Looking to smoke a top round

Discussion in 'Beef' started by core cycle, May 10, 2009.

  1. I have not done any beef yet anyone have any guidence???
    I have done meatloaf, ribs & chicken all good but I need guidence on a roast.
     
  2. rivet

    rivet Master of the Pit OTBS Member

    No worries, smoke it until you like it! Rare, Medium, Well.

    Check out this last one I made. The rub is on the bold side, though not hot. If you don't want a bold flavor, go with something milder...it will taste great just as well.

    http://www.smokingmeatforums.com/for...ad.php?t=75615

    Good luck!
     
  3. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Looks like Rivet has you covered. Good luck and great looking roast Rivet.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Beef: the other white meat aint it. You cook it like everything else with a good rub and alot of love. Let the smoke be with you. Good Luck
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I don't believe top round has enough fat to do a long high temp smoke like a chuckie or brisket. They are however great at lower temps and sliced for sandwiches. The ones I just did I took to 135 then foiled and rested, sliced thin and it was good
     
  6. smoke freak

    smoke freak StickBurners

    Piney has it right... only at my house it would need to do to 145...
    Try to take it to 200 like a chuck and it will be dry...tasty but dry. good luck and let us here how it goes for ya...
     

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