You know smoked brisket and you love it. But sometimes you don’t want to spend 14–16+ hours on one meal, and that’s perfectly fine. If you’ve tried our popular Trisket, you’ll appreciate this faster, budget-friendly approach: a Traeger-style Brisket-Style London Broil—sometimes playfully called the “London Broilsket.” It delivers brisket-like texture and flavor in a fraction of the time.
Smoked Brisket-Style London Broil Recipe
We’ve been on a London Broil kick lately, and this version brings all the smoky, crusty goodness of brisket to a leaner, faster cut. Rather than broiling, this recipe is smoked low and slow on a pellet grill or smoker to develop bark and deep flavor. A simple coffee-based brisket rub highlights the beef and creates a rich crust; if you prefer a different rub, any beef-focused or all-purpose BBQ rub will work well.
This approach works great when you have a pack of roasts and want to vary preparations: some can be marinated, others grilled, and one can be treated like a brisket for smoke and tenderness. The end result is tender, flavorful slices that make a great centerpiece for a family meal or a weekend cookout.
More Pellet Grill Recipes here!
Recipe Shopping List
You probably already have most of what you need. For exact amounts and the printable recipe card, see the full recipe section below.
- London Broil (roast)
- Brisket-style rub (coffee rub or your favorite beef rub)
Start with basic pellet grill recipes and expand from there.
How To Make This Recipe
Below is a concise overview of the process so you know what to expect. Follow the full recipe details and temperatures in the recipe card further down when you cook.
- Dry brine – The day before cooking, coat the London Broil generously with the coffee or brisket rub, wrap it, and let it rest in the refrigerator overnight to dry brine and concentrate flavor.
- Preheat smoker – Bring your pellet grill or smoker to 225°F (about 107°C) for low-and-slow cooking.
- Smoke to stall – Place the roast on the smoker and cook until it reaches 160°F (about 71°C) internal temperature. At that point, wrap it tightly in butcher paper or foil to push through the stall.
- Finish slowly – Return the wrapped roast to the smoker and continue cooking until the internal temperature reaches around 205°F (about 96°C) for tender, pullable slices.
- Rest – Let the roast rest, still wrapped, for 30–60 minutes before slicing to allow juices to redistribute.
Pair this with a crisp, creamy coleslaw for a perfect contrast.
Recipe FAQ
Store leftovers wrapped tightly in an airtight container or vacuum-sealed bag in the refrigerator for up to 3–4 days. To retain moisture, keep the slices wrapped in foil or place a little of the resting juices with the meat.
Sous vide reheating gives the best texture and moisture retention. Alternatively, reheat gently on the stovetop in a covered pan with a splash of beef broth, or use the microwave on low power covered with a damp paper towel if short on time.
Yes. If you prefer not to use a coffee rub, any all-purpose beef rub or a simple mix of kosher salt, freshly cracked black pepper, and garlic powder will produce excellent results.
Try smoked pulled pork or other slow-cooked favorites for more variety.
The Best Side Dishes For Smoked Beef
- Creamy coleslaw – cool, crunchy contrast to the rich beef
- Smoked baked potatoes – add butter and bacon for extra comfort
- Smoked potato salad – a hearty, smoky twist on a classic
- Homemade baked beans – sweet and savory accompaniment
- Ham and pea pasta salad – a lighter pasta side with protein
75 Essential Traeger Recipes
More Beef Recipes
- Traeger-style Marinated & Grilled London Broil
- Smoked Beef Tenderloin
- Butter-basted Smoked Prime Rib
- Smoked Beef Ribs
- Traeger Ribeye
- Traeger New York Strip
- Traeger Flat Iron
Brisket-Style London Broil
We took a London Broil, dry rubbed it overnight, and smoked it like a brisket. The result is a tender, flavorful roast with a great bark — faster and more affordable than a whole brisket but with many of the same characteristics.
Ingredients
- 2-pound London Broil
- 3 tablespoons coffee-based brisket rub (or your preferred beef rub)
Instructions
- Dry brine: The day before cooking, evenly coat the roast with the rub, wrap tightly, and refrigerate overnight to allow the surface to dry slightly and the flavors to penetrate.
- Preheat: Set your pellet grill or smoker to 225°F (107°C).
- Initial smoke: Place the seasoned roast on the smoker and smoke until the internal temperature reaches about 160°F (71°C).
- Wrap and finish: Wrap the roast in butcher paper or heavy-duty foil and return it to the smoker. Continue cooking until the internal temperature reaches around 205°F (96°C) for a tender result.
- Rest and slice: Remove the roast and keep it wrapped to rest for 30–60 minutes. Slice thinly against the grain for the best texture and tenderness.
Recommended Tools & Notes
- A reliable pellet grill or smoker for steady low temps.
- Butcher paper or foil to wrap during the finish.
- A long, sharp slicing knife for even slices.
Note: If you prefer a firmer slice rather than pull-apart texture, cook to a lower finishing temperature and monitor doneness closely. Always use a probe thermometer for accurate internal temperature readings.
Nutrition Information (approximate)
Calories: 451 | Total Fat: 29g | Saturated Fat: 11g | Cholesterol: 176mg | Sodium: 245mg | Protein: 44g
Nutrition data is an estimate and will vary with exact portions and ingredients used.
