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Unread 05-29-2010, 06:14 PM   #1
Knows what a fatty is.
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Default Beef Top Round Roast

I just picked up a 6.5 beef top round roast. Any suggestions on how to smoke this thing would be great. Seasonings, temps and times that you have worked for you would be appreciated. Hope are having a great weekend!
Custom Offset Gatorpit (40X24" main chamber, 24X24" firebox)
Weber Kettle
Weber Silver Genesis
[B][COLOR=Red]Red Thermapen (fastest and most accurate)[/COLOR][/B]
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Unread 05-29-2010, 07:25 PM   #2
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Rounds are very lean and just cry out for a hot cook.

Try smoking or grilling at 350ish or mare till internal is 122 to 135.

Tent and rest it for a bit.

Slice deli thin for some great sandwich or french dip meat.

Good stuff.

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Thanks from:--->
Unread 06-01-2010, 11:00 AM   #3
Knows what a fatty is.
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Yeah man don't do it. Granted, the last one I tried was only 1.6 lbs, but it hit 130 in no time and was soggy. Just didn't smoke right.
Ain't no joke'n in smoke'n!!! Weber Genesis Silver A and CharBroil Double Chef smoker
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Unread 06-01-2010, 11:45 AM   #4
somebody shut me the fark up.

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I would do what Tim said, and I like to rub, wrap up tight in plastic wrap and let sit for a day before cooking.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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Unread 06-01-2010, 12:25 PM   #5
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What they're say'in. I did a bottom round for Maryland Pit Beef sammies a few months ago.

Blow by blow follows:

Last edited by rogwadd; 06-01-2010 at 12:55 PM..
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Unread 06-01-2010, 12:51 PM   #6
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It's not BBQ, but I like top round braised.
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