Not sure if this piece of meat is what I need

Discussion in 'Meat Selection and Processing' started by hank2000, Jul 10, 2015.

  1. hank2000

    hank2000 Smoking Fanatic

    My local supper market (we don't have but one and no butcher shops with in 50 miles) has what they are calling Boneless Beef Top Round Roast. My question is will be a good cut of meat to make roast beef for Sammy's
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Absolutely!  It is a nice lean cut of beef.  125 to 130F final IT and slice thin. 
  3. hank2000

    hank2000 Smoking Fanatic

    Great. They have them on sale for 3.99 a pound if u can call that a sale
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Heck, any beef under $6 a pound is a STEAL these days.  My local grocer sells 80/20 ground beef for $6 a pound!  The leaner stuff is $8/lb, so a top round roast for $4/lb is definitely worth picking up for a roast beef treat. 
  5. hank2000

    hank2000 Smoking Fanatic

    Damn and thought meat was high here in small town USA.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I can't stress this final IT enough! If you go much further you will have Shoe Leather. There is just no fat marbling in Top Round to keep it moist. Here is a recipe you may like...JJ

    Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
  7. hank2000

    hank2000 Smoking Fanatic

    Sounds good.
  8. venture

    venture Smoking Guru OTBS Member

    Excellent advice above.

    Watch your temps, fridge overnight, slice deli-thin, and you will have nice sandwich meat.

    The au jus is a must in our house!

    This is not a cut I would choose for dinner type slicing.

    Good luck and good smoking.

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