or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Grilling Beef › Top round roast on the WSM
New Posts  All Forums:Forum Nav:

Top round roast on the WSM

post #1 of 12
Thread Starter 
Thawed out a half of a top round roast I had frozen and threw it on the WSM for dinner tonight. Full load of lump , no water in the pan. Smoker rocked at 300 the whole time. The roast took about 2 hrs to hit an IT OF 130.... Nice mid rare.
th_0e54efd9eabd0811d12f4c8b5c5aff75_zpseefcc3d7.jpgth_cf03124b4309ec21905aaec4cf7c983b_zpsb2e23a8b.jpg

ca09d5aae538e0b83120970578a13819_zps262c5ce5.jpg

1ab156a6ef56e6ea1ff61bc2f5f4bf89_zpsf7f37bb1.jpg

ccd2490248bc3a619ef0d0a7c7e39933_zps011bbf11.jpg
post #2 of 12

Hello Hambone.  Nice lookin plate.  Good job on the roast.  Keep Smokin!

Danny

post #3 of 12
Great looking roast! Bet the leftovers will make some tasty French dip sandwiches!
post #4 of 12

Dang that looks good. I love beef cooked just that way. Well done.

 

Disco

post #5 of 12

How about that sliced potato? How'd that do? Was it there for the whole ride as well, I don't see it on your plate! ha.

post #6 of 12
Thread Starter 
Quote:
Originally Posted by Backyardboss View Post

How about that sliced potato? How'd that do? Was it there for the whole ride as well, I don't see it on your plate! ha.

Ha! , yeah , that was a "fail" ....didn't get cooked thru. That item needs 400 degrees , I think...maybe 375. Gotta do a little reading. The macaroni salad was good , tho ! grilling_smilie.gif
post #7 of 12
Quote:
Originally Posted by Hambone1950 View Post


Ha! , yeah , that was a "fail" ....didn't get cooked thru. That item needs 400 degrees , I think...maybe 375. Gotta do a little reading. The macaroni salad was good , tho ! grilling_smilie.gif

Hey I do those sometimes. And yes 425º-450º Drizzle really good with olive oil and give a good dose of salt and pepper then onto the hot grill. Somewhere I have the ones that I posted, But I am not sure where the heck that post is!

post #8 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Hey I do those sometimes. And yes 425º-450º Drizzle really good with olive oil and give a good dose of salt and pepper then onto the hot grill. Somewhere I have the ones that I posted, But I am not sure where the heck that post is!

I've seen them done a lot , I guess I just didn't pay attention to the details...I really like the look of these. Can't wait to do one correctly!grilling_smilie.gif
post #9 of 12

I know that Tom suggest a 450º oven for his taters and that's the recipe that I follow for the sliced taters too.  I do mine on the gas grill. The sliced makes a neat presentation, but I usually just do them whole. Wish I could find the post, I think I did them with a spatchcocked chicken.  I did find the photos on my Flickr account!

 

http://www.smokingmeatforums.com/t/141582/crispy-skin-baked-potato

 

 

   

post #10 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I know that Tom suggest a 450º oven for his taters and that's the recipe that I follow for the sliced taters too.  I do mine on the gas grill. The sliced makes a neat presentation, but I usually just do them whole. Wish I could find the post, I think I did them with a spatchcocked chicken.  I did find the photos on my Flickr account!

http://www.smokingmeatforums.com/t/141582/crispy-skin-baked-potato



1/id/267235/width/500/height/1000/flags/LL" style="; width: 500px; height: 667px">
[/URL]
Those look great!
post #11 of 12

Nice roast Hambone.  Tell me: was it tender enough for you?  I see these in the grocery and have only used them for jerky.  Should I try them?

post #12 of 12
Thread Starter 
Quote:
Originally Posted by Bama BBQ View Post

Nice roast Hambone.  Tell me: was it tender enough for you?  I see these in the grocery and have only used them for jerky.  Should I try them?

Sorry , I missed this. Oh , absolutely tender . Wonderful. It was terrific the first night and I made a sandwich from the leftovers sliced nice and thin on a bagel with a slice of American cheese and some horseradish mustard. Toasted it on my redneck panini press (the George Foreman grill ) and it was sublime.
Yes , by all means try one . I don't think you'll. regret it. grilling_smilie.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Grilling Beef › Top round roast on the WSM