Top Round Roast

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

  1. cajun_1

    cajun_1 Master of the Pit OTBS Member

    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.
     
  2. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    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
     
  3. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    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
     
  4. chris_harper

    chris_harper Master of the Pit OTBS Member

    jeff, how about red wine vinegar?
     
  5. cajun_1

    cajun_1 Master of the Pit OTBS Member

    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.
     
  6. jminion

    jminion Meat Mopper OTBS Member

    It's a cut used for pot roast, so braising would be a good plan.
     
  7. cajun_1

    cajun_1 Master of the Pit OTBS Member

    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. :(
     
  8. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Chris,

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

    Jeff
     
  9. chris_harper

    chris_harper Master of the Pit OTBS Member

    thanks for that info, jeff. i take it it is for pork then.
     
  10. buzzard

    buzzard Smoking Fanatic OTBS Member

    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.
     

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