Place the London broil on a clean cutting board and pat it dry with paper towels. Trim any excess fat from the meat.

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 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.

Once the grill is hot and smoking, place the marinated London broil directly on the grates. Close the lid and let the magic happen.

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.

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.

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.

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.

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!