Top Round Roast

[Darryl P]

I got a 3-4 pound top round roast on sale and was wondering what is the best way to cook it. Since its relatively lean I was think a high-temp to medium rare. But its also a bit tough so slow-and-low?

any advise would be appreciated

 

[Clark Deutscher]

I would go the high heat approach like you said. It also turns out well with low heat just not the nice crust. Either way will treat you well!

Clark

 

[Russell McNeely]

I've done them high heat to medium rare as you said with very good results.

 

[Rita Y]

If you like them rare, medium-rare, or pink all the way through, I'd cook the meat on a lower temperature until the center reads about 10 degrees below rare or medium-rare and finish with a quick sear. Be sure to give it a good rest period.

If you'd prefer varying degrees of doneness (medium-rare in the center to medium-well toward the edges and ends, a high-heat approach would work. This way you can serve medium-well meat to those who prefer it, and cut pinker meat from nearer the center for the rest of us.

Rita

 

[Darryl P]

Thanks for the advice.

This is what I did. After I used my standard rub. And had the meat chill for about an hour.
Rub:
2 tsp salt
1 tsp sugar
1 tsp black pepper
1/2 tsp paprika
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1/4 tsp celery salt

I cooked the roast over direct coals on the lower grate and turned it every 10 minutes till done (center at 125) total time 30 minutes. It was so hot here in maryland that the dome temp was over 400; past the max temp on my taylor thermometer! Hey who says that a smoker can't stay above 400

I let it rest for 30 minutes before slicing. It was remarkable tender and delicious.

Thanks for the advice.