Smoked London Broil

I’d never cooked a London Broil before, but the price was too good to pass up at Sam’s Club. Chuck Roast prices are getting ridiculous, and I was looking for a cheaper cut to work with. 

Gather the ingredients.

• 1 2½ lb London Broil
• 3 tbsp. Molasses
• 2 tbsp. Liquid Aminos
• 1 tbsp. Hickory Liquid Smoke
• Ninja Woodfire Grill

Let’s go to work.

1. In a medium bowl, mix the molasses, liquid aminos, and liquid smoke together.
2. Brush the glaze evenly onto the surface of the meat to act as a binder, and then apply a liberal coating of the rub of your choice.
3. Let the beef cheeks dry brine overnight to let the rub penetrate the meat.
4. The next morning, I set my Ninja Woodfire Grill to smoke at 200 °F until the internal temp reaches 135 °F.
5. ‘Nuff said! Pull the london broil, let is rest for a bit, then slice it up and enjoy!