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Top round roast for tomorrow, same as london broil?

post #1 of 13
Thread Starter 

Rosauer's has boneless top round roast for $3.59 lb so I'm going to do one up for a shin dig at the neighbor's tomorrow. I think it's the same muscle as a london broil only thicker right? I'm figuring EVOO and SPOG overnight and pop it in the smoker at 230f till I get an IT of 150. Should be pretty quick I assume. Never done one before but does this sound ok? never done one before but should be like cross rib or tri tip I assume? 2 or 3 hours?

Any suggestions?

post #2 of 13
Thread Starter 

So all the top rounds were small so I got London broil which the butcher said is the same. Two 3.6lb cuts. I did one with SPOG and a splash of olive oil and worcestershire for lunch meat and the other with the same minus the worcester but added a little cumin, chili powder and cayenne flakes for soft tacos at the neighbors tomorrow.

post #3 of 13
Thread Starter 

To whom it may concern, this is the one I did for lunch meat. 2.5 hours. Much better than deli roast beef IMHO. The other one was a hit at the party. Everyone just ate it plain as opposed to putting it in a

tortilla.

 

post #4 of 13
Tasty looking roast!
post #5 of 13

Looks good to me.They are pretty good eating considering it's from the usually superlean Round...JJ

post #6 of 13

Hey Yjay,

 

Sorry for being a little late to this.   FWIW< London Broil is kind of a generic term for a process and you'll find a couple of different cuts of meat that might be labeled as such.

 

London Broil Wiki

 

 

As your butcher indicated, one of those cuts is a Top Round London Broil.    This one happens to be my preferred cut.

 

Congrats on the cook.  Looks amazing.    When I do them, I usually go with a marinade with worchestershire, Italian dressing and soy sauce.  If I'm feeling froggy, I'll add in some orange or pineapple juice.

 

When slicing, going against the grain is spot on.  You can also cut "on the bias" to get wider (and more tender) slices.   Basically, that means cut on an angle.   Put your knife on top of the roast about 1/2 inch from the end and slice at an angle towards the very tip of the bottom.  This cuts a wedge off with the first slice, but after that, the slices are nice and flat.

 

 

 

post #7 of 13
Thread Starter 

I will give that a try next time. I have enough sandwich meat for quite a while though.

post #8 of 13
Quote:
Originally Posted by yjay View Post
 

I will give that a try next time. I have enough sandwich meat for quite a while though.

 

 

Enough sandwich meat for a while ?  From those little 3 lb'ers ?      Here's my last batch of roast beef  :biggrin:

 

 

 

 

 

 

 

 

 

 

 

 

 

All kidding aside, your smoke looked wonderful and it caused me to pull a top round out of my freezer to do a London Broil tomorrow.

post #9 of 13

The term, "London Broil" is not a particular cut of beef, it is a method of cookery.

post #10 of 13
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Enough sandwich meat for a while ?  From those little 3 lb'ers ?      Here's my last batch of roast beef  :biggrin:

 

 

 

 

 

 

 

 

 

 

 

 

 

All kidding aside, your smoke looked wonderful and it caused me to pull a top round out of my freezer to do a London Broil tomorrow.


Geez, do you do it for a living?

post #11 of 13
Quote:
Originally Posted by yjay View Post
 


Geez, do you do it for a living?

 

 

Nah,I just figure that if I'm going to fire up my smoker and run it for a few hours, I might as well fill the thing up.   Usually, I'll let people know that I have a smoke coming up and they will invariably ask if I can smoke some for them as well.

 

I did 16 smallish sirloin tip roasts on this smoke. (4 per cook rack)

 

 

 

post #12 of 13

HI yjay,

 

Your top round roast looks like it came out nice and juicy, and I like the color on it!

 

Top round works great for making jerky too.  If you can get a good price on them, I'd buy extra and throw them in your freezer for making jerky.  :biggrin:

 

Have a great weekend!
Clarissa

post #13 of 13

Please see my Article LONDON BROIL - http://www.smokingmeatforums.com/a/london-broil

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