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.
Servings 6 -8
- Beef top round (, 5-7 lb)
- Kosher salt (, coarse grained)
- Jeff’s Texas style rub recipe
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.