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Top Round Roast

Discussion in 'Beef' started by cajun_1, Dec 31, 2006.

  1. Dec 31, 2006 #1
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    but couldn't pass this one up. What internal temp should I be looking for? Smoker temp? Figure to rub With just Greek seasoning unless someone else has an idea.
    Thanks.
     
  3. Dec 31, 2006 #2
    vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Danbury, Ct.
    cajun-1

    Never did a top round roast before..but here is a link to a sirloin tip roast I did..maybe that will give you some ideas...the only change I would make with mine is the seasoning...that steak seasoning was too peppery...
    Hope this helps...
    Later
    Richard
    http://www.smokingmeatforums.com/viewtopic.php?t=1822
     
  4. Dec 31, 2006 #3
    soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Stuart and Palm Beach, Florida
    Internal temp depends on how done you want it and how much fat content is in the meat. 140* to 145* will bring it around medium. If laced and marbled with fat, you can cook it like a Brisket

    Be sure not to use AC Vineger in your mop or spray when cooking Beef! It will dry it out.

    Jeff
     
  5. Dec 31, 2006 #4
    chris_harper

    chris_harper Master of the Pit OTBS Member

    Waco, TX
    jeff, how about red wine vinegar?
     
  6. Dec 31, 2006 #5
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    Ok here it is..pics are in reverse order for some reason. This is the 4lb Top Round Roast, as you can see there is very little fat cap, think I should throw some bacon on before smoking? The rub is just EVOO and Cavender's Greek Seasoning. It is now vacuum sealed and in the fridge.
     
  7. Dec 31, 2006 #6
    jminion

    jminion Meat Mopper OTBS Member

    Federal Way, WA
    It's a cut used for pot roast, so braising would be a good plan.
     
  8. Dec 31, 2006 #7
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    Well the final results...Took meat to 155*. Let it rest for 1/2 hour. The taste was excellent, but the meat was not very tender. Took about 4 hours at 233*. Hardly any smoke ring..seems I have changed brands of chips. Hardly any smoke, no ashes in wood box, just looks like charcoal. Anyway meat has been vacuumed and put in freeze for another day. :(
     
  9. Jan 1, 2007 #8
    soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Stuart and Palm Beach, Florida
    Chris,

    It is unwise to spray or mop Beef with ANY type of vinegar.

    Jeff
     
  11. Jan 1, 2007 #9
    chris_harper

    chris_harper Master of the Pit OTBS Member

    Waco, TX
    thanks for that info, jeff. i take it it is for pork then.
     
  12. Jan 13, 2007 #10
    buzzard

    buzzard Smoking Fanatic OTBS Member

    Denton, TX (30mi N. of Dallas, TX)
    i was thinking that was an awfully good looking cut of meat for some jerky. put a little smooth moove on it and it should last about 3/4 of a day.