SMOKED LONDON BROIL TRAEGER RECIPES

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SMOKED LONDON BROIL ON A PELLET GRILL – EXTRAORDINARY BBQ



Smoked London Broil on a Pellet Grill – Extraordinary BBQ image

A two pound top sirloin cap roast is seasoned with a flavorful dry rubs and smoked to an internal temperature of 135F.

Provided by Smokin Dave

Categories     Main Course

Total Time 120 minutes

Prep Time 30 minutes

Cook Time 90 minutes

Yield 4

Number Of Ingredients 12

2.5 lbs Top Sirloin Cap Roast (Picanha)
2 tbsp yellow mustard
Dry Rub Ingredients
3 tbsp salt
1 tbsp smoked paprika
1 tbsp chili powder
1 tbsp black pepper
1 tbsp brown sugar
1 tsp granulated onion
1 tsp granulated garlic
1/2 tsp celery powder
1/4 tsp Accent (MSG)

Steps:

  • Combine the dry rub ingredients and mix well.
  • Lightly coat the roast with the yellow mustard or other binder of choice.
  • Apply a generous coating of the dry rub to the roast and let stand at room temperature for 30 minutes.
  • Set your pellet grill to 225F using hickory pellets or wood of choice.
  • Smoke the meat for 90 minutes or until an internal temperature of 135F is reached.
  • Let the meat cool and slice thinly against the grain.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

SMOKED BEEF TOP ROUND - SMOKY, BEEFY, DELICIOUS! - LEAR…



Smoked Beef Top Round - Smoky, Beefy, Delicious! - Lear… image

Smoked beef top round, like most beef, does extremely well in the smoker. It can be cut up like steaks or into strips for use on tacos, salads, fajitas, etc.

Provided by Jeff Phillips

Categories     Entree

Prep Time 10 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 3

Beef top round ((, 5-7 lb))
Kosher salt ((, coarse grained))
Jeff’s Texas style rub recipe

Steps:

  • Coat beef with Jeff's Texas style rub
  • Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
  • Place top round into lidded container and place into fridge overnight.
  • When the brining process is complete, remove the top round from the fridge and set aside.
  • Set up smoker for cooking at about 225-250°F with indirect heat.
  • Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
  • Use oak smoke for best results but any smoking wood will work fine.
  • Add smoke for at least 2 hours.
  • When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.

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