Smoked on medium heat 200-250 for hour then finished at high for 45 min. Cory and Tammy like beef rare, so I planned to pull it when the internal temp reached 120. Then let it rest for 20 minutes and cut with the grain into thin slices.
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Sunday, November 21, 2010
London Broil
Tonight, I decided to try a London Broil on the Traeger for dinner. Marinaded in solution of Dales, Mustard (1teaspoon), Apple Juice and a shot of bourbon. After marinade I covered it with olive oil and then rubbed with a combo of blackening seasoning, Lawry's seasoned salt, paprika, and garlic powder.
Smoked on medium heat 200-250 for hour then finished at high for 45 min. Cory and Tammy like beef rare, so I planned to pull it when the internal temp reached 120. Then let it rest for 20 minutes and cut with the grain into thin slices.
Smoked on medium heat 200-250 for hour then finished at high for 45 min. Cory and Tammy like beef rare, so I planned to pull it when the internal temp reached 120. Then let it rest for 20 minutes and cut with the grain into thin slices.
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