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Top Round - Ideas?

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Braz

Master of the Pit
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My local supermarket has Top Round on sale this week at a decent price. I am open to suggestions. I am leaning toward a pastrami or maybe Italian beef for sammies but would love to hear other ideas.
 
At my house that would be going in the Sous Vide for about 28 hours @134 degrees. Eating some thick slices for supper and thin slicing up the rest for some deli style Sammy’s.

Weedeater
 
I'd get one to do for jerky. Another for smoked roast beef..and then using some for chili ..
 
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