1st Attempt at Top Round - AMNPS & MES 30

[smoking b]

Ok before the smoker cooled the whole way down I figured I'd smoke a top round. I had been wanting to try one & just found some really fresh ones Saturday. I will smoke this one & slice it thin for sammiches

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• smoking b
• Dec 17, 2012

Just got it out

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• smoking b
• Dec 17, 2012

Applied a basic rub - SPOG

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• smoking b
• Dec 17, 2012

& into the smoker for the transformation. AMNPS running with oak again. Smoker temp is 225* Now to see if I have anything else I can smoke 

& as always - Updates to follow

 

[tjohnson]

Smoke Away!!

 

[dirtsailor2003]

Looking Great!

 

[smoking b]

Smoke Away!!

Yup! Ribs, salt, cheese, picnic, mixed nuts & now top round. Having a good time! 

 

[smoking b]

Just went out & put the probe in. Seems to be coming along nicely so I snapped a quick pic.

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• smoking b
• Dec 17, 2012

Looks like a happy little top

 

[smoking b]

Ok it is done!

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• smoking b
• Dec 17, 2012

Right before I took it out of the smoker

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• smoking b
• Dec 17, 2012

Not a very good sliced pic...

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• smoking b
• Dec 17, 2012

Much better pic

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• smoking b
• Dec 17, 2012

Delicious!

  I left it go till IT was 137* & pulled it out of the smoker. It's perfect for me. I had a pretty good smoke run this time - Ribs, salt, cheese, picnic, nuts & this top round. I really enjoyed it 

 

[roadkill cafe]

All of the smokes look absolutely awesome!!! Enjoyed the Q-views. Thanks for sharing.

 

[dirtsailor2003]

MMMMMMM!!! That roast looks great!

 

[forluvofsmoke]

Uh-oh...he's at it again! LOL!!!

That looks scrumptious!

Oh, and don't sweat the heal slice...they almost always come out well done for the first 3/8 to 1/2 inch, depending on smoke chamber temps. The extra rub and smoke makes up for the higher finished temp and drier slice...still good eats, just different than a rare slice of beef from the core of the roast.

Now, is this the last installment of your smoke-fest? You've got more energy than I could ever hope to muster-up these days!!! I used to be able to smoke it up like that, but I lost some umph in the last year. Not saying you should slow down...just go where the smoke leads you, brother, and you will be rewarded for your efforts.

Eric

 

[chef jimmyj]

Nice job!...JJ

 

[smoking b]

All of the smokes look absolutely awesome!!! Enjoyed the Q-views. Thanks for sharing.

Thanks! Glad you liked the Q-views - I enjoyed the whole process a lot

 

[smoking b]

Uh-oh...he's at it again! LOL!!!

That looks scrumptious!

Oh, and don't sweat the heal slice...they almost always come out well done for the first 3/8 to 1/2 inch, depending on smoke chamber temps. The extra rub and smoke makes up for the higher finished temp and drier slice...still good eats, just different than a rare slice of beef from the core of the roast.

Now, is this the last installment of your smoke-fest? You've got more energy than I could ever hope to muster-up these days!!! I used to be able to smoke it up like that, but I lost some umph in the last year. Not saying you should slow down...just go where the smoke leads you, brother, and you will be rewarded for your efforts.

Eric

Yup that was the last installment in this particular series

   It was a great experience & I'm sure season 2 will air before too long 

  Thanks for the kind words Eric 

 

[smoking b]

MMMMMMM!!! That roast looks great!

Thanks! It's gonna make some killer sammiches mmmm mmmm mmmm...

Nice job!...JJ

Thanks JimmyJ!

 

[smoking b]

Well this is the day after the smoke & I just had a couple sammiches from the roast. I have to say that this thing turned out awesome! I sliced it thin & the simple SPOG rub I put on it really gave it a nice blend of flavors today. I will be doing another one of these soon