December 9th, 2016 Top Round "French Dippers" I love french dippers, and need to make these more often as they're fairly inexpensive, easy to make, and satisfy most. There seems to be a lot of difference of opinion on what cut of beef to use, some say Sirloin, others say Prime Rib. I have seen folks use Chuck Roast, Beef Clod, Top Round and Bottom Round. I have always used Top Round. Slow cooked on the pit, this piece of meat really shines and is perfect for French Dippers and Roast Beef Sandwiches. I chose a Denuded Top Round at Restaurant Depot. Preheated my pit to 250°F and tossed on the Top Round Naked, after about an hour I mopped with some Worcestershire and Soy Sauce. A few more mops later and I added my Philly Style Rub. After approximately 4 hours, the meat reached an internal temp of 125°F - 132°F and was pulled from the pit and rested for about three hours, temp outside was about 35°F. I cut a bit off the ends for some Lamb-Beef, Barley Stew I was cooking. After the rest, it was ready for the slicer. The roast is sliced then covered and placed in the fridge while I make the Aujus. The beef is flavorful and extremely tender. The remainder of the roast is wrapped and refrigerated to be sliced later. The Au jus is a simple Beef Broth, some Philly Style Rub, a few bouillon cubes and a can of French Onion Soup brought to a simmer then turned off. Au jus is then ladled out. A large roll is cut and the cold beef is dipped quickly in the hot Au jus, then placed on the roll. The roll is then sliced on a slight angle for a perfect first dip. Horseradish and Horseradish Mayo are served with the dippers.