Top round roast

Discussion in 'Roll Call' started by lamar, Jan 21, 2016.

  1. lamar

    lamar Smoking Fanatic SMF Premier Member

    Picked up a two pound top round roast at grocery store yesterday. Brought it in, put my favorite rub on it and into the ref overnight.

    Round is almost fat free, so I decided to make a blanket of my latest batch of bacon. It was too short to wind the roast.

    Fired up the smoker and cooked it to 145it and pulled from smoker.

    The bacon was not done so I removed it and finished it in the oven. This is with bacon removed.

    Money shot...

    Eating some of it now. Pretty good eatin'.

    dirtsailor2003 likes this.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Rounds make a great sandwich meat. I go 130°-135° on mine. Nice work!
  3. lamar

    lamar Smoking Fanatic SMF Premier Member

    I would like mine a bit earlier, but mama don't like meat anywhere close to rare.

    I just noticed this is in roll call forum. I have no idea how this happened.

  4. mummel

    mummel Master of the Pit

    Looking gooooooood!  What happens if you go to 203F with a round?  Pulled beef?
  5. lamar

    lamar Smoking Fanatic SMF Premier Member

    I have pulled beef roast on my list to do in the future. I love roast beef.

  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Top round, bottom round, eye round are all to lean for taking that high. You will end up with shoe leather. You would want a chuck roast or a seven bone roast. Both of those cuts are good for pulling.
    Last edited: Jan 22, 2016
  7. mummel

    mummel Master of the Pit

    I use round for biltong/jerky.  It's a bit tough.  I made some jerky out of top sirloin over Christmas and it was fantastic. 
  8. [​IMG]   Good morning and welcome to the forum, from a sunny and chilly day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Nice - looks good


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