Smoked Beef Top Round Roast

Alrighty folks, gather ’round because today we’re diving headfirst into the smoky world of the smoked beef top round roast! I’m gonna take you on a mouthwatering journey through this delectable dish, and by the end of this blog post, you’ll be ready to smoke your way to beefy bliss. So, grab your aprons, fire up the smoker, and let’s get cookin’!

How to Make Smoked Beef Top Round Roast

Let’s kick things off with a quick and easy summary of the recipe. We don’t have all day, right?

1. Preparation: Start by seasoning your beef top round roast with a generous amount of your favorite rub. You can’t go wrong with a classic salt and pepper combo. Let that meat soak up those flavors for about 30 minutes while you preheat your smoker to 225°F (107°C).
2. The Smoke Show: Once your smoker is ready to rock ‘n roll, toss in some wood chips. Ah, the age-old question: What kind of wood chips to use? Well, I’m a fan of hickory for that robust smokiness, but you can also mix it up with oak or mesquite for a unique twist. Remember, variety is the spice of life!
3. Smokin’ Time: Place that beautifully seasoned beef roast onto the smoker’s grates and let it smoke away for a few hours. The magic happens when that internal temperature hits 130°F (54°C) for a perfect medium-rare. Time to play the waiting game, my friends.
4. Rest and Slice: Once the roast is done smokin’, give it a little rest. Wrapping it in foil and letting it sit for 15-20 minutes allows those juices to redistribute. Now, grab your sharpest knife and slice it up thin!
5. Dig In: Serve your slices with your favorite sides, and you’re ready to enjoy your Smoked Beef Top Round Roast! Tender, smoky, and oh-so-delicious.

What is top round roast, anyway?

Great question! Top round roast is a cut of beef that comes from the rear leg of the cow. It’s a lean and flavorful cut, perfect for roasting or, you guessed it, smoking! This cut is often used for deli-style roast beef, and it’s a budget-friendly option that doesn’t skimp on taste.

What kind of wood chips to use for this recipe?

Well, I already dropped some knowledge on ya earlier, but let’s break it down a bit more. Hickory, oak, and mesquite are all fantastic options for smoking your top round roast. Each wood type brings its own unique flavor to the party. Hickory delivers a robust, bacon-like taste, while oak offers a milder, smoky profile. Mesquite, on the other hand, gives a bold, almost spicy flavor. So, pick your poison and get smokin’!

Additional Tips

Now, let’s talk tips, my friends. You know I’ve got a few up my sleeve.

• Trim It Up: Before seasoning your roast, be sure to trim any excess fat. You want a nice, even layer for that perfect smoke penetration.
• Temperature Control: Keep a close eye on that smoker’s temperature. Consistency is key to achieving that mouthwatering result. Invest in a good meat thermometer to avoid any guesswork.
• Rest is Best: Don’t skip the resting step! It allows the juices to redistribute, keeping your roast juicy and flavorful.

What to serve

Now, onto the exciting part: what to serve with your Smoked Beef Top Round Roast! You can’t go wrong with classic sides like mashed potatoes, roasted veggies, and a rich gravy. But hey, this is where you can get creative! How about some garlic bread, a fresh green salad, or even some creamy mac ‘n cheese? The world is your oyster (or should I say beef?) when it comes to pairing options.

What to do with leftovers

Leftovers? What are those? Kidding! If you find yourself with some leftover smoked beef top round roast (which is a rare occurrence in my household), here are a few ideas to make the most of it:

1. Sandwiches: Stack those thin slices between some fresh bread with your favorite condiments and veggies for epic sandwiches.
2. Tacos: Shred the beef, heat it up, and create smoky beef tacos with all the fixings.
3. Salads: Toss slices into a crisp salad for an extra dose of flavor and protein.
4. Beef Hash: Chop it up and make a hearty breakfast hash with potatoes and eggs.
5. Beef and Noodles: Simmer slices in a savory broth and serve over egg noodles for a comforting meal.

I hope this guide to making smoked beef top round roast has left your taste buds tingling with excitement. Remember, cooking is all about having fun, experimenting, and indulging in some darn good eats. So, go forth, conquer that smoker, and savor every smoky bite! Thanks for reading, and may your days be filled with tasty adventures in the world of cooking. Happy smokin’!

Print

Smoked Beef Top Round Roast

Elevate your cooking with our mouthwatering smoked beef top round roast recipe. Impress your guests with this delicious dish.

Course Main Course

Prep Time 15 minutes

Cook Time 4 hours

Servings 6

Ingredients

• 3-4 pounds 1.4-1.8 kg beef top round roast
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon olive oil

Instructions

Preparing the Roast

1. Begin by trimming any excess fat from the beef top round roast, ensuring a relatively even layer of fat.
2. In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary to create a flavorful rub.
3. Drizzle the olive oil over the roast and rub it evenly on all sides.
4. Generously sprinkle the seasoning rub over the entire roast, patting it in to ensure it sticks. Let the roast sit at room temperature for about 30 minutes to allow the flavors to meld.

Preparing the Smoker

1. While the roast is resting, prepare your smoker. Preheat it to 225°F (107°C).
2. Fill the smoker's wood chip tray with your favorite wood chips. For a classic smoky flavor, use hickory wood chips. If you want a milder or spicier flavor, opt for oak or mesquite, respectively.

Smoking the Roast

1. Place the seasoned roast on the smoker's grates, fat side up. Insert a meat thermometer into the thickest part of the meat.
2. Close the smoker's lid and maintain a consistent temperature of 225°F (107°C). The internal temperature of the roast is what matters most. Smoke the roast until it reaches an internal temperature of 130°F (54°C) for a perfect medium-rare, which will take approximately 4-6 hours.

Resting and Slicing

1. Once the roast reaches the desired temperature, carefully remove it from the smoker and wrap it in aluminum foil. Allow it to rest for 15-20 minutes. This step is crucial for keeping the juices inside the meat.
2. After the resting period, unwrap the roast and slice it thinly against the grain. The result should be tender, juicy, and bursting with flavor.