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Top round roast on the WSM

Discussion in 'Grilling Beef' started by hambone1950, Nov 4, 2013.

  1. Nov 4, 2013 #1
    hambone1950

    hambone1950 Master of the Pit Group Lead

    Metrowest Boston , ma.
    Thawed out a half of a top round roast I had frozen and threw it on the WSM for dinner tonight. Full load of lump , no water in the pan. Smoker rocked at 300 the whole time. The roast took about 2 hrs to hit an IT OF 130.... Nice mid rare.
     
  3. Nov 5, 2013 #2
    kc5tpy

    kc5tpy Master of the Pit

    Newark on Trent, United Kingdom.
    Hello Hambone.  Nice lookin plate.  Good job on the roast.  Keep Smokin!

    Danny
     
  4. Nov 5, 2013 #3
    dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Bend Oregon
    Great looking roast! Bet the leftovers will make some tasty French dip sandwiches!
     
  5. Nov 5, 2013 #4
    disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Canadian Rockies
    Dang that looks good. I love beef cooked just that way. Well done.

    Disco
     
  6. Nov 7, 2013 #5
    backyardboss

    backyardboss Smoke Blower

    Richmond Burbs, Va
    How about that sliced potato? How'd that do? Was it there for the whole ride as well, I don't see it on your plate! ha.
     
  7. Nov 7, 2013 #6
    hambone1950

    hambone1950 Master of the Pit Group Lead

    Metrowest Boston , ma.
    Ha! , yeah , that was a "fail" ....didn't get cooked thru. That item needs 400 degrees , I think...maybe 375. Gotta do a little reading. The macaroni salad was good , tho ! :grilling_smilie:
     
  8. Nov 7, 2013 #7
    dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Bend Oregon
    Hey I do those sometimes. And yes 425º-450º Drizzle really good with olive oil and give a good dose of salt and pepper then onto the hot grill. Somewhere I have the ones that I posted, But I am not sure where the heck that post is!
     
  9. Nov 7, 2013 #8
    hambone1950

    hambone1950 Master of the Pit Group Lead

    Metrowest Boston , ma.
    I've seen them done a lot , I guess I just didn't pay attention to the details...I really like the look of these. Can't wait to do one correctly!:grilling_smilie:
     
  11. Nov 7, 2013 #9
    dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Bend Oregon
    I know that Tom suggest a 450º oven for his taters and that's the recipe that I follow for the sliced taters too.  I do mine on the gas grill. The sliced makes a neat presentation, but I usually just do them whole. Wish I could find the post, I think I did them with a spatchcocked chicken.  I did find the photos on my Flickr account!

    http://www.smokingmeatforums.com/t/141582/crispy-skin-baked-potato


     
     
  12. Nov 8, 2013 #10
    hambone1950

    hambone1950 Master of the Pit Group Lead

    Metrowest Boston , ma.
    Those look great!
     
  13. Nov 8, 2013 #11
    bama bbq

    bama bbq Master of the Pit

    Rocket City (Huntsville) AL
    Nice roast Hambone.  Tell me: was it tender enough for you?  I see these in the grocery and have only used them for jerky.  Should I try them?
     
  14. Nov 9, 2013 #12
    hambone1950

    hambone1950 Master of the Pit Group Lead

    Metrowest Boston , ma.
    Sorry , I missed this. Oh , absolutely tender . Wonderful. It was terrific the first night and I made a sandwich from the leftovers sliced nice and thin on a bagel with a slice of American cheese and some horseradish mustard. Toasted it on my redneck panini press (the George Foreman grill ) and it was sublime.
    Yes , by all means try one . I don't think you'll. regret it. :grilling_smilie: