Top Round Sammich

Teach42

Couldn't believe how quick this cooked. Got it rolling, internal temp was rising slowly, and I went out for a nice long walk with my son. Came back, and internal was already at 150! Took it right off, let it rest for about 10-15 minutes and then sliced it as thin as I could for sammiches.

All I did was marinate it with some red wine, lemon pepper rub and herbs. Stuffed some garlic gloves in there as well. A little more well done than I would have liked, but check out that smoke ring! Good stuff!

iBeeSmok'n

Now that looks like an incredible sammich. I bet your son loved it.

JLOCKHART29

Great looking piece of meat there. I really like the garlic in it!

NoVA Bill

Nice looking cook!

Got to like the garlic effect. What was your dome or grid temp?

maXim

Very nice indeed! Great pics, great job!

Teach42

Dome temp was steady at about 375. Crept up to 400 a couple of times but it was holding at 375 when I got back from the walk.

I'm still pretty new at this stuff, so I guess I was expecting some sort of plateau like I had in the Boston Butt. Was surprised by how quick it cooked on the whole. For such a good sized chunk of meat, I think it took less than two hours.

RGBHV

Hmmm - can't see the pics - I just get a Flickr logo

Rolling Egg

Same here--- no pics :(

Teach42

Not sure why Flickr is having issues, but here's a direct link to the photo set

http://www.flickr.com/photos/teach42/sets/72157622465922082/

Charleston Dave

Really looks nice, Teach. I love roast beef on the Egg.