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i don't remember which cut of London broil I am using, but it has Penzey's roasted garlic,, Penzey's smoked paprika and some onion powder. 132.5 for 4 1/4 hours. I will pat it dry and salt it when I sear it.
ETA: I continue to marvel at how this cooking technique can produce tender meat from not-so-special cuts of meat.
i don't remember which cut of London broil I am using, but it has Penzey's roasted garlic,, Penzey's smoked paprika and some onion powder. 132.5 for 4 1/4 hours. I will pat it dry and salt it when I sear it.
