Pit Boss Smoker Beef Round Tip Roast Recipes
To make a big smoked beef top circular in the 5-seven lb range like the one I recommend below, you'll probably take to speak to the butcher and get them to cut one for you. Near of the pieces in the meat department of your local grocer volition be much smaller than this.
Season it upward withmy Texas style rub (Buy formula here | Buy bottled rub) and fume it until it reaches a perfect medium rare for delicious and smoky goodness that won't quit!
- Prep Time: ten minutes
- Dry out brine: viii-x hours
- Cook Time: 4-v hours
- Smoker Temp: 225-250°F
- Meat End Temp: 130°F
- Recommended Wood: Oak
- Beefiness top round, v-vii lb
- Kosher salt, coarse grained
- Jeff'south Texas fashion rub (Buy formula hither | Purchase bottled rub)
half dozen.five lb acme round fix to be brined/seasoned.
To dry alkali is to add salt to the outside of a piece of meat. The salt draws out some of the natural meat juices which then mix with the table salt and are drawn dorsum into the meat.
There's a lot of science involved just the primary affair is that it works very well on large chunks of beef like this top round.
My procedure is to glaze the meat with my Texas mode rub (Purchase formula hither | Buy bottled rub) first.
So, considering my Texas way rub has the right corporeality of salt to flavour but not plenty to really dry brine the beef perfectly, nosotros add a little more fibroid grained kosher table salt all over.
Place the summit round into a large lidded container or a jumbo nada top bag and put information technology in the fridge during the brining process.
Let the meat dry brine in the refrigerator overnight for best results. Remove the meat from the fridge and it is gear up for the smoker.
Because the meat is and so big, the extra salt does not demand to be rinsed off.
Fix up your smoker for cooking at 225-250°F using indirect oestrus.
If your smoker uses a water pan, make full information technology up with hot water or other liquid of your choice.
In one case the smoker is ready, place the meat directly on the smoker grate or yous can utilize a Weber grill pan or Bradley rack to hold it in the smoker and to easily motility information technology back to the kitchen when it's finished cooking.
Keep the fume going for at least ii hours if y'all are using a smoker that uses charcoal, gas or electric for fuel.
I recommend oak for this smoked top round but any smoking wood will work fine.
The cooking procedure should take about 4-five hours to attain medium rare (130°F) only may vary depending on your smoker, how often yous open the smoker, the weather condition, meat thickness and even how common cold the meat is when you place it into the smoker.
Hither is the meat four hours in on my Meadow Creek TS120P barbecue smoker:
Be certain to use a digital probe meat thermometer that stays in the meat the entire time it is cooking. I use the "Fume" by Thermoworks these days for accurate temperatures.
This allows you to keep the chapeau closed and still know when the meat needs to be removed from the smoker.
If you want to employ an instant read such every bit the Thermapen or the Thermopop, that will work well also.
When the meat reaches 130°F information technology has reached medium rare and is the best temperature in my opinion for eating this cut of beef.
Bring the superlative circular into the kitchen and set it on a cutting board, tent some foil over it for about 10-15 minutes to allow the juices to redistribute before slicing.
Slice the meat across the grain and serve immediately.
Serve like steaks with mashed potatoes, corn and green beans or you lot can slice it into sparse strips for fajitas, tacos or even toppings for a salad.
✅ My rubs and sauce volition be the best thing yous've ever tasted and it'south a not bad way to support what we practice!
You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those Here and download immediately.
Smoking Meat: The Essential Guide to Real Charcoal-broil – The book is full of recipes and contains tons of helpful information also. Some accept fifty-fifty said that "no smoker should be without this book"!
With more grand reviews on Amazon.com and a rating offour.vii out of five stars, it comes highly recommended and is aBestseller in Barbecuing & Grilling books on Amazon.
Amazon | Barnes & Noble | German Edition
Smoke, Forest, Fire: The Advanced Guide to Smoking Meat – Unlike the starting time book, this book does not focus on recipes but rather uses every foursquare inch of every page educational activity you how to smoke meat. What my first book touched on, this 2d volume takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked "streaky" bacon using a 100 twelvemonth old brine recipe.
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Printable Recipe
Smoked Beef Peak Round
Ingredients
- Beef top round ((, 5-vii lb))
- Kosher table salt ((, fibroid grained))
- Jeff's Texas style rub recipe
Instructions
- Add more fibroid kosher salt to the meat to help with the dry brining process. Encounter picture in web version of recipe to estimate proper coverage.
- Place top round into lidded container and identify into refrigerator overnight.
- When the brining procedure is complete, remove the top round from the refrigerator and gear up bated.
- Gear up upwards smoker for cooking at about 225-250°F with indirect heat.
- Place the meat on the smoker grate and let it cook for four-v hours or until information technology reaches medium rare (130°F)
- Utilize oak smoke for all-time results but any smoking wood volition work fine.
- Add smoke for at least two hours.
- When the meat is finished cooking, let it rest for about ten minutes then slice into steaks or strips.
12 Comments
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Source: https://www.smoking-meat.com/may-19-2016-smoked-beef-top-round
Cracking recipe… 5lbs on my rectec bullseye cooked quick at 225… might effort low. Awesome for a mushroom swiss steak sandwich on pretzel bun!!! Then juicy and delicious! I foiled and put in a small cooler 2 hrs until dinner and all of the juicy stayed in. Also a grill mat really helps keep it from drying out. THANKS
Made this today afterward dry brining overnight. Cooked information technology at 240 degrees in my Rec Tec until an internal temp of 136, roughly 4 hours. I pulled it off then, wrapped tightly in aluminum foil, and so wrapped that in a towel, then put information technology into a cooler for 2 hours to rest. When I took it out I checked the temp and information technology was still 134 degrees. My family loved it! I will definitely make this recipe once again! Thanks, Jeff!
Made this last dark on my Traeger Pellet Smoker. Brined my meat over dark with table salt, pepper and garlic powder. Didn't add together anything else, just popped it in the smoker at 180 for an hr (I am trying to effigy out how to become more than smoke flavour in my meats, and someone suggested this) and so bumped it up to 225 for 2 hours. I only had a 3 pound roast. I took mine to 140, and it was perfect! Thanks for all the tips!
Look into fume tubes they are a game changer
you only demand to driblet the Traeger down to 215 to go strong smoke… this wont affect your melt times too much and will prevent the need to crash-land up the temp to terminate the cook!!!
Dumb question: When the recipe says to add together smoke for two hours, that means 2 or 4-v hours of the full medium rare cooking time, NOT an additional 2 hours, correct?
You are right. This time is given for those who do non have wood or pellet smokers. Information technology just means they can add together woods chips/chunks for only 2 hours if they like. Longer is fine and more than closely simulates a real wood smoker providing in that location is enough of airflow into and out of the smoker.
Hey Jeff what would cooking time be if the roast size was 25 to xxx lbs I'm looking to feed up to 50 people . Would you cut the roast into smaller pieces for lower cooking fourth dimension
I have not cooked a meridian round of that size every bit virtually of them are cut into much smaller roasts of four to 7 lbs each. If I had one that size, I would definitely cut information technology upwardly into at least 4 or 5 roasts so they would cook faster, be easier to slice, each piece would have more seasoning, etc.
That much cold meat in the smoker is going to increase the cook time a petty but probably not more than an hour or so at the most. Recall that time is only an approximate, the roasts are done when they reach your desired done temperature in the thickest role of the meat. I advise medium rare or about 130 to 135°F maximum.
Cook time is based on minimum thickness. My roast was 6.5 lbs and the minimum thickness was the altitude from top to lesser which was an average of about 4 inches. I would await whatsoever top round roast of this equivalent size to take about 4 to five hours to reach medium rare if you maintain 225-250°F in your smoker.
Amazing!!!! Even though I cooked it a tad to long it still was great!
Smoked Beef Top Round -Outstanding.
I got the butcher at the Farm Fresh to cut a 5 lb roast size hunk of the top circular. I followed the instructions and the meat was absolutely perfect. 137 degrees subsequently 4 i/2 hours gave us a juicy medium rare beef. Sliced thin, nosotros'll accept great sandwiches for a couple days. Thanks!