Top Round Roast recipes

XXStewartXX · December 11, 2009, 02:28:06 PM

I just got my new 6 rack bradley and am trying to do a top round roast, but don't know of any good taste tested recipes. Does anyone have any good ones!

hal4uk · December 11, 2009, 02:54:03 PM

Salt. Pepper. Lowwwwwwwwwwww. Slowwwwwwwwwwww.
The crew will be along with LOTS more advice soon ;-)

FLBentRider · December 11, 2009, 06:30:07 PM

Top round ?

It depends on what you want.

I like to cook it real slow so it turns out like deli roast beef only better.

This is how I roll - http://forum.bradleysmoker.com/index.php?topic=11005.0

hal4uk · December 11, 2009, 06:35:57 PM

Oh heck-double-Yeah FL! That's the bomb!

XXStewartXX · December 12, 2009, 05:39:49 AM

It's only a 4lb roast, I want it to come out rare to medium rare so i'll pull it at 135 degrees and FTC it for an hour. Does that sound right? Maybe about four hours of smoke at 200 degrees?

Tenpoint5 · December 12, 2009, 06:00:50 AM

Stewart, Welcome Aboard

hal4uk · December 12, 2009, 09:56:15 AM

Stewart... You need to use a probe, and go by temp - not time.

squirtthecat · December 12, 2009, 10:06:10 AM

I think the only time he was taking about was the smoke time (as in how many pucks to load)..

4 hours might be a bit much for some, but you can always experiment with it later and adjust to taste.
Hal is right on the temp, let the IT of the meat tell you when it is ready to pull.

Good luck, and show us some pics if you can!

hal4uk · December 12, 2009, 11:06:30 AM

My bad - yeah... smoke time...
Stewart, I would "err" on the side of less smoke the first time.
It will be delicious that way regardless...
If you just did it low and slow in your kitchen oven, it would be good, ya know...

Just use more next time if not smokey enough.

FLBentRider · December 12, 2009, 11:13:47 AM

Quote from: XXStewartXX on December 12, 2009, 05:39:49 AM
It's only a 4lb roast, I want it to come out rare to medium rare so i'll pull it at 135 degrees and FTC it for an hour. Does that sound right? Maybe about four hours of smoke at 200 degrees?

It's going to climb a little when you FTC it. I would pull it @ 128-130F and put it in FTC.

If you are new to smoking I would do 2 hours smoke and see how you like it.

Aether · December 23, 2009, 04:17:57 PM

When I cook beef, lamb, or goat, I use 120F for rare, 125-130F for medium rare, 140F for medium. These temps hold true for roasts, steaks, and chops. Pulling it at 135F and FTC for an hour would put you into the WELL DONE range. I would pull it at 120F, throw it on the grill to get a crust (if desired) and give it a 15 minute rest before serving.

hal4uk · December 23, 2009, 04:30:34 PM

I did a rib loin (same principle as cooking a TR roast) a few days ago - I like my beef RARE...
I pulled at 118, FTC'd and finished in a hot oven.
Mighty tasty.

I had a time frame to Git-R-Done, so I cooked at 235F.
Next time, I'm dropping to about 210F and still pulling at 118.
That's my idea of heaven ;D

Not that it's better than Ted Nugent's idea of heaven (having six legs wrapped around ya...)

Top Round Roast recipes

squirtthecat