Top Round Roast

[cajun_1]

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.

 

[vulcan75001]

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

 

[soflaquer]

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

 

[chris_harper]

jeff, how about red wine vinegar?

 

[cajun_1]

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.

 

[jminion]

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

 

[cajun_1]

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. :(

 

[soflaquer]

Chris,

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

Jeff

 

[chris_harper]

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

 

[buzzard]

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.