Smokin-It User Forum!
Recipes => Beef => Topic started by: Pipecrew on December 19, 2014, 12:06:21 PM
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I'm going to be doing a Top Round Roast later today in my #2. It's just shy of 3 pounds and I have hickory chips to use. I was thinking of rubbing it down with some Montreal seasoning.
I have a couple questions:
How many ounces of chips should I use? I don't have a scale so what should I measure the chips with? 1/2 cup, 1 cup?
Should I use anything else on the rub other than the Montreal?
I plan on using a pan in the bottom for moisture, either apple juice or maybe beer. I have a meat thermometer to check the meat but I don't have a Maverick yet. I'm thinking the roast should take 3 hours or so?
Thanks!!!!
Mike
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I have never used chips, but for a smoke lie this I would want to use about a 3oz hickory chunk. Just guessing, but I think it would equate to a cup of chips. I don't think you need anything else but the rub, and the loaf pan with liquid next to the smoke box will do fine. Good luck...let us know how it turns out!
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I would say 1 cup max and you should be good.
I would rub the roast with some oil before you put the rub on. The oil serves as a binder just as mustard does on our ribs and butts.
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This cut should be similar to a sirloin tip roast - see if this gives you ideas!
http://smokinitforums.com/index.php?topic=2235.0
http://smokinitforums.com/index.php?topic=1555.0
You can adjust the internal temp, based on how done you like your beef.