Question About "Inside Round Roast"


 
ChristopherC

ChristopherC

TVWBB Super Fan
Very similar to my other thread about the pork shoulder blade roast....I also purchased an "Inside Round Roast".... I read that this is also known as a "Top Roast"?

It is about 4 lbs. See a pic as to basically what it looks like below.

Any tips for cooking this on a WSM?

So far I am thinking:

1) Binder
2) Season and let rest in fridge for 4-8 hours
3) Smoke at 225-250d with some hickory and pecan
4) Take off smoker when internal temp reaches 130d
5) Let rest 30-45 mins
6) Carve against the grain

Thoughts? Tips?

Thanks!


fullsizeoutput_c9e_530x@2x.jpeg
 
Not much marbling. I would barbecue it at 250*F to 125-130*F internal temp. Slice thin. A lot of folks like round, I'm not a big fan, I get a livery taste from it. But I may be sensitive.

You could use a cut like this to make Baltimore Pit Beef. This is a good recipe, but you need to slice it much thinner than I did in my photos.
 
" Pork shoulder blade roast " is also known as Pork shoulder butt roast , also called boston butt. Inside round roast CDN is a top round roast USA. the Canadian federal government regulates all the "nomenclature" names on all the cuts of meat in Canada .
Years ago all the major grocers in Canada came up with different names for merchandising cuts in their stores but was confusing for consumers because a "cowboy steak ' actual name used in one store could not be found in another grocery chain . And if the consumer asked for a 'cowboy steak" at different grocer the employee ( butcher ) had no idea what the cut was so the government began to regulate the names on all meat cuts sold in Canada . So that is one reason the names of meat cuts between USA and Canada can vary .
 
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Ok, so completed the midnight inside/top round cook and the results were spectacular.

The WSM performed as expected - I dialled it in nearly at 250d for the entire cook.

Here were my steps:

Binder - Worchestshire
Injection - beef stock, garlic, basil, worcestshire, olive oil pureed
Rub - granulated garlic, kosher salt, coarse black pepper, Montreal steak spice
Spritz - red wine vinegar and water
Wood - 2 pecan and 1 hickory
Plan - smoke at 250 and remove 130-135
Rest - 30 mins on cutting board

Put the meat on at 11:50 pm after letting it sit in fridge for 4.5 hours.

Reached temp (130 or so) at exactly the 2.5 hour mark. It was a 4lber. Some parts were temped at 140-145....but most were in the 130s. Lowest was 130.5.

Let it rest for 30 minutes while I made some pan gravy from the drippings and grilled some corn on the cob in the husks.

Flavor turned out amazing and the wife loved it...even though she was a bit ewww at first about the red medium rare look....that usually turns her off a bit. But the injection and the rub really made the flavor great.

Only 1 itty bitty concern that did not impact flavor at all... with such a short cook, no bark really set. The rub just kind of "rubbed off" if you wanted to remove it. Any tips here on getting a better bark for a short cook when you are pulling at 130d?

Here are the pics:

top-round-pre-cook.jpg

top-round-cooked-above.jpg

top-round-cooked-side.jpg

top-round-cooked-cut.jpg

top-round-cooked-cut-2.jpg

roast-beef-gravy-corn.jpg
 
Great looking roast. Bark won't really build up on cuts like this. Some will sear before the cook or after (reverse sear).

For lean beef cuts I like to run the smoker at lower temps. I usually aim for 180° pit temp. Gives the roast a bit more time to get smokey.
Eye round is another good cheap cut for smoking.
 
When I do roasts like that I usually schmear some mustard or mayo on first and then add rub.
You don't get bark in a short cook, but you can get a crust.
Oh and instead of water in your spritz, add some AJ, something with a little sugar.
 
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