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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!
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