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Top round roast

post #1 of 8
Thread Starter 
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.

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.

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

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

Money shot...

Eating some of it now. Pretty good eatin'.

post #2 of 8
Rounds make a great sandwich meat. I go 130°-135° on mine. Nice work!
post #3 of 8
Thread Starter 
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.

post #4 of 8

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

post #5 of 8
Thread Starter 
I have pulled beef roast on my list to do in the future. I love roast beef.

post #6 of 8
Originally Posted by mummel View Post

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

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.
Edited by dirtsailor2003 - 1/22/16 at 7:25am
post #7 of 8

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. 

post #8 of 8

texas.gif  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




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