajitas. Slicing the meat thin and reheating with a splash of broth or sauce helps retain moisture.
With a simple rub, the right pellet blend, and controlled low-and-slow heat, smoked London broil on a Pit Boss becomes a dependable crowd-pleaser. Follow the steps above, and you’ll consistently produce flavorful, tender slices that keep guests coming back for more.
OTHER RECIPES YOU’LL LOVE
- Pit Boss Bacon
- Pit Boss Pork Belly
- Pit Boss Mac and Cheese
- Pit Boss Turkey Breast
- Pit Boss Jerky
Pit Boss London Broil
Ingredients
- 2 pounds London broil
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Wood chips or pellets hickory and cherry recommended
Instructions
Preparation
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Place the London broil on a clean cutting board and pat it dry with paper towels. Trim any excess fat from the meat.
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In a small bowl, combine olive oil, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the marinade all over the London broil, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Fire Up the Grill
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Fire up your Pit Boss grill or smoker and preheat it to a temperature of 225°F to 250°F. Add hickory and cherry wood chips or pellets to the grill for that delicious smoky flavor.
Smoking the London Broil
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Once the grill is hot and smoking, place the marinated London broil directly on the grates. Close the lid and let the magic happen.
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Use a meat thermometer to monitor the internal temperature of the meat. Aim for a temperature of 135°F to 140°F for medium-rare doneness.
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Resist the urge to peek! Let the London broil smoke for approximately 1 hour per inch of thickness, maintaining a steady temperature throughout the cooking process.
The Moment of Truth
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After the prescribed cooking time, carefully open the grill and check the internal temperature of the London broil. Once it reaches your desired doneness, remove it from the grill and transfer it to a cutting board.
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Tent the smoked London broil with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a juicier end product.
Slice and Serve
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Using a sharp knife, slice the smoked London broil against the grain into thin strips. Serve it up with your favorite sides and dig in!