Top Round

Discussion in 'Beef' started by bgosnell151, Jun 28, 2014.

  1. bgosnell151

    bgosnell151 Smoking Fanatic

    Doing a 3 lb roast tomorrow. What temp should I cook it and how long approximately will it take?
     
  2. bgosnell151

    bgosnell151 Smoking Fanatic

    Put it on at 230`. Its just shy of 3 lbs, so I am expecting just over 4 hours.
     
  3. bgosnell151

    bgosnell151 Smoking Fanatic

    EVOO, salt, garlic, and oregano... no pepper as I have someone that can't handle pepper. It has a bit of a fat cap on it so I put that up so that as it renders, it will self baste it.
     
    Last edited: Jun 29, 2014
  4. bgosnell151

    bgosnell151 Smoking Fanatic

    2 hours in, at 110'
     
  5. bgosnell151

    bgosnell151 Smoking Fanatic

    3 hours in at 127'. Going to pull it at 135'ish for Medium Rare.
     
  6. bgosnell151

    bgosnell151 Smoking Fanatic

    Just shy of 4 hrs... pulled off the smoker, wrapped with beef broth and worceshire sauce and into the cooler.
     
  7. bgosnell151

    bgosnell151 Smoking Fanatic

    Talkin to myself here, but wow was that good.
     
  8. elginplowboy

    elginplowboy Meat Mopper

    Looks mighty fine here, I'd help u eat it! Good job.
     
  9. Wow that looks great. I did a bottom round a few weeks ago and wifey loved it. She demanded that I make it for her mother and cousin when they come on the 4th this week. I love how pink and jucie the center is. It makes me hungry and it is only 9:30am here.
     
  10. bgosnell151

    bgosnell151 Smoking Fanatic

    Wifey wants a little less pink next time, so I will go to medium instead of medium rare... but it was really good.
     
  11. Looks perfect to me. I'd leave it as is and make her a hamburger. Well that's not always wise. Leave as is and nuke hers to browness desired.
     
    bgosnell151 likes this.
  12. You could also fire up the grill and throw hers on the grill for a few minutes, or in a hot frying pan, to get the oink out for her. Then you get to keep the perfect meat for yourself.
     
  13. sqwib

    sqwib Smoking Guru OTBS Member

    Looks fantastic.
     
  14. bgosnell151

    bgosnell151 Smoking Fanatic

    you all might be onto something here... 135 it is and I can fry hers up a little harder.
     
  15. That's right, don't let other people ruin Your meat let them ruin their meat. It is the advantage of being the cook LOL
     
  16. sqwib

    sqwib Smoking Guru OTBS Member

    Ditto
    Absolutely, you can always cook it longer once sliced but you cant go back.

    Some of my last cooks complaints and my response
    • Soup is too salty, add some dam water
    • Coffee Is too strong, add some water
    • Beef is not cooked enough, toss it on the grill or take the end cuts
    • Chicken is gummy, toss it in the frying pan (well it actually was underdone... my bad)
    • Food is too smoky, have a bowl of cereal
     
    demosthenes9 likes this.
  17. I've never had a good response for this. Thanks!
     

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