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London Smoke / Marinated London Broil

It's a top round roast, formerly known as "London broil". Recipe good for up to 5 pounds of beef.

INGREDIENTS
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup chablis wine
1 tablespoon onion granules
1 tablespoon paprika
2 teaspoons celery salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
Mix together the Worcestershier sauce, soy, vinegar, wine and dry ingredients. Whisk in the oil, making an emulsion. If you don't have a whisk, or the energy to whisk, use a blender or food processor. Pour the oil in very slowly so it incorporates and thickens the marinade.

Marinate the top round for at least 6 hours, and preferably overnight.

Smoked London Broil, aka Smoked Top Round Roast

This can be cooked in a smoker, or grill-smoked in your Weber kettle or your gas grill.

Preheat your smoker or grill (smoker to 225-250 degrees Fahrenheit, grill to 300-325 degrees). Add some smoker wood (oak is very nice with this recipe), and once the smoke starts rolling, position the beef roast on the grate and close 'er up.

In the smoker, it will take roughly 30 minutes per pound. In the hotter grill, figure on 15-20 minutes per pound. These are just guesstimates on the cooking time. This cut of meat is best cooked to medium rare, or 140 degrees. Since meat continues to cook after it's taken off the heat, pull it out and let it rest when the internal temperature reaches 130-135 degrees. Cover it with a piece of foil, and leave it be for 20-30 minutes. Juices redistribute during the rest period, which makes the smoked London broil much more moist when served. Slice across the grain, at an angle, and into very thin slices.