Top Round on the WSM

Discussion in 'Beef' started by gallagherpilot, Mar 29, 2015.

  1. Rubbed with garlic, salt, and pepper. I let it rest with the rub on for 12 hours before smoking. Smoked at 230 with Hickory and was pulled at an internal temp of 135. I let it rest for 30 mins before slicing. This top round came out awesome!
    gunkle likes this.
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,nice work.:drool
  3. gunkle

    gunkle Meat Mopper

    Yum. Looks great. Good job

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