Top round of beef

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BBQ_Guru

Assistant Cook
Joined
Aug 9, 2004
Messages
3
I am having a party and I have on order a large top round of beef, I think it is about 25-30lbs. Any ideas on cooking methods?
 

Jermosh

Cook
Joined
Jul 10, 2004
Messages
62
Well you could either smoke it, or roast it. Either way do it low and slow. Cook it till its about 125f for rare. But you gotto do it really low heat, I would cook it at 225 in the oven or smoker. Also season it heavy, get a injector to get some good stuff inside as well.
 

BBQ_Guru

Assistant Cook
Joined
Aug 9, 2004
Messages
3
Thanks for the info!
what do you think about cooking it in the oven for a few hours then throwing it on the smoker to finish it off?
 

Raine

Executive Chef
Joined
Jun 3, 2004
Messages
3,549
Location
NC
If you gonna fire up the smoker, why not do it start to finish on the smoker?
 

BBQ_Guru

Assistant Cook
Joined
Aug 9, 2004
Messages
3
Ok, so I think I will smoke it, I just called my butcher to ask actually how big it is and its 23lbs.
I am thinking about 7-8 hrs of cooking? at 225°?
maybe I will cut it in half to cut down on the cooking time

my butcher mentioned rubbing it in garlic, buttter, salt etc....
also that if I smoke it, by the time its done it will be well done on the outside and rare on the inside. They also mentioned cutting off pieces while it cooked

Im rather new to smoking things, so this should be fun or a disaster :LOL:
 

LMJ

Senior Cook
Joined
Apr 4, 2004
Messages
216
Location
Kent, Ohio
I reiterate, you've got to use a thermometer. Cooking time is dependent on surface-to-mass ratio, deepest point from any surface, circulation of heat... Lots of things more complicated than weight and temperature.

A probe thermometer would be best, but any meat thermometer jabbed into the deepest, thickest part of the roast is better than none at all. When that sucker hits 120 degrees, pull the meat, and wrap it in foil to rest it before carving.
 

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