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First time Top Round

garrettc88garrettc88 Posts: 8
Ok so i need some pointers from any of you who have done a top round roast on the egg, i want to do sandwiches for our super bowl party this weekend and wanted to try something new. looking for some pointers !!! =)


  • saluki2007saluki2007 Posts: 4,563
    I smoke mine with oak or pecan until 180.  Throw in a dutch oven with onion, marinara, and beef broth until 200ish.  Shred and serve on Kings Hawaiian rolls and provolone.
    Large and Small BGE
    Morton, IL

  • nolaeggheadnolaegghead Posts: 31,264
    Top Round is very lean and not super tender because it's leg meat.  I like to cook very slow (sous vide is a cheat here) and for texture and flavor, a medium rare to medium (max) temp.  So cook with a low temp, as low as you can get with good smoke, then cut very thin across the grain like roast beef from the deli.  Very good with a sauce such as au jus or something with some horse radish.

    Or you can cook it well done and sauce it.  Either way cut across the grain and thin.  The sauce carries the flavor.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
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