MEDIUM RARE TEMP PRIME RIB RECIPES

Name: Smoked Beef Top Round
Prep time: 10 min
Cook time: 4 h
Yield: 6
Cuisine: Hot Smoking
Ingredients: Beef top round ((, 5-7 lb)); Kosher salt ((, coarse grained)); Jeff’s Texas style rub recipe

SMOKED BEEF TOP ROUND - SMOKY, BEEFY, DELICIOUS! - LEAR…

Smoked Beef Top Round - Smoky, Beefy, Delicious! - Lear… image

Smoked beef top round, like most beef, does extremely well in the smoker. It can be cut up like steaks or into strips for use on tacos, salads, fajitas, etc.

Provided by Jeff Phillips

Categories Entree

Prep Time 10 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 3

Ingredients

Beef top round ((, 5-7 lb))
Kosher salt ((, coarse grained))
Jeff’s Texas style rub recipe

Steps:

Coat beef with Jeff's Texas style rub
Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
Place top round into lidded container and place into fridge overnight.
When the brining process is complete, remove the top round from the fridge and set aside.
Set up smoker for cooking at about 225-250°F with indirect heat.
Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
Use oak smoke for best results but any smoking wood will work fine.
Add smoke for at least 2 hours.
When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.

SMOKED BEEF TOP ROUND - SMOKY, BEEFY, DELICIOUS! - LEAR…

Smoked Beef Top Round - Smoky, Beefy, Delicious! - Lear… image

Smoked beef top round, like most beef, does extremely well in the smoker. It can be cut up like steaks or into strips for use on tacos, salads, fajitas, etc.

Provided by Jeff Phillips

Categories Entree

Prep Time 10 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 3

Ingredients

Beef top round ((, 5-7 lb))
Kosher salt ((, coarse grained))
Jeff’s Texas style rub recipe

Steps:

Coat beef with Jeff's Texas style rub
Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
Place top round into lidded container and place into fridge overnight.
When the brining process is complete, remove the top round from the fridge and set aside.
Set up smoker for cooking at about 225-250°F with indirect heat.
Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
Use oak smoke for best results but any smoking wood will work fine.
Add smoke for at least 2 hours.
When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.

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