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Top Round Roast

cajun_1

Master of the Pit
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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.
 

soflaquer

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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
 

cajun_1

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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

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

cajun_1

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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

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Chris,

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

Jeff
 

buzzard

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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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