Step 1

In a medium mixing bowl, whisk together the wine, tamari, Worcestershire sauce, vinegar, olive oil, garlic, salt, pepper, rosemary, and thyme. Place the steak in a sealable plastic bag. Pour the marinade over the beef and seal the bag well. Place the bag inside a baking dish or bowl and refrigerate for 6 to 10 hours.

Step 2

Remove the top round roast from the refrigerator 40 minutes prior to cooking it so it can come to room temperature.

Step 3

Fill the water bowl of your smoker half way and place the wood chips in the tray. Open the top vent. Preheat your smoker to 250°F.

Step 4

Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.

Step 5

Place the roast directly on the smoker rack. If there is a probe thermometer attached, place it in one end of the roast. Smoke the beef for 60 minutes and check the internal temperature with the probe or digital meat thermometer. You are looking for 125°F for medium-rare and 145°F for medium. Continue to smoke for up to 75 minutes until the desired temperature is achieved. Remember to check the water and wood chips every 45 minutes and replenish as needed.

Step 6

Remove the cooked top round roast to a clean cutting board and tent loosely with foil. Allow the meat to rest for at least 15 minutes before slicing.

Step 7

Slice the London broil against the grain thinly. Serve with your favorite side dishes. Some suggestions follow.