# London Broil... Top round... or Picanha.....

**URL:** <https://community.anovaculinary.com/t/london-broil-top-round-or-picanha/22220>\
**Category:** Anova Precision® Cooker\
**Created:** [August 1, 2019, 5:37pm UTC](https://community.anovaculinary.com/t/london-broil-top-round-or-picanha/22220 "2019-08-01T17:37:53Z")\
**Posts on this page:** 5\
**Page:** 2

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**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\
**Post date:** [August 8, 2019, 12:55am UTC](https://community.anovaculinary.com/t/london-broil-top-round-or-picanha/22220/21 "2019-08-08T00:55:44Z")

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Well like I say, the rosemary was the strongest. Probably go lighter on that the next time.  
So anxious to yank it out of the smoker, put a quick sear on it, and hammer on some dinner 😉

Update: So I had said the home made smoker was heating to 150… But then checked it an hour later, and it was up to 190 !  
I kind of panicked, yanked the lid off, and stuck the thermometer straight in the meat… Only about 135 inside 🙂  
Flipped it and put the lid back on for maybe another hour until the creamy Brussels with bacon are ready 😉

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**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\
**Post date:** [August 8, 2019, 2:44am UTC](https://community.anovaculinary.com/t/london-broil-top-round-or-picanha/22220/22 "2019-08-08T02:44:20Z")

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Hi Chris,

While I know the guys at the Sous Vide Everything YouTube channel are not favorites of @Ember due to presentation, their videos do contain some useful information. I especially like that they try things out just to see what happens, then share the results. They did a video on garlic which you might find worthwhile. Here’s a link… [Sous Vide GARLIC EXPERIMENT! What's the best way to use GARLIC with your steak! - YouTube](https://www.youtube.com/watch?v=wHk275ZOc_Y)

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**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\
**Post date:** [August 8, 2019, 2:58am UTC](https://community.anovaculinary.com/t/london-broil-top-round-or-picanha/22220/23 "2019-08-08T02:58:26Z")

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Thank you 🙂 So from now on, garlic powder (or granulated garlic) it is 🙂

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**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\
**Post date:** [August 8, 2019, 3:03am UTC](https://community.anovaculinary.com/t/london-broil-top-round-or-picanha/22220/24 "2019-08-08T03:03:41Z")

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So the roast came out pretty good… Super tender. No knife needed. But closer to medium, than medium rare, hence the reason for no sliced shot. 😉  
A little too much rosemary. And my GF didn’t care for the smoke. I was okay with it…  
Next time, only salt, black pepper, and garlic powder…  
And 20 hours @ 132

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/5/51f382048c9d327d83c47bebc4ed607c62cd7868.jpg)

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**Author:** ![v8rick](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/v8rick/32/4021_2.png) [@v8rick](https://community.anovaculinary.com/u/v8rick)\
**Post date:** [August 8, 2019, 9:46am UTC](https://community.anovaculinary.com/t/london-broil-top-round-or-picanha/22220/25 "2019-08-08T09:46:36Z")

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Rump cap in the UK Some butchers don’t know what your talking about. I cut it into thick steaks just salt and pepper and 57.2 °C for 2hrs then sear i agree with the everything boys Its deeeeeeeelicious

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