Fire up your smoker—here’s an easy, flavorful, and budget-friendly way to enjoy beef from your pellet grill. This Traeger brisket-style marinated London broil uses a white balsamic chimichurri marinade and a brisket-style smoking method to produce a tender, richly flavored roast that’s perfect for family dinners or weekend cookouts.
Marinated & Smoked London Broil
London broil has long been underrated, often overlooked in favor of ribeyes, tri-tips, or chuck roasts. When prepared correctly—well marinated and smoked low and slow—it transforms into a tender, juicy centerpiece with deep, beefy flavor. This recipe borrows the brisket approach: an overnight marinade, a low-temperature smoke, then a foil or butcher-paper wrap to finish and tenderize the roast.
The marinade combines olive oil, white balsamic vinegar, chimichurri, and garlic for brightness and savory depth. After marinating overnight, the roast is smoked at around 225°F, wrapped when it reaches the stall, and finished until it’s fork-tender. Slice thin against the grain for the best texture.
Serve this London broil with creamy coleslaw, baked beans, and smashed potatoes for a classic, crowd-pleasing meal.
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Recipe Shopping List
Before you start, gather these basic items. Exact quantities and step-by-step instructions are in the recipe card below.
- London broil (top round or similar roast)
- SPG rub (salt, pepper, garlic) or your preferred steak seasoning
- Chimichurri (store-bought or homemade)
- Extra-virgin olive oil
- White balsamic vinegar
- Fresh garlic
Prefer a quicker option? Try a marinated grilled London broil.
How To Make This Recipe
Here’s an overview of the process so you know what to expect. Follow the full recipe card lower in the page for exact times, temperatures, and measurements.
- Marinate – Combine the marinade ingredients and submerge the London broil. Refrigerate and marinate overnight for best flavor and tenderizing effect.
- Preheat the smoker – Aim for 225°F on your smoker or pellet grill for steady, even cooking.
- Smoke – Remove the roast from the marinade, pat it dry, apply the SPG rub, and place it on the smoker.
- Wrap – When the internal temperature reaches about 160°F and the roast hits the stall, wrap it tightly in butcher paper or foil and return it to the smoker. Continue until the roast reaches about 204–205°F and a probe slides in with minimal resistance.
- Rest and slice – Let the roast rest for at least 15–30 minutes (longer is better) before slicing thinly across the grain. Serve with your favorite barbecue sauce or pan juices.
Looking for sides? Try creamy coleslaw, baked beans, or smashed potatoes.
Recipe FAQ
Store leftovers sealed in the refrigerator for 2–3 days. Slice and keep juices to prevent drying out.
Gently reheat in the microwave or warm in a low oven, covered, with a splash of beef broth or reserved juices to keep the meat moist. Avoid high heat to prevent overcooking.
Pair this roast with a homemade barbecue sauce for extra flavor.
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Smoked and Marinated Brisket-Style London Broil
We marinate a London broil overnight in a white balsamic chimichurri blend and then smoke it using a brisket-style technique. The result is a tender, flavorful roast with great smoke character.
15 minutes
5 hours
1 hour
6 hours 15 minutes
Ingredients
- 2-pound London broil
Marinade
- 3 tablespoons chimichurri
- ¼ cup white balsamic vinegar
- ¼ cup extra-virgin olive oil
- 2 cloves chopped garlic
Rub for meat
- 1 tablespoon SPG (salt, pepper, garlic powder) or your preferred rub
Instructions
- Combine the chimichurri, white balsamic, olive oil, and chopped garlic. Place the roast in a large resealable bag or container and pour the marinade over it. Refrigerate and marinate overnight for best results.
- Preheat your smoker or pellet grill to an even 225°F.
- Remove the roast from the marinade and pat it dry. Coat evenly with the SPG rub.
- Place the roast on the smoker and cook until the internal temperature reaches about 160°F. At this point the meat may hit a stall—wrap it tightly in butcher paper or foil and return it to the smoker.
- Continue cooking until the internal temperature reaches around 204–205°F and a probe slides in with little resistance.
- Remove the roast, keep it wrapped, and let it rest 30–60 minutes. Slice thinly against the grain and serve.
Notes
- If you don’t have prepared chimichurri, a simple mix of parsley, garlic, red pepper, olive oil, and vinegar works well as a substitute.
- Butcher paper helps retain smoke while allowing some moisture to escape; foil will trap more juices and speed up the finishing time.
- For best slicing, cool slightly, then carve thin slices across the grain to maximize tenderness.
Recommended Products
- Chimichurri blend (dry rub or prepared sauce)
- Pellet or pellet-style grill for consistent low-and-slow heat
- Sharp slicing knife for thin, even cuts
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 580
Total Fat: 42g
Saturated Fat: 13g
Cholesterol: 176mg
Sodium: 315mg
Carbohydrates: 3g
Protein: 45g
Nutrition data provided here is only an estimate.
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