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  • Top Round Roast

    I have a 3-1/2 lb. top round roast that I want to do on my smoker. When cooked, I want to slice it thin for sandwiches. I am planning on cooking @ 250 degrees. About how long will it take to cook to reach 135 degrees? Also would foiling it sometime during the cook be of any help?
    Thanks

  • #2
    to 135°, I'm guessing 3 - 4 hours at most. I wouldn't foil, not gonna be in there that long.
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #3
      Get ya a probe thermo and plug it into the meat after an hour or so in the cooker. You should have one anyway. 3-4 hours sounds reasonable. But..as always we cook to temp..not by time.

      Wife: “When’s dinner ready, honey?”
      Me: “In 15 degrees!”
      In God I trust- All others pay cash...
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      • #4
        Originally posted by Richtee View Post
        Get ya a probe thermo and plug it into the meat after an hour or so in the cooker. You should have one anyway. 3-4 hours sounds reasonable. But..as always we cook to temp..not by time.

        Wife: “When’s dinner ready, honey?”
        Me: “In 15 degrees, Honey!”
        Mark
        sigpic


        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
        Smoked-Meat Certified Sausage Head!

        Comment


        • #5
          I hope Bearcarver doesn't mind me putting this in. I copied his treatment here for the best sliced beef I have ever had. If you have the time

          http://www.smoked-meat.com/forum/sho...35925#poststop

          (Edited.. as search links as you posted can expire... RTee)

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          • #6
            I started with this chart years ago and saved it as a pdf to my computer. I still use it.

            http://www.deejayssmokepit.net/Downl...emperature.pdf
            Pete
            Large BGE
            Char Broil Tru-Infrared Commercial series

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            • #7
              Top rounds I try to pull them at 130° cover them and they will climb a few degree's. I let them sit overnight in the fridge before slicing them. Very minimal amount of juices lost that way.

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              • #8
                Originally posted by barleypop View Post
                Top rounds I try to pull them at 130° cover them and they will climb a few degree's. I let them sit overnight in the fridge before slicing them. Very minimal amount of juices lost that way.
                This is exactly how I did mine except I sliced mine with a meat slicer after about 2 hours while it was still warm & made sandwiches. It was very good.

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