Top Round

[Ken]

We were looking for a lean cut with good flavor.  This cut is cooked on a Weber Kettle low and slow so I thought I would give it a try.  I’m glad I did.  It’s not tender like a rib roast but satisfying non the less.  SPG for the seasoning along with a 15 hour dry brine.  225 to an IT of 140. Turned off the heat and left the door closed for two hours.  The temp was perfect for dinner.

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[old sarge]

Looks good Ken.  Sliced thin with au jus and it makes a great french dip sandwich.

[Ken]

That sounds wonderful.  Nothing like a juicy roast beef sandwich.  For us this time we just served a simple roast beef dinner with baked potato, steamed corn and a nice salad from our garden.  That’s what was asked for and smoked top round made everyone happy.  Sometimes plain and simple works out for the best.

[old sarge]

You are right about simple is best. I was thinking leftovers if there are any.

[Ken]

I think not overcooking (subjective) and the long slow rest is critical for this type of meat.  Watching the direction of the grain is important too.

[old sarge]

They are a challenge to cook without drying out due to a minimum of internal fat/marbling. But definitely good eats. I do mine in a Nesco roaster oven. I may try on the Weber. Indirect heat?

[Ken]

I got the inspiration from a Weber group.  I cooked this on a model 2WiFi.

[old sarge]

Thanks.

[lcdearman]

That looks really good! I've been thinking about trying a top round, now I'm just gonna have to do it...

[tpcdelisle]

That looks great Ken. I need to fix one and use my new slicer and fix those sandwiches the Sarge suggested.  😋👍

[OldeSmoker]

Looks great, thanks for sharing!

[barelfly]

Excellent! I love top round smoked in the smokin it as well! I’ve done that a number of times and sliced as thin as I absolutely can with a knife. Turns out great low and slow like you mentioned.

I’ve served a number of ways, like a pit beef sandwich of some sort, as well as Philly cheese steak style. It’s a cheap and yummy way of getting some good grub!

Thanks for sharing!