Introduction
If you love smoky, tender, and flavor-packed beef, this Smoked London Broil on a pellet grill is the recipe for you.
London broil is known for its lean yet flavorful cut of beef, and smoking it low and slow brings out its best texture and taste.
The pellet grill infuses rich wood-smoked flavor while maintaining precise temperature control — resulting in a beautifully cooked piece of meat
that’s juicy, tender, and perfect for slicing thin against the grain.
Whether you’re hosting a weekend barbecue, a family dinner, or just craving that steakhouse-level smokiness at home,
this smoked London broil will impress everyone around the table.
Follow along for simple steps to achieve perfectly smoked beef with a caramelized crust and smoky aroma.
Ingredients
- 2–3 pounds London broil (top round or flank steak)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar (optional, for a sweet crust)
- 1 teaspoon dried thyme
- Pellet grill wood pellets (oak, hickory, or mesquite work best)
Instructions
- Prepare the beef: Pat the London broil dry with paper towels. Drizzle with olive oil and rub evenly over the surface.
- Season generously: Mix the salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, and thyme in a small bowl.
Apply the seasoning rub evenly over both sides of the beef. - Preheat the pellet grill: Set your pellet grill to 225°F (107°C).
Use oak or hickory pellets for a rich, smoky flavor. - Smoke the beef: Place the London broil directly on the grill grates. Close the lid and smoke for 1.5 to 2 hours,
or until the internal temperature reaches 130°F (54°C) for medium-rare. - Sear for crust: Increase grill temperature to 450°F (232°C) and sear each side for about 2–3 minutes
to develop a smoky crust. - Rest before slicing: Remove the beef and let it rest for 10–15 minutes.
Slice thinly against the grain for maximum tenderness.
Tips or Variations
Try different wood flavors: For a bolder smoke, use mesquite or hickory. For a milder flavor, apple or cherry pellets add a subtle sweetness.
Marinate overnight: For extra tenderness, marinate the London broil in olive oil, soy sauce, Worcestershire sauce, and garlic for several hours or overnight.
Internal temperature guide: Rare (125°F), Medium-Rare (130°F), Medium (140°F). Avoid overcooking, as this lean cut can become tough.
Conclusion
Smoking London broil on a pellet grill is a simple yet impressive way to elevate this budget-friendly cut of beef.
The slow smoke infuses deep flavor, and the final sear locks in the juices for a perfect crust.
Serve it with mashed potatoes, grilled veggies, or a crisp salad for a hearty meal everyone will love.
Try this recipe today and enjoy a tender, smoky masterpiece right from your backyard pellet grill!
Smoked London Broil (Pellet Grill)
Ingredients
- 1 (1½–2 lb) London broil (top round) — trimmed
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1½ tsp black pepper, freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Optional: 1–2 tbsp brown sugar (for a slight crust)
- Wood pellets: hickory or oak (for pellet grill)
Instructions
- Prep the meat: Pat the London broil dry. Brush lightly with olive oil.
- Make the rub: Combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme (and brown sugar if using). Rub evenly over the meat. Let rest 15–30 minutes at room temperature or refrigerate up to 4 hours (bring to room temp before grilling).
- Preheat pellet grill: Set pellet grill to 225°F (107°C). Add hickory or oak pellets for a savory smoke.
- Smoke low & slow: Place roast directly on the grill grates. Smoke until internal temperature reaches about 120–125°F (49–52°C) for medium-rare — about 2–2½ hours depending on thickness. Use an instant-read thermometer for accuracy.
- Finish with high heat: Increase grill to 450–500°F (232–260°C) or transfer to a hot cast-iron pan. Sear 1–2 minutes per side to develop a crust, watching carefully to avoid burning.
- Rest & slice: Remove roast, tent loosely with foil, and rest 10–15 minutes. Slice thinly against the grain and serve.