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One of the cheapest cuts of beef available is the Top Round Roast. When you cut the Top Round Roast into thick steaks you get the flavorful London Broil which is incredibly easy to cook on your smoker. Let me show you how to make a smoked London Broil on a pellet grill so you can cook this beauty on your pit tonight! There were two steaks that weighed almost two pounds each. I smoked one of them and used the other for a Sous Vide London Broil. When you look at the steak you can see that it is comprised of two different muscles and there is very little fat, gristle or connective tissue. As a result you really do not have to do any trimming to the meat before it is seasoned.
Season with a Rub or Marinade Some folks like to add a flavor layer by marinating the steak for a few hours. Marinating the steak is an excellent idea but I did not plan ahead so I skipped this step. If you want to use a marinade then this one that I use on flank steak would be great. Like I said though, I skipped the marinade and went with a pretty bold dry rub.
Start by applying a thin coat of yellow mustard to the beef to help the dry rub adhere. A general rule is to use a tablespoon of mustard per pound of meat. Since this roast weighed in at just under 2 pounds I ended up using a little under 2 tablespoons of yellow mustard. Just squirt some mustard on and spread it all over the meat.