How Long To Cook London Broil On Pellet Grill?

How Long To Cook London Broil On Pellet Grill: plan on 45 minutes at 225°F, plus a 2-minute sear per side, for a 1 1/2-inch cut. Use that as a clock guide, but pull by temperature: beef steaks need 145°F and a 3-minute rest.

For a 2-inch cut, start checking near 55 minutes before the sear. For a thinner 1-inch cut, check near 30 minutes. Slice across the grain after the rest, since London broil is lean and can eat tough if cut the wrong way.

The Key Figures

For a typical 1 1/2-inch London broil on a pellet grill, plan on about 25 to 35 minutes total at 450°F, flipping once, then rest it 3 minutes after it reaches 145°F.

For thicker 2-inch London broil, expect about 35 to 45 minutes at 450°F. For thinner 1-inch cuts, start checking early; many finish in 15 to 22 minutes.

Pellet Grill Time By Thickness

Worked example: a 1 1/2-inch top round London broil goes on a preheated 450°F pellet grill. Cook 13 to 17 minutes, flip, then cook another 12 to 18 minutes.

Pull it when the center reads 145°F, then rest 3 minutes. Slice thinly across the grain. That timing gives you a practical target without relying on color or guesswork.

If your pellet grill tops out at 400°F, add roughly 5 to 10 minutes. A 1 1/2-inch piece may take closer to 35 to 45 minutes, especially if it starts cold from the refrigerator.

If you use a smoke-then-sear method, smoke at 225°F for about 45 to 70 minutes, then sear at 450°F for 2 to 4 minutes per side. Use the thermometer, not the clock, to finish.

Edge case: a very lean, uneven London broil can have a thin end and a thick end. Put the thicker end toward the hotter side of the grate and check both ends before pulling.

Another edge case: if the meat is under 1 inch thick, pellet grills can overcook it quickly. Use high heat, flip once, and check at 8 to 10 minutes instead of waiting for browning.

For reheating cooked London broil slices, the relevant number is 165°F. Reheat gently so the slices do not dry out, but the measured internal temperature is the deciding point.

The fastest accurate answer: 25 to 35 minutes at 450°F for a 1 1/2-inch London broil, to 145°F in the center, followed by a 3-minute rest.

Pellet Grill Time And Temperature

Cook London broil on a pellet grill at 425°F for about 18 to 28 minutes total, flipping once. The safe minimum internal temperature for beef steaks and roasts is 145°F, followed by a 3-minute rest.

London broil is usually a lean top round steak, often 1 to 2 inches thick. Thickness matters more than weight because pellet-grill heat reaches the center from the top and bottom surfaces.

Best Pellet Grill Setting

Set the pellet grill to 425°F for the most reliable balance of browning and doneness. At 425°F, a 1-inch London broil usually takes 18 to 20 minutes total.

For a 1 1/2-inch London broil, plan on 22 to 26 minutes total at 425°F. For a 2-inch piece, plan on 28 to 34 minutes, and start checking the center early.

Worked example: for a 1 1/2-inch London broil, preheat to 425°F, cook 12 minutes, flip, then cook 10 to 14 minutes more. Check the thickest center point with a thermometer.

If the grill runs at 400°F instead of 425°F, add about 3 to 6 minutes total. A 1 1/2-inch cut that takes 24 minutes at 425°F may take about 27 to 30 minutes at 400°F.

If you use 450°F, reduce the estimate by about 2 to 4 minutes. Watch the surface closely because marinades with sugar can darken fast at this heat.

When To Pull It From The Grill

Use the thermometer, not the clock, as the final decision. Beef steaks and roasts need to reach 145°F and rest 3 minutes. Insert the probe sideways into the thickest center section.

Do not measure near a thin edge, fat seam, or grill-marked surface. Those areas read hotter than the center and can make the meat seem done before it actually reaches 145°F.

If one end is thin and one end is thick, place the thick end toward the hotter part of the grill. Start checking the thin end first so it does not overcook while the center finishes.

For a very uneven London broil, rotate it 180 degrees after the flip. This helps even out a pellet grill with a hotter back wall, right side, or fire-pot zone.

If the meat is still below 145°F after the estimated time, keep cooking in 3-minute blocks. Recheck in the same center spot each time, then rest it for 3 minutes after it reaches 145°F.

After resting, slice thinly across the grain. For London broil, thin slices are important because the cut is lean and can seem tough if sliced thick, even when cooked correctly.

London Broil Thickness Timing Chart

For London broil on a pellet grill, thickness matters more than weight. Use these times at 450°F grill temperature, lid closed, flipping once halfway through.

The safe minimum internal temperature for London broil, as a beef steak, is 145°F followed by a 3-minute rest. Check the thickest center point with an instant-read thermometer.

Worked Timing Examples

A 1-inch London broil usually takes 8 to 11 minutes total at 450°F. Grill 4 to 5 minutes, flip, then cook another 4 to 6 minutes before checking the center.

A 1 1/2-inch London broil usually takes 14 to 18 minutes. Start checking at 13 minutes if the piece is narrow, or at 16 minutes if it is wide and dense.

A 2-inch London broil often needs 20 to 26 minutes. If the outside browns fast but the center is low, move it to a cooler grill zone and finish with the lid closed.

Adjustments For Pellet Grills

At 400°F instead of 450°F, add about 2 to 4 minutes for a 1-inch steak and 4 to 7 minutes for a 1 1/2-inch steak. Still cook to temperature, not time.

At 500°F, subtract about 1 to 3 minutes from the chart. This setting gives stronger browning, but it can overcook thin edges before the center reaches 145°F.

If the steak goes on straight from the refrigerator, add 1 to 3 minutes for 1-inch thickness and 3 to 5 minutes for 1 1/2 inches or thicker.

If your London broil is uneven, judge by the thickest part. Thin ends may reach 145°F early, so place the thick end toward the hotter side of the grate.

Edge Cases

For 3/4-inch pieces, do not walk away. They can move from underdone to overcooked in 2 minutes, especially on a hot cast-iron griddle or sear plate.

For 2-inch pieces, a two-stage cook works well: 10 to 15 minutes at 325°F, then sear at 450°F to 500°F for 2 to 3 minutes per side.

After cooking, rest the London broil for at least 3 minutes. Slice thinly across the grain; 1/8-inch to 1/4-inch slices make this lean cut easier to chew.

How To Grill London Broil

Grill London broil on a pellet grill at 450°F for a hot, fast cook. For food safety, cook beef steak to 145°F internal temperature, then rest 3 minutes.

Pellet Grill Timing By Thickness

• 1. Trim and season. Use a 1 to 2 inch thick London broil, usually top round. Trim hard surface fat and silver skin. Pat dry, then season with salt, pepper, garlic powder, and a little oil.
• 2. Optional marinade timing. For a tougher top round cut, marinate 4 to 12 hours. Use oil, acid, salt, and aromatics. Pat the meat dry before grilling so it sears instead of steaming.
• 3. Preheat the pellet grill. Set the pellet grill to 450°F and preheat 15 minutes with the lid closed. Clean grates help browning. If your grill tops out at 425°F, add 2 to 4 minutes to the total cook.
• 4. Sear the first side. Put the London broil on the hottest grate area. Close the lid and cook 4 to 6 minutes for a 1 inch steak, or 6 to 8 minutes for a 1 1/2 inch steak.
• 5. Flip and finish to temperature. Flip once. Cook another 4 to 10 minutes, depending on thickness. Start checking the center with an instant-read thermometer before the low end of the time range.
• 6. Handle thick edge cases. If a 2 inch London broil browns before the center reaches 145°F, move it to a cooler side of the grate and keep the lid closed until it reaches 145°F.
• 7. Rest and slice correctly. Rest the meat 3 minutes after it reaches 145°F. Slice thinly across the grain, about 1/4 inch thick. Cutting with the grain makes London broil noticeably chewy.

Worked Timing Examples

For a 1 inch London broil at 450°F, cook 5 minutes on the first side and 5 minutes on the second side. Check the center. If it is below 145°F, keep cooking in 1 minute bursts.

For a 1 1/2 inch London broil, plan on about 15 minutes total: 7 minutes, flip, then 6 to 8 minutes more. Pull only when the center reads 145°F, then rest 3 minutes.

For a 2 inch piece, sear 7 minutes per side, then finish with the lid closed. Total time may reach 25 minutes, especially if the meat went on cold or the grill runs under its set point.

Do not judge London broil by color alone. Pellet grills can give a pink smoke ring, and lean top round can look done before the center reaches the safe temperature.

When To Pull London Broil

Pull London broil when the thickest part reads 145°F, then rest it for 3 minutes. That is the USDA minimum for beef steaks and roasts, which is the category London broil falls under.

Use the thermometer, not the clock. London broil is usually a lean top round or flank-style cut, so a 5°F mistake can change the texture from sliceable to dry.

Best Pull Point On A Pellet Grill

For a direct pellet-grill cook, check early and pull at 145°F in the center. Measure from the side so the probe tip lands in the middle of the thickest section, not near the surface.

If one end is 1 inch thick and the other is 1 3/4 inches thick, judge the thicker end. The thin end may finish first, but the thickest part controls the pull point.

Example: a 1 1/2-inch London broil on a hot pellet grill may look browned at 16 minutes, but if the center is 132°F, keep cooking. Check again every 3 to 4 minutes until it reaches 145°F.

Another example: a 2-inch piece may hit 145°F on the thin edge while the middle is only 138°F. Do not pull it yet. Move the probe to the thick center and use that reading.

How To Check Without Overcooking

Open the lid only long enough to probe. Pellet grills lose heat quickly, and repeated long checks can add several minutes to the cook.

Insert the probe horizontally through the side, at least 2 inches into the meat if possible. A top-down probe can touch the grate-side crust and give a falsely high reading.

If the London broil is oddly shaped, take 3 readings: thick end, center, and thin end. Pull only when the lowest thick-area reading is 145°F.

For a stuffed, rolled, or mechanically tenderized piece, treat the coldest center reading as the deciding number. Do not rely on surface color or juice color.

After pulling, place the meat on a board or platter and rest for 3 minutes before slicing. Slice across the grain in thin strips, about 1/4 inch thick, to reduce chewiness.

If you plan to sauce or sear after smoking, count that heat as part of the cook. Keep checking the internal temperature during the final sear and stop when the thickest part reaches 145°F.

Resting And Slicing Time

Rest London broil for 3 minutes minimum after it reaches 145°F. That is the USDA rest time for beef steaks. For better slicing, rest it longer: 8 to 12 minutes for most pellet-grilled London broil.

A 1 to 1 1/2 inch thick London broil should usually rest 8 minutes. A 1 3/4 to 2 inch thick piece should rest 10 to 12 minutes. Very thick cuts, near 2 1/2 inches, can rest 15 minutes.

Resting lets juices redistribute before slicing. If you cut immediately, the board will catch more juice, and the slices will taste drier even if the center was cooked correctly.

Resting Targets By Thickness

Example: if a 1 1/2 inch London broil comes off the pellet grill at 145°F at 6:20 p.m., the earliest USDA rest endpoint is 6:23 p.m. For cleaner slicing, cut at about 6:28 to 6:30 p.m.

Example: a 2 inch piece finishes at 5:10 p.m. Rest it until at least 5:13 p.m. If serving sliced on a platter, wait until 5:20 to 5:22 p.m., then slice and serve immediately.

How To Hold It While Resting

Place the meat on a cutting board or warm platter. Tent loosely with foil, leaving gaps at the sides. Do not wrap it tightly, because trapped steam softens the seared exterior.

If the kitchen is cool or the cut is thin, use a loose foil tent. For a 1 inch cut, avoid a heavy towel wrap; it can over-soften the crust before the meat is sliced.

For a large 2 inch London broil, a loose foil tent is useful for the full 10 to 12 minutes. If you plan to slice very thin, the slightly firmer rested meat will be easier to cut evenly.

Slicing Direction And Slice Thickness

Slice London broil across the grain, not with it. Look for the long muscle fibers, then cut perpendicular to those lines. This matters more than the exact knife angle.

For tender slices, cut 1/8 to 1/4 inch thick. Use 1/8 inch slices for sandwiches or steak salad. Use 1/4 inch slices for dinner plates where the meat needs to hold its shape.

If the grain changes direction, rotate the meat. Some London broil pieces have two grain patterns. Cut the roast into 2 sections first, then slice each section across its own grain.

Use a long, sharp slicing knife and make smooth strokes. Sawing with a dull knife squeezes out juice and leaves ragged edges, especially on thinner 1/8 inch slices.

Edge Cases

If the London broil is oddly shaped, rest based on the thickest section. A thin tail can be sliced after 6 to 8 minutes, while the thick center benefits from 10 to 12 minutes.

If you need to serve later, rest the whole piece first, then slice at the last minute. Sliced meat cools faster and loses moisture faster than an intact piece.

If juices flood the board during slicing, pause for 2 minutes before continuing. The meat may have been cut too soon or sliced too thickly with the grain.

For the cleanest platter, slice only what you will serve in the next few minutes. Keep the remaining piece unsliced, loosely tented, and cut additional slices as needed.

Best Cuts For London Broil

London broil is a cooking method, not one specific cut. For a pellet grill, choose lean beef that can be marinated, grilled hot, rested, and sliced thin across the grain.

Top Round Steak

Top round is the classic choice. Look for a 1 1/2- to 2-inch-thick steak weighing about 1 1/2 to 2 1/2 pounds. It is lean, affordable, and benefits from 6 to 24 hours in marinade.

Worked example: a 2-pound top round steak at 1 3/4 inches thick is a good fit for reverse searing. Smoke it gently first, then finish over high heat to medium-rare.

Flank Steak

Flank steak is thinner, usually about 3/4 to 1 1/4 inches thick and often 1 1/2 to 2 pounds. It cooks faster than top round and has a clear grain, making it easy to slice properly.

Choose flank when you want shorter grill time and stronger beef flavor. Because it is thin, pull it promptly at the target temperature to avoid overshooting medium-rare.

Sirloin Tip Or Bottom Round

Sirloin tip and bottom round can also work, especially at 1 1/2 to 2 inches thick. They are lean like top round, so marinade and thin slicing are important.

A practical buying guide is 8 ounces raw beef per adult. For 4 adults, buy about 2 pounds; for 6 adults, buy about 3 pounds. Trim only thick surface fat, leaving lean meat exposed to the marinade.

Marinade And Seasoning Tips

London broil is usually top round, so marinade helps with flavor more than true tenderizing. Plan on 4 to 12 hours in the refrigerator for a 1 1/2- to 2-inch-thick steak.

Use about 1/2 cup marinade per pound of beef. For a 2-pound London broil, mix 1 cup total marinade and turn the meat at least once halfway through the soak.

Balanced Marinade Ratio

A reliable mix is 3 parts oil, 2 parts acid, and 1 part salty seasoning. Example: 6 tablespoons oil, 4 tablespoons lemon juice or vinegar, and 2 tablespoons soy sauce.

Add 2 minced garlic cloves, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce per 2 pounds of beef. Skip extra salt if using regular soy sauce.

Do not marinate longer than 24 hours. Acid-heavy marinades can make the outside mushy, especially on lean cuts like top round.

Seasoning Before The Pellet Grill

Remove the beef from the marinade 30 minutes before grilling. Pat it very dry so it browns instead of steaming on the pellet grill.

If the marinade was low-salt, season with 3/4 teaspoon kosher salt per pound of beef. For a 2-pound steak, use 1 1/2 teaspoons kosher salt total.

Add coarse black pepper after patting dry: 1/2 teaspoon per pound is enough for a noticeable crust without overpowering the smoke flavor.

Discard used marinade, or boil it for at least 1 minute before using it as a sauce. For cleaner flavor, reserve 1/4 cup before adding raw beef.

Pellet Flavor Pairings

London broil is lean, so pellet choice should add smoke without masking the beef. For a 1 1/2- to 2-pound top round or flank steak, plan on a short cook at 225°F to 250°F, so mild-to-medium woods work best.

Best Pellets For Beefy, Lean Cuts

Oak is the safest all-purpose choice. It gives steady smoke, pairs well with salt, pepper, garlic, and Worcestershire, and will not overpower a 45- to 75-minute pellet grill cook.

Hickory is stronger. Use it when the marinade has bold flavors, such as soy sauce, balsamic vinegar, black pepper, or chili powder. For balance, blend 50% hickory with 50% oak.

Cherry adds mild smoke and a darker surface color. It works well when the London broil is finished at 130°F to 135°F internal for medium-rare, because the shorter cook still picks up visible color.

Mesquite is intense. Use no more than 25% mesquite in a blend, especially for cuts under 2 pounds. A worked example: use 3 cups oak pellets with 1 cup mesquite pellets for a 75/25 mix.

Flavor Matches By Marinade

For a garlic-herb marinade, choose oak or pecan. For a soy-ginger marinade, use cherry or alder. For a peppery steakhouse rub, use oak-hickory at a 50/50 ratio.

Avoid fruit-only blends for very short cooks under 45 minutes; the smoke can taste light. If using apple, mix 2 parts apple with 1 part oak for more beef-friendly depth.

Quick Questions And Answers

How long does London broil take on a pellet grill?

At 225°F, a 1 1/2- to 2-inch London broil usually takes about 45 to 70 minutes to reach 145°F. Rest it 3 minutes before slicing. Thicker cuts can take 10 to 20 minutes longer, so use a meat thermometer.

What pellet grill temperature should I use for London broil?

Set the pellet grill to 225°F for slower, even cooking. For more browning, raise the grill to 400°F to 450°F for the last 2 to 4 minutes per side. The safe minimum internal temperature for beef steaks and roasts is 145°F with a 3-minute rest.

How long do I cook a 2-pound London broil on a pellet grill?

A 2-pound London broil usually needs 50 to 75 minutes at 225°F, depending on thickness and starting temperature. Cook until the center reaches 145°F, then rest 3 minutes. Slice thinly across the grain to keep it easier to chew.

Should I flip London broil on a pellet grill?

Yes. Flip it once halfway through cooking, usually around the 25- to 35-minute mark when cooking at 225°F. This helps both sides cook evenly. If searing at the end, flip every 1 to 2 minutes until browned.

How do I keep London broil from getting tough on a pellet grill?

Do not overcook it, and use a thermometer instead of guessing. Cook to 145°F, rest 3 minutes, then slice very thin across the grain. A marinade for 4 to 12 hours also helps, especially for lean cuts like top round.

What internal temperature should London broil reach on a pellet grill?

For the best texture, cook London broil to 130°F to 135°F for medium-rare or 140°F to 145°F for medium. Use an instant-read thermometer inserted into the thickest part. Pull it about 5°F below your target because the temperature rises slightly while resting.

How long should London broil rest after pellet grilling?

Rest London broil for 10 to 15 minutes after taking it off the pellet grill. This helps the juices redistribute before slicing. Tent it loosely with foil, but do not wrap it tightly, or the crust can soften and the meat may keep cooking too much.

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