Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Beef Top Round Roast insight

Indy_Larry
Indy_Larry Posts: 10
in Beef
Tonight we tried a 3.18 lb. Beef Top Round Roast for dinner. It had a great flavor but it came out a little tougher than I would have like for it to have been.
I marinaded it for almost 20 hours then put a pepper rub on it for about 3 hours.
I cooked it at 325° dome temp for about 3 hours.  I pulled it when the beef was almost 140° and wrapped it and let it rest in a cooler for about 20 minutes.

Anyone have any thoughts on my next attempt of getting it to be more tender?

Thanks,

Larry
· Share on FacebookShare on Twitter

Categories