- 22 Posts. Joined 6/2015
- Points: 10
- Select All Posts By This User
Help with inside round
SmokingMeatForums.com Top Picks
Round is a very lean cut of meat. I like to smoke lean cuts with strong woods like hickory or oak. You want to smoke it at a 200-225F chamber temp until the IT is 120-125 (rare), 130-135 max (med rare). You can reverse sear it on a grill for just a couple minutes per side to give the outside some color. Let it rest a while then slice it REAL thin and serve it with some au jus, creamed horseradish, or as a French Dip.
There is all kinds of stuff you can put on the outside. I prefer salt, coarse black pepper, a little garlic and onion powder. I've added fresh rosemary too and was not crazy about it.
Here's a similar cut of meat.