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.
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.
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.
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.
Preheat – Preheat your pellet grill to 225°.
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°.
Rest – Let the wrapped London Broil rest for 30-60 minutes before slicing.
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.
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.
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.
Notes.. Above information is curated for evaluation and recommendation from orwhateveryoudo.com
