Top-round roast is a budget-friendly boneless cut of meat. It’s lean, coming from the butt end of a steer. While not as tender as rib or short loin, top roast yields great flavor, particularly when its cooked slowly to a medium-rare doneness. Cooking the meat further than medium rare results in a tough roast. One way to achieve a tender, tasty top round roast is by smoking it. This imparts flavor and aroma to your meat.
Things You'll Need
- Aromatic smoking wood
- Wine or water
- Olive oil
- Garlic slices
- Salt & pepper
- Maple bacon slices
- Meat thermometer
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Soak your chosen aromatic wood in wine or water. Cherry wood marries nicely with beef, as does mesquite, walnu and hickory. Use about four cups of smoking wood to cook your roast to 140-145 degrees internal temperature. Place the smoked wood chips or chunks into your smoker as directed by the manufacturer and let them start heating up.
Prepare the top round by rubbing it completely with extra-virgin olive oil. Make small punctures in the top of the meat, inserting garlic slices evenly all over. Push them down using the end of a spoon or butter knife. Sprinkle the meat all over with a light coating of sea salt and cracked or regular pepper.
Treat the smoker’s cooking grate with olive oil to keep the meat from sticking. Transfer the meat to the grate when the temperature of the smoker reaches 200 degrees F. Place the bacon strips evenly on top. These keep the meat moist and add more flavor
Check for doneness using a meat thermometer. It takes about 20 minutes per pound of roast to reach medium rare. Once the internal temperature reaches 145 degrees, remove the roast from the smoker and transfer it to a serving platter. Let the meat rest for 15 minutes before slicing.