Roast Beef

FSM-Meatball · May 2011

This is really late, but I made this for Easter
I used a 5lb Top Round Roast

The Brine- Water, salt, pepper, sugar, bay leaf

The Prep-

Done- Cooked indirect at 325 dome until done (about 3 hours). Chilled overnight, carved thin and served on sandwiches.

Thats a Smoke Ring-

We had this for dinner once before and it was much better the next day as sandwiches.

SmokeyPitt · May 2011

That looks great! A little horsey sauce, some cheddar, on an onion roll :P.

jaydub58 · May 2011

I looooove top round; an extremely flavorful cut of meat. What sort of heat temp? What internal temp did you cook to? About what time frame? Roast beef in is the details!!
:P :P

stike · May 2011

what was the internal temp?
seems a little long at 325 dome.

great smoke ring

FSM-Meatball · May 2011

I have swiss cheese memory, it was more like 2-2.5 hours and I took it off at 145 center internal temp. The ends were more like 155.

Roast Beef

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