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Top round roast on the WSM

hambone1950

Master of the Pit
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Joined Jul 23, 2012
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.
http://s1265.photobucket.com/albums/jj520/FrankH1950/Monday%20night%20roast%20beast/?action=view¤t=0e54efd9eabd0811d12f4c8b5c5aff75_zpseefcc3d7.jpghttp://s1265.photobucket.com/albums/jj520/FrankH1950/Monday%20night%20roast%20beast/?action=view¤t=cf03124b4309ec21905aaec4cf7c983b_zpsb2e23a8b.jpg
 

kc5tpy

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Hello Hambone.  Nice lookin plate.  Good job on the roast.  Keep Smokin!

Danny
 

dirtsailor2003

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Joined Oct 4, 2012
Great looking roast! Bet the leftovers will make some tasty French dip sandwiches!
 

disco

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

Disco
 

backyardboss

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Joined Oct 16, 2013
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.
 

hambone1950

Master of the Pit
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Joined Jul 23, 2012
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.
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:
 

dirtsailor2003

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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 !
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!
 

hambone1950

Master of the Pit
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Joined Jul 23, 2012
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!
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:
 

dirtsailor2003

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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


 
 

hambone1950

Master of the Pit
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Joined Jul 23, 2012
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


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Those look great!
 

bama bbq

Master of the Pit
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Joined Sep 24, 2011
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?
 

hambone1950

Master of the Pit
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Joined Jul 23, 2012
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?
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:
 

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