or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › Need help: Beef Top Round Roast
New Posts  All Forums:Forum Nav:

Need help: Beef Top Round Roast

post #1 of 4
Thread Starter 
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!
post #2 of 4

I would take it to medium and slice it.  This is the same cut that delis use for their roast beef.

post #3 of 4
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.
Edited by S2K9K - 8/31/13 at 5:46pm
post #4 of 4

Probably too late but here is a top sirloin.

 

http://www.smokingmeatforums.com/t/143940/beef-round-sirloin-top-roast

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › Need help: Beef Top Round Roast