Help with inside round

Discussion in 'Meat Selection and Processing' started by turbo1, Jun 17, 2015.

  1. turbo1

    turbo1 Newbie

    I have a 11-12 lbs. inside round I want to smoke for dad's day I could use a little advice. How long,temp ,rubs,marinades. Any tips would be great. I have an offset and am pretty handy with it. At least I think so.
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Round is a very lean cut of meat.  I like to smoke lean cuts with strong woods like hickory or oak.  You want to smoke it at a 200-225F chamber temp until the IT is 120-125 (rare), 130-135 max (med rare).  You can reverse sear it on a grill for just a couple minutes per side to give the outside some color.  Let it rest a while then slice it REAL thin and serve it with some au jus, creamed horseradish, or as a French Dip. 

    There is all kinds of stuff you can put on the outside.  I prefer salt, coarse black pepper, a little garlic and onion powder.  I've added fresh rosemary too and was not crazy about it.

    Here's a similar cut of meat.



     
  3. turbo1

    turbo1 Newbie

    Would marinating and injecting be a good course of action?
     
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I have never marinated or injected the cut because it is so flavorful and juicy when done right.  Others will have to chime in if they have. 
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    NB.... nice looking roast.... done perfect for me......
     

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