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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-10-2013, 05:49 PM   #1
Knows what a fatty is.
Join Date: 04-14-13
Location: Lucerne
Default Smoked Top Round

Would anyone share there dry rub recipe for a newbie planning on smoking a top round this weekend? Thanks
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Old 06-10-2013, 06:25 PM   #2
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Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty

I use this one.

UDS now resurrected, Weber Smoke N Grill, Bass Pro Water Smoker, Square Chicken Cooker, Green 22" Kettle, Stainless ECB, Stok Tower Grill & Barrel Grill, Stealth WSM 18"
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Old 06-11-2013, 12:23 PM   #3
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.
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