Tenderize the London Broil (3.5 pound) it on all sides using a jaccard – and season the London Broil really well on all sides with Killer Hogs The A.P. Rub (to taste).
Mix the Barbecue Sauce (8 ounce), Balsamic Vinegar (4 fluid ounce), Olive Oil (4 fluid ounce), and Garlic (3 clove) and pour into an XXL Ziplock bag. Place London Broil in bag and make sure marinade is fully covered. Place in fridge for at least 4 hours.
Remove London Broil from bag, allow excess marinade to drip off and season all sides with Killer Hogs Steak & Chop Rub (to taste). Allow London Broil to come up to room temp while you prepare your grill.
Set your grill up for a 2-zone fire – with one cool side and one hot side. Heat grill to 250 degrees F (120 degrees C) and add a few chunks of hickory and pecan to fire.
Place London Broil on grill and allow it to cook until it reaches 110 degrees F (45 degrees C) internal.
Remove London Broil from grill and increase the temp to 500 degrees F (260 degrees C).
Once the grill is up to temperature, place London Broil directly on grate at a 45 degree angle for 3 minutes.
After 3 minutes, rotate London Broil 45 degrees.
After another 3 minutes, flip London Broil over moving to a new section of the grate.
After another 3 minutes rotate the London Broil 45 degrees and check the internal temperature.
Remove the London Broil when it hits 130 -135 degrees F (55 - 60 degrees C) internal and allow it to rest for 10 – 15 minutes.
Serve the London Broil sliced against the grain at a slight angle and enjoy!