Top round roast

L

lamar

Smoking Fanatic

Original poster

Sep 17, 2013

486

95

Bridgton Me

• Jan 21, 2016

• #1

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.

beef roast rubbed 1-21-16.jpg

• lamar
• Jan 21, 2016

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.

beef roast 1-21-16.jpg

• lamar
• Jan 21, 2016

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

beef roast coooked.jpg

• lamar
• Jan 21, 2016

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

beef roast nakid 1-21-16.jpg

• lamar
• Jan 21, 2016

Money shot...

beef roast $ shot 1-21-16.jpg

• lamar
• Jan 21, 2016

Eating some of it now. Pretty good eatin'.

Lamar

 

• 

Reactions: dirtsailor2003

DanMcG

Smoking Guru

OTBS Member

SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Jan 21, 2016

• #2

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

 

L

lamar

Smoking Fanatic

Original poster

Thread starter

Sep 17, 2013

486

95

Bridgton Me

• Jan 21, 2016

• #3

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.

Lamar

 

mummel

Master of the Pit

Apr 8, 2015

2,294

64

Massachusetts

• Jan 21, 2016

• #4

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

 

L

lamar

Smoking Fanatic

Original poster

Thread starter

Sep 17, 2013

486

95

Bridgton Me

• Jan 21, 2016

• #5

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

Lamar

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 21, 2016

• #6

mummel said:

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

Click to expand...

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

mummel

Master of the Pit

Apr 8, 2015

2,294

64

Massachusetts

• Jan 22, 2016

• #7

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. 

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 23, 2016

• #8

  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

Gary