Top round roast on the WSM

Discussion in 'Grilling Beef' started by hambone1950, Nov 4, 2013.

  1. hambone1950

    hambone1950 Master of the Pit Group Lead

    Thawed out a half of a top round roast I had frozen and threw it on the WSM for dinner tonight. Full load of lump , no water in the pan. Smoker rocked at 300 the whole time. The roast took about 2 hrs to hit an IT OF 130.... Nice mid rare.
     
  2. Hello Hambone.  Nice lookin plate.  Good job on the roast.  Keep Smokin!

    Danny
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking roast! Bet the leftovers will make some tasty French dip sandwiches!
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Dang that looks good. I love beef cooked just that way. Well done.

    Disco
     
  5. How about that sliced potato? How'd that do? Was it there for the whole ride as well, I don't see it on your plate! ha.
     
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    Ha! , yeah , that was a "fail" ....didn't get cooked thru. That item needs 400 degrees , I think...maybe 375. Gotta do a little reading. The macaroni salad was good , tho ! :grilling_smilie:
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Hey I do those sometimes. And yes 425º-450º Drizzle really good with olive oil and give a good dose of salt and pepper then onto the hot grill. Somewhere I have the ones that I posted, But I am not sure where the heck that post is!
     
  8. hambone1950

    hambone1950 Master of the Pit Group Lead

    I've seen them done a lot , I guess I just didn't pay attention to the details...I really like the look of these. Can't wait to do one correctly!:grilling_smilie:
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I know that Tom suggest a 450º oven for his taters and that's the recipe that I follow for the sliced taters too.  I do mine on the gas grill. The sliced makes a neat presentation, but I usually just do them whole. Wish I could find the post, I think I did them with a spatchcocked chicken.  I did find the photos on my Flickr account!

    http://www.smokingmeatforums.com/t/141582/crispy-skin-baked-potato


     
     
  10. hambone1950

    hambone1950 Master of the Pit Group Lead

    Those look great!
     
  11. Nice roast Hambone.  Tell me: was it tender enough for you?  I see these in the grocery and have only used them for jerky.  Should I try them?
     
  12. hambone1950

    hambone1950 Master of the Pit Group Lead

    Sorry , I missed this. Oh , absolutely tender . Wonderful. It was terrific the first night and I made a sandwich from the leftovers sliced nice and thin on a bagel with a slice of American cheese and some horseradish mustard. Toasted it on my redneck panini press (the George Foreman grill ) and it was sublime.
    Yes , by all means try one . I don't think you'll. regret it. :grilling_smilie:
     

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