Mix and pound all of the spices together – I used a large, stone mortar and pestle.

Rub the spice mixture all over both sides of the turkey London broil.

Place the turkey in a glass casserole or large plate, cover with plastic wrap and refrigerate overnight

Only Smoke it the Next Day:

The next day, remove the turkey from the refrigerator, uncover it and let it stand for 2 hours

Rub the smoker rack with oil – I used canola

Preheat the smoker to 210ºF (I used apple wood pellets for this recipe)

Place the turkey on the oiled rack and smoke it for three hours for a 3 pound turkey London broil, or until an instant thermometer reads 140ºF

Remove the turkey from the smoker and let it rest for about 20 minutes.

For an authentic, “pastrami” appearance, slice very thinly in long pieces.