London broil on the Egg

CharlestonGriller

I want to cook a London Broil roast tomorrow on the Egg. Going to cook with low heat and add some smoke. I typically use the fruit woods for pork. What do you recommend for beef? I know hickory is stronger. Also, if I am cooking around 250 degrees. How long do you think it will take to get to around 145 degrees for a 2-3lb roast. Thanks for the advise!!!

U_tarded

I like oak on beef. Depends on what you are going for though flavor wise. Jack Daniels chips are good. Or you could go crazy and use mesquite or something really strong. Heck you could even use your fruitwoods if you want to.

hapster

I like to use oak for beef... London broils I do almost like big steaks. Sear them down close to the fire for about 6min a side and them move them up to a raised direct position and go until the IT is about 135. This is with the dome at about 400 for the whole cook. Comes out a beautiful medium... Takes about 45min

Enjoy.

The Cen-Tex Smoker

oak. period.

Chubbs

+1 on oak for beef

CharlestonGriller

I need to get some oak. Never have used that before. Done a lot if hickory, cherry, and apple.

Chubbs

Those are the exact 4 I have on hand all the time. Hickory used the least.

CharlestonGriller

I am the same. I used hickory exclusively for about 2 years, and then tried the fruit flavors and they were great on pork as that is mostly what I smoke. What would you do for brisket?