wittdog
Master Chef
I was out this morning looking for a brisket and didn’t find one…But my son talked me into buying a 21lb top round. Any suggestion on how to prepare this? I want to toss it on Buford it hasn’t been trimmed it has a lot of fat and some nice marbling. After the anorexic pig I wanted something with a nice fat cap, and my wife has been wanting me to do another brisket so I went with plan B. What do you guys think? I think this will be a good opportunity to try out my charcoal basket. I haven’t done a top round so what internal temp am I looking at?