Smoke Roast Beef joint- Topside

Colliboss

Hey guys!!

Any tips and timings for smoke roasting a large beef topside joint??

Going rub it with a homemade bbq rub but not sure whether to inject it or not.....also thoughts on a glaze or reverse sear??

Im thinking low n slow at 110 degrees C with a 2hr smoke....the joint is 2.3kg so thinking an average cooking time of 8hrs maybe and spritzing it every hour to keep it moist?

ps.....I’ve moved from a Webber to a big green egg so treat me as a newb!

lentsboy007

I think this is the first time I’ve seen someone use Celsius on here 

the_crease

Following.  Always wanted to smoke a joint, topside.

Colliboss

I’ve rubbed the beef with a bbq rub and injected it with a whisky and thyme butter 🤤