Top round for pulled/shredded beef

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

normanaj

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Feb 2, 2014
4,216
3,625
Rhode Island
I've always used chuckies for this but beef around here NEVER goes on sale but I was able to grab a 5lb top round at $3.99/lb.

Is there any reason I should do this differently than a chuck or just move forward as usual?
 
Is there any reason I should do this differently than a chuck or just move forward as usual?
It's a pretty lean hunk of beef normally. It may be tough to shred by hand. A slicer set to its narrowest setting may work. Sort of like shaved beef from the deli. Braising it for an extended period of time may also help. Let us know how it goes Norm.

Chris
 
It's a pretty lean hunk of beef normally. It may be tough to shred by hand. A slicer set to its narrowest setting may work. Sort of like shaved beef from the deli. Braising it for an extended period of time may also help. Let us know how it goes Norm.

Chris
Slicer is another wish-list item!

Braising crossed mind when I was looking at it in the store.Looks like Sunday will be the warmest of the next few days,will throw it in the MES at 275 and then into a foil pan with some stock for the last few hours.
 
I think Rich, chopsaw chopsaw did a thread on some thin sliced roast, but not sure what cut of meat he used... but he also has a slicer.
Gravy always helps!

Ryan
 
Just found this from texomakid texomakid :

Looks like the way to go.
 
  • Like
Reactions: texomakid
Personally I would not slow and low a round roast to pull temp. There just isn’t enough collagen and connective tissue to melt and break down to make the meat juicy. If round roast is over cooked the final result will be very dry. I would cook it to med rare and slice for hot Sammie’s or thicker sliced and served with taters and gravy.
 
Norm , you saw this thread , but this cut ( sirloin tip ) sits next to the top round on the rear leg .
I think top round is actually classed as " more tender " than the tip .

You know what you're doing . I'll be looking for the thread .
 
Slicer is another wish-list item!

Braising crossed mind when I was looking at it in the store.Looks like Sunday will be the warmest of the next few days,will throw it in the MES at 275 and then into a foil pan with some stock for the last few hours.
Back during Christmas break we wanted a pot roast and chuck at $8-12/# didn't thrill me.
I took a 4 pound tri-tip (also $3.99/#) and cut into roughly 2" thick steaks. The others (wife mostly) didn't want it smoked so it went into the dutch oven with a diced onion a quart of beef broth, and into the oven at 275°. I made a nice onion gravy from the liquid
 
  • Like
Reactions: chopsaw and jcam222
Welp... yup I said that!

I'm going to do this as I would a chuck...but I'm going to braise it for the last few hours.

Why? I have this bizarre need to do a long smoke and this is all I have and I really want beef instead of pork.

If it truly comes out unsatisfactory I damn well know it will become the base for one of Jane's awesome chilis.
 
I'm in the camp that says this is just too lean a cut to make pulled beef from. There isn't much fat or collagen to break down and make it shred very well, but carry on, I been wrong before.
 
So I ended up dry brining this in Kinder's Salt and Mesquite Pepper for 24hrs.
Went into the MES at 250 with pecan shell dust for smoke.Went for 3hrs until the large end registered 120℉ and the smaller end 130℉.

There was a function at the bar so this ended being done at home and sliced with a very sharp knife.

Let it rest for 1/2 hr under foil and all I can is absolutely succulent!Had no plans to document but I did grab two pics.Glad y'all talked me out of using this for pulled beef,I'll stick with the chuckies for that!
 

Attachments

  • IMG_20250125_165007911.jpg
    IMG_20250125_165007911.jpg
    64.1 KB · Views: 9
  • IMG_20250125_165556086.jpg
    IMG_20250125_165556086.jpg
    59.9 KB · Views: 9
I know that was good! Smoked a rump roast to just that color yesterday!

Ryan
 
  • Like
Reactions: normanaj
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky