Need help: Beef Top Round Roast

Discussion in 'Meat Selection and Processing' started by centercitysmoke, Aug 31, 2013.

  1. We got given one of these by my girlfriends parents and I don't know a lot about it. I've only done pork before and a brisket once. I know I'm going to smoke it around 275* (unless there's a better suggestion) but I'm not sure if I'm looking for a medium rare and slicing or taking it all the way to 195* and pulling it. Any suggestions or tips would be greatly appreciated!
     
  2. I would take it to medium and slice it.  This is the same cut that delis use for their roast beef.
     
  3. s2k9k

    s2k9k AMNPS Test Group

    Top round is way to lean to take to 195*, it will be like shoe leather and won't pull. I would smoke it at a much lower temp like 200* and take it to an IT of about 130*-135* for a nice med/rare and then give it a good 45 minute rest.
     
    Last edited: Aug 31, 2013
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

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