To make a large smoked beef top round in the 5-7 lb range like the one I recommend below, you'll probably have to speak to the butcher and get them to cut one for you. Most of the pieces in the meat department of your local grocer will be much smaller than this.

Season it up with my Texas style rub (Purchase formula here | Purchase bottled rub) and smoke it until it reaches a perfect medium rare for delicious and smoky goodness that won't quit!

Helpful Information
  • Prep Time: 10 minutes
  • Dry brine: 8-10 hours
  • Cook Time: 4-5 hours
  • Smoker Temp: 225-250°F
  • Meat Finish Temp: 130°F
  • Recommended Wood: Oak
What You’ll Need
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Season/Dry Brine the Beef Top Round

6.5 lb top round ready to be brined/seasoned.

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To dry brine is to add salt to the outside of a piece of meat. The salt draws out some of the natural meat juices which then mix with the salt and are drawn back into the meat.

There's a lot of science involved but the main thing is that it works very well on large chunks of beef like this top round.

My process is to coat the meat with my Texas style rub (Purchase formula here | Purchase bottled rub) first.

Then, because my Texas style rub has the right amount of salt to season but not enough to actually dry brine the beef perfectly, we add a little more coarse grained kosher salt all over.

Place the top round into a large lidded container or a jumbo zip top bag and put it in the fridge during the brining process.

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Let the meat dry brine in the fridge overnight for best results. Remove the meat from the fridge and it is ready for the smoker.

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Because the meat is so big, the extra salt does not need to be rinsed off.

Smoke the Top Round

Set up your smoker for cooking at 225-250°F using indirect heat.

If your smoker uses a water pan, fill it up with hot water or other liquid of your choice.

Once the smoker is ready, place the meat directly on the smoker grate or you can use a Weber grill pan or Bradley rack to hold it in the smoker and to easily move it back to the kitchen when it's finished cooking.

Keep the smoke going for at least 2 hours if you are using a smoker that uses charcoal, gas or electric for fuel.

I recommend oak for this smoked top round but any smoking wood will work fine.

The cooking process should take about 4-5 hours to reach medium rare (130°F)  but may vary depending on your smoker, how often you open the smoker, the weather, meat thickness and even how cold the meat is when you place it into the smoker.

Here is the meat 4 hours in on my Meadow Creek TS120P barbecue smoker:

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Be sure to use a digital probe meat thermometer that stays in the meat the entire time it is cooking. I use the “Smoke” by Thermoworks these days for accurate temperatures.

This allows you to keep the lid closed and still know when the meat needs to be removed from the smoker.

If you want to use an instant read such as the Thermapen or the Thermopop, that will work well also.

When the meat reaches 130°F it has reached medium rare and is the best temperature in my opinion for eating this cut of beef.

Serving the Top Round

Bring the top round into the kitchen and set it on a cutting board, tent some foil over it for about 10-15 minutes to allow the juices to redistribute before slicing.

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Slice the meat across the grain and serve immediately.

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Serve like steaks with mashed potatoes, corn and green beans or you can slice it into thin strips for fajitas, tacos or even toppings for a salad.

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rubs and Sauce
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Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
Jeff's Texas style rub recipe

I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.

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Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

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Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

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It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

Print Recipe
5 from 3 votes

Smoked Beef Top Round

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.
Prep Time10 mins
Cook Time4 hrs
Course: Entree
Cuisine: Hot Smoking
Servings: 6 -8
Author: Jeff Phillips

Ingredients

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

Instructions

  • 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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