Smoked Top Round
Smoked top round cooked low and slow over oak wood for the perfect plate of barbecue beef. Prepared with an easy dry brine and Texas-style paprika and garlic dry rub, this modest cut of meat is packed full of flavor!
Ingredients
- 5-8 lb beef top round
- kosher salt
Dry Rub
- ¾ cup kosher salt
- ¾ cup ground black pepper
- 1 ½ tbsp garlic powder
- 1 ½ tbsp onion powder
- 1 ½ tbsp smoked paprika
- 1 tsp cayenne powder
Instructions
- Coat top round with kosher salt. Leave to dry brine overnight in refrigerator.
- Fire up smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone cooking with indirect heat. Add oak wood chips to firebox or coals.
- In a small bowl, combine all dry rub ingredients. Apply dry rub to top round, covering all sides.
- Place beef on smoker or grill grates. Smoke for 5 hours, or until internal temperature has reached 130°F (55°C) for medium-rare. Use smoker thermometer to ensure accuracy.
- When top round is ready, remove from smoker. Leave to rest for 10 minutes. Serve by slicing against the grain.