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Sliced smoked london broil on a dark baking sheet.
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5 from 4 votes

Smoked London Broil

Learn how to smoke a London broil so it rivals even the most tender steaks. When cooked low and slow, smoked London broil produces tender and juicy slices of beef infused with a bold smoky flavor. 
Prep Time5 mins
Cook Time45 mins
Marinating4 hrs
Total Time4 hrs 50 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Beef Recipes, Smoker Recipes
Servings: 6 people
Calories: 356kcal
Author: Darcey Olson
Cost: $14.00


  • ¼ Cup Minced Chipotle in Adobo Sauce
  • 2 tbsp Honey
  • 6 cloves Garlic, Finely Minced
  • ¼ cup Extra-Virgin Olive Oil
  • 2-2½ Lb London Broil, Approx. 1" Thick
  • 2 tsp Kosher Salt + More To Taste


Marinate The London Broil

  • Whisk together the chipotle, honey and garlic. Slowly whisk in the oil until well combined.
  • Pat the meat dry with a paper towel. Spread the marinade evenly over the beef. Sprinkle the kosher salt evenly over the beef. Transfer to a Ziploc bag and let marinate for a minimum of 4 hours, up to 12 hours.

Smoke The London Broil

  • Remove the beef from the refrigerator an hour before you're ready to smoke.
  • Pre-heat the smoker to 225 degrees F and load with your wood of choice.
  • Remove the steak from the marinade, and shake to remove any excess marinade. Transfer the meat to the smoker and close the lid. Smoke for 45 minutes, or until the internal temperature reached your preferred "pull" temperature (120 degrees F for rare or 130 degrees F for medium rare). Cover with foil and let rest for 10 minutes before slicing.

OPTIONAL: Reverse Sear

  • STOVETOP - Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 1). Sear each side of the ribeye for 1 minute before removing, covering with foil, and resting for 10 minutes before slicing.
  • SMOKER - Transfer the beef to a cutting board and increase the heat on the smoker to "high". Once at a high temperature, transfer the beef back to the grill and sear for about 1-2 minutes, per side. Transfer to the cutting board and let rest for 10 minutes.


Note 1- Reserve searing creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on, to get ahead of it a bit. Expect it. 
Marinade recipe from NYT.


Calories: 356kcal | Carbohydrates: 8g | Protein: 44g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 1022mg | Potassium: 721mg | Fiber: 1g | Sugar: 6g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 4mg