SMOKED TOP ROUNDTop round is a lean, relatively inexpensive cut of beef. Cook it low&slow and you can have a prime rib-tasting dinner or a tasty BBQ beef party for a fraction of the cost!
INGREDIENTS: 6 lbs. top round with a good amount of fat 1/4 cup Gusto's Texas rub 2 cups pecan or oak wood chips (divided), presoaked in water |
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DIRECTIONS:
1. Heat smoker to 225°F-250°F
2. Sprinkle the beef with Gusto's Texas rub
3. When smoker has reached the proper temperature, carefully place 1 cup of the soaked wood chips directly on top of the coals. (Throw another cup of the wood chips in about 2 hours into the cook, if needed).
4. Place the top round directly on top of the grill grate, fat side UP.
5. Cook for 4-6 hours until the meat reaches your desired inner temperature.
(RARE: 125°F / MEDIUM RARE: 135°F - both best for a prime rib-like taste ) *NOTE* The meat will continue to cook once taken off of the smoker, so please keep this in mind. (You can make chopped beef by cooking the meat slightly longer to MEDIUM 145°F.)
6. Tansfer meat from the smoker to a wire rack and very loosely tent for 10-15 minutes.
7. Slice with the grain and serve with mashed potatoes and veggies or chop and serve with BBQ sauce on sandwiches!
TIP: The ends of the top round may appear "burned" but chop 'em off, dice 'em up and toss with a little BBQ sauce for an extra treat!
1. Heat smoker to 225°F-250°F
2. Sprinkle the beef with Gusto's Texas rub
3. When smoker has reached the proper temperature, carefully place 1 cup of the soaked wood chips directly on top of the coals. (Throw another cup of the wood chips in about 2 hours into the cook, if needed).
4. Place the top round directly on top of the grill grate, fat side UP.
5. Cook for 4-6 hours until the meat reaches your desired inner temperature.
(RARE: 125°F / MEDIUM RARE: 135°F - both best for a prime rib-like taste ) *NOTE* The meat will continue to cook once taken off of the smoker, so please keep this in mind. (You can make chopped beef by cooking the meat slightly longer to MEDIUM 145°F.)
6. Tansfer meat from the smoker to a wire rack and very loosely tent for 10-15 minutes.
7. Slice with the grain and serve with mashed potatoes and veggies or chop and serve with BBQ sauce on sandwiches!
TIP: The ends of the top round may appear "burned" but chop 'em off, dice 'em up and toss with a little BBQ sauce for an extra treat!
