Top Round done w/ pics.

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wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
Change of plans. I had to watch the Bad New’s Bears practice today and I’m running low in the sleep category, 4hrs,4hrs, and 3hrs, in the last 3 days. It’s 12:00 now and by the time it’s done and I can get pics it will be 7:00 and I have to be up by 10:00 to be back at work. I hate working weekends but it pays the bills. I don’t trust my wife and kids to get pics of it before they slice into it and after. I’m going to do it tomorrow when I get home from work. I going to do it in one big chuck. One of my neighbors son’s has a slicer from when he used to own a deli. I’ll slide some of the meat over to him and the rest of the leftovers are going to be consumed at my sisters baby shower. As for today I am going to brine some hard boiled eggs I plan on smoking for when John visits Friday, and mixing up a couple of batches of rubs. When that’s done it’s time for some well deserved hammock time, one of the new books and maybe some Jack and Cokes. I’ll try to post pics of the ongoing cook tomorrow. Food porn not just for weekends anymore.
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
I just got home and am firing up Buford. I’m going to use lump in the charcoal basket. Cook at 275* and apply some worch, salt, pepper, garlic powder, onion powder to the meat and mop it with a similar mixture. Pics to follow. I’m not planning on using any wood to smoke the meat with, I’m using Humprhries lump and I figure that it will smoke enough to give the meat the flavor that I want.
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
Brian that’s what I get for listening to my 4 year old. I was going to go to another store and look for a brisket but he said daddy get the big one. Last year I was going to buy a 7lb Butt. No he wanted the 20lb Ham so I made pulled pork out of a 20lbham. It turned out good just took forever to cook.
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
I’m at about the half way point. My internal temp is at 80*, I had to toss a stick of cherry in for a little smoke flavor.


 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
Well the big hung of beef is done. I pulled it from Buford at 125* it took about 5 ½ hrs It will be resting for the next couple of hours and I will post the pics of it carved tomorrow. Its up to my wife to get the pics, I’m going to have one more beer :bar: and get to rest myself. It smell’s real good and the piece of fat that I ripped off while I was wrapping it tasted great. I hope the rest of it tastes as good.




 
G

Guest

Guest
Looks great! I can't believe you're gonna make us wait 'till tomorrow to see the sliced pics... #-o
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
Somebody I know around here needs Sleep.
I'll try to get up early and post the pics........Or I could have a few more :bar: .............
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
:bar: :bar: :bar: :bar: :bar: :bar: You have to keep in mind that my family doesn’t like their beef on the rarer side so this is probably done perfect for them. The flavor is real good, just a hint of smoke, and for as well done as it looks it’s real tender. I would definitely do one of these again. I probably didn’t let it rest enough but I couldn’t wait….for some reason the beers made me hungry and I couldn’t trust my wife and the dynamic duo to wait long enough to get pics. I think I just ate about a pound of it. We are going to have some for dinner tonight and then my neighbor’s son is going to slice the rest so that we can serve it at my sister’s baby shower.

 
G

Guest

Guest
Oh yeah! =P~ I hope you didn't rush it on my account ~ I was just joshin', ya know. :!:
 

cflatt

Sous Chef
Joined
Dec 6, 2005
Messages
792
Location
Franklin, TN
my butcher gave me a small (3.7lb) piece of top round this weekend. Cooked it yesterday as suggested. ( sorry, no pics I was too busy cooking everything else) flavor was great, nice and juicy, still a little on the chewy side but I think it was just too small to really do any good. pan seared the remants this morning and put them on biscuits. I will be trying it again soon, just with a bigger piece. might try getting a good size chuck roast next if I can get my butcher to order one for me....or find another butcher.
 
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