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top round to pulling temp?

post #1 of 6
Thread Starter 
hi all,
i've got a prime top round that's about 3 lbs. and i was thinking of taking it to 200* along with a couple racks of spares tomorrow. do you think it'll get too dry? i could foil it, maybe... or, do some sort of 4-2-1? the ribs will not be foiled. oh, and i'm doing dutch's beans for the first time too!

anyway,
has anyone taken a piece of lean meat to pulling?
thanks,
guvna
post #2 of 6
Lean cuts of meat do not lend themselves well to pulling. I would pull it at 155. Wrap it tight and let it sit for at least an hour.
post #3 of 6
Thats a very lean piece to try to take to that temp
post #4 of 6
Thread Starter 
what do you think i should with it (besides the obvious roast beef)? i was also thinking of cutting it into 3/4 inch strips and marinading/smoke etc. has anyone done that?
thanks,
guv
post #5 of 6
The only thing I've done with that cut of meat is make roast beef and slice for sandwiches and sliced it up for jerky. I'm sure there are other things to do with it. You might take it to about 135 or so..... slice it about half an inch... put some good steak marinade on it and sear it on the grill at a really hot temp. Let us know what you end up doing.
post #6 of 6
I'm with those to up there.
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