Any one ever smoke a Top Round?

[Ben A Hillis]

I was looking to buy a brisket last night at the grocery store. They were fresh out, so I settled on a top round instead. Has anyone ever smoked one before. I'm open to any advice, time, finishing temperature etc.
Thanks everyone!

 

[Craig Alumbaugh]

Would love to jump in and give some advice, but I have never done a top round.

 

[Eric S.]

I've done two. The first was way overcooked and tough, as I treated it like brisket. The second I brought to 135F and then seared over high heat; it was good for sandwiches.

 

[Bob Sample]

Yes go rare to medium rare and slice thin. Very tasty.

 

[Len Dennis]

As Bob says. Also, it is very good when sliced/marinated for jerky. As a roast, it has to be done rare and sliced thin. Good for shoe leather otherwise

 

[John Solak]

My favorite way to do a top round roast is Baltimore Pit Beef style, I cook till 115-120 internal temp

 

[Ben A Hillis]

Do you guys suggest going slow and low, or a high temp?

 

[DaveW]

Ideally, low and slow finished off with a high heat reverse sear. That will give you a nice consistent edge to edge color and will be more tender.

 

[Len Dennis]

And let it get refrigerator cold before trying to slice. Ideally, do it on a slicer rather than by hand.

 

[Eric S.]

Do you guys suggest going slow and low, or a high temp?

Low and slow, or sous vide if you can . You want just the edge done, as anything that isn't pink is tough.

 

[Brad Olson]

Do you guys suggest going slow and low, or a high temp?

If you use it for pit beef the traditional method is direct grilling over higher heat so the rub forms a nice crust.

 

[Rich Dahl]

Do them all the time. L & S about 225-250 with SPOG rub and I pull at 120-125 let it rest and it usually hits 125-130. Refrigerate overnight slice very thin, I use a meat slicer. Makes great French Dip sandwiches.