Smoked Top Round

Day · 06-10-2013, 05:49 PM

Would anyone share there dry rub recipe for a newbie planning on smoking a top round this weekend? Thanks

Stingerhook · 06-10-2013, 06:25 PM

I use this one.
http://www.grouprecipes.com/84989/ba...-sandwich.html

discmen95 · 06-11-2013, 12:23 PM

I go simple for top round. Salt, pepper, Montreal Seasoning. Are you doing a roast, or a London Broil. For London Broil, I do a reverse sear, bringing it up to 95 or 100 at 325, then get her rolling and finish with a sear for three or four minutes per side. For a roast, I actually do it at around 250 until it hits 135. I also rest my roasts overnight in the fridge, slice very thin (I have a cheap slicer) and then either serve cold, or quickly reheat in some hot beef stock.

06-10-2013, 05:49 PM	#1
Day Knows what a fatty is. Join Date: 04-14-13 Location: Lucerne	Smoked Top Round Would anyone share there dry rub recipe for a newbie planning on smoking a top round this weekend? Thanks

06-10-2013, 06:25 PM	#2
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	I use this one. http://www.grouprecipes.com/84989/ba...-sandwich.html __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

06-11-2013, 12:23 PM	#3
discmen95 Knows what a fatty is. Join Date: 04-30-13 Location: Poughkeepsie	I go simple for top round. Salt, pepper, Montreal Seasoning. Are you doing a roast, or a London Broil. For London Broil, I do a reverse sear, bringing it up to 95 or 100 at 325, then get her rolling and finish with a sear for three or four minutes per side. For a roast, I actually do it at around 250 until it hits 135. I also rest my roasts overnight in the fridge, slice very thin (I have a cheap slicer) and then either serve cold, or quickly reheat in some hot beef stock.