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Pit Boss London Broil

Ah, the tantalizing aroma of smoked meats wafting through the air. Is there anything more enticing? As a self-proclaimed pit boss aficionado, I’ve had my fair share of grilling adventures, but none quite as epic as the journey to mastering the art of smoked London broil on my Pit Boss grill. So, grab your apron and let’s dive into the smoky goodness together!

pit boss london broil

How to Make Smoked London Broil on Pit Boss

Picture this: it’s a warm summer evening, the grill is fired up, and the anticipation is palpable. That’s the scene when I decided to tackle the challenge of smoking a London broil on my trusty Pit Boss. Here’s a quick rundown of how I nailed it:

  1. Prep Time: First things first, you gotta prep that meat. Grab your London broil and give it a good rub with your seasoning blend. I like to keep it simple with a mix of salt, pepper, garlic powder, and a hint of paprika for that extra kick.
  2. Fire Up the Pit Boss: While your meat is marinating in all that flavorful goodness, it’s time to fire up the Pit Boss. I opted for a mix of hickory and cherry wood pellets to give my London broil that irresistible smoky flavor.
  3. Set the Stage: Once your grill is nice and hot (around 225°F to 250°F), it’s time to place that marinated beauty right on the grates. Close the lid and let the magic happen. Keep an eye on the temperature and aim for a nice, slow cook.
  4. Smoke ‘Em If You Got ‘Em: Now comes the hard part – resisting the urge to peek! Let your London broil bathe in that smoky goodness for about an hour per inch of thickness. Trust me, patience pays off in the form of perfectly juicy, flavorful meat.
  5. The Moment of Truth: After patiently waiting (or maybe not so patiently in my case), it’s time to check the internal temperature. Aim for medium-rare perfection, around 135°F to 140°F. Once you hit the mark, pull that bad boy off the grill and let it rest. After a few minutes, you can start slicing.
  6. Slice and Serve: Now comes the best part – slicing into that tender, smoky masterpiece. Serve it up with your favorite sides and get ready for a flavor explosion that’ll have your taste buds doing the happy dance.

What type of wood/pellets to use for this recipe?

When it comes to smoking a London broil on your Pit Boss, the type of wood you use can make all the difference. Personally, I’m a fan of hickory and cherry wood pellets for this recipe. The hickory adds a bold, smoky flavor, while the cherry wood lends a touch of sweetness that pairs perfectly with the savory goodness of the meat.

Of course, feel free to get creative and experiment with different wood blends to find your perfect match. Just remember, the key is to go low and slow for that mouthwatering smoky flavor that’ll have your guests coming back for seconds.

pit boss london broil recipe

Additional Tips

Now, let’s talk turkey – or in this case, London broil. Here are a few additional tips to take your smoked masterpiece to the next level:

  • Don’t skimp on the seasoning. A generous rubdown with your favorite spices is the secret to a flavor-packed London broil.
  • Invest in a good meat thermometer. It’s the best way to ensure your meat is cooked to perfection every time.
  • Let it rest. I know it’s tempting to dive right in, but giving your London broil a few minutes to rest allows those juices to redistribute, resulting in a juicier end product.

What to Serve

Now that you’ve mastered the art of smoked London broil, it’s time to decide what to serve alongside your culinary masterpiece. Personally, I’m a sucker for classic barbecue sides like coleslaw, baked beans, and cornbread.

Or, if you’re feeling fancy, why not whip up a batch of garlic mashed potatoes or grilled veggies to round out the meal? The possibilities are endless, so get creative and let your taste buds be your guide.

pit boss smoked london broil

What to Do with Leftovers

Let’s face it – as much as we love devouring that juicy London broil fresh off the grill, there’s bound to be leftovers. But fear not, my friends, for leftover London broil is a gift that keeps on giving.

From sandwiches and salads to stir-fries and tacos, there are endless ways to repurpose those tasty leftovers into mouthwatering meals. Get creative and let your imagination run wild!

Overall, I’ve learned that with a little patience and a whole lot of flavor, smoked London broil on your Pit Boss grill is an absolute game-changer. So, fire up that grill, gather your friends and family, and get ready to embark on a culinary adventure that’s sure to leave everyone craving more. Happy grilling, my fellow pit bosses!

Pit Boss London Broil

Sizzle up perfection with our Pit Boss London Broil recipe, guaranteed to impress your taste buds and guests alike.

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour
Servings 4


  • 2 pounds London broil
  • 2 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Wood chips or pellets hickory and cherry recommended



  1. Place the London broil on a clean cutting board and pat it dry with paper towels. Trim any excess fat from the meat.
  2. In a small bowl, combine olive oil, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the marinade all over the London broil, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.

Fire Up the Grill

  1. Fire up your Pit Boss grill or smoker and preheat it to a temperature of 225°F to 250°F. Add hickory and cherry wood chips or pellets to the grill for that delicious smoky flavor.

Smoking the London Broil

  1. Once the grill is hot and smoking, place the marinated London broil directly on the grates. Close the lid and let the magic happen.
  2. Use a meat thermometer to monitor the internal temperature of the meat. Aim for a temperature of 135°F to 140°F for medium-rare doneness.
  3. Resist the urge to peek! Let the London broil smoke for approximately 1 hour per inch of thickness, maintaining a steady temperature throughout the cooking process.

The Moment of Truth

  1. After the prescribed cooking time, carefully open the grill and check the internal temperature of the London broil. Once it reaches your desired doneness, remove it from the grill and transfer it to a cutting board.
  2. Tent the smoked London broil with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a juicier end product.

Slice and Serve

  1. Using a sharp knife, slice the smoked London broil against the grain into thin strips. Serve it up with your favorite sides and dig in!
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