Bottom or Top Round...

Discussion in 'Beef' started by jvanderr, Sep 22, 2017.

  1. Hello all.  I am looking for some suggestions.

    1. Which do you prefer; top or bottom round?

    2. How do you prepare it?

    I've never done either one and I am all for experimenting and doing something new.  Thanks in advance for your advice.  
     
  2. With Top round i like to coat in Worcestershire sauce or salt and some steak seasoning or just pepper.let sit for a few hours or overnight. i smoke till about 135 IT and then take off the smoker let rest for 30-45 minutes. i will slice thin on my slicer for sammies or slice like a steak and have with potatoes.

    I do similar with bottom round but i also like to take bottom round slice thin and marinade and make jerky. I marinade for about a week and use a cure and then cold smoke on my WSM 22 with an A-MAZE-N pellet tray for about 8 hours at 125-150 degrees. 

    Both cuts are good for different things. i would use them to take to really high IT like 1965 because the meat is typically lean. if you were to do that ( for pulled beef or something) i would inject some creole butter or something along those lines.

    Happy Smoking,

    phatbac (Aaron)
     
  3. Thanks.  I searched out some other posts as well.  I am going for some french dip sliders to take out to the sandbar this weekend.  
     
  4. I would vote for top round since your goal is French dip. It is a more tender cut than bottom round. I use bottom round for making ground beef. An even better cut would be eye round.  Tri tip makes great French dip too!
     

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