Author Topic: Top Round Roast Suggestions?  (Read 2039 times)

Pipecrew

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Top Round Roast Suggestions?
« on: December 19, 2014, 12:06:21 PM »
I'm going to be doing a Top Round Roast later today in my #2. It's just shy of 3 pounds and I have hickory chips to use. I was thinking of rubbing it down with some Montreal seasoning.
I have a couple questions:

How many ounces of chips should I use? I don't have a scale so what should I measure the chips with? 1/2 cup, 1 cup?

Should I use anything else on the rub other than the Montreal?

I plan on using a pan in the bottom for moisture, either apple juice or maybe beer. I have a meat thermometer to check the meat but I don't have a Maverick yet. I'm thinking the roast should take 3 hours or so?


Thanks!!!!
Mike

swthorpe

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Re: Top Round Roast Suggestions?
« Reply #1 on: December 19, 2014, 01:45:54 PM »
I have never used chips, but for a smoke lie this I would want to use about a 3oz hickory chunk.   Just guessing, but I think it would equate to a cup of chips.    I don't think you need anything else but the rub, and the loaf pan with liquid next to the smoke box will do fine.  Good luck...let us know how it turns out!
Steve from Delaware
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NDKoze

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Re: Top Round Roast Suggestions?
« Reply #2 on: December 19, 2014, 06:26:26 PM »
I would say 1 cup max and you should be good.

I would rub the roast with some oil before you put the rub on. The oil serves as a binder just as mustard does on our ribs and butts.
Gregg - Fargo, ND
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DivotMaker

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Re: Top Round Roast Suggestions?
« Reply #3 on: December 19, 2014, 07:46:00 PM »
This cut should be similar to a sirloin tip roast - see if this gives you ideas!

http://smokinitforums.com/index.php?topic=2235.0

http://smokinitforums.com/index.php?topic=1555.0

You can adjust the internal temp, based on how done you like your beef.
Tony from NW Arkansas
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