Tom,
You recently responded to someones thread with a recipe for top round. After searching for "Smoked Top Round" I am not able to retrieve it, please post again as I would like to do it tomorrow. Thank you
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Well,its not really my recipe for top round .
I think I borrowed it from Jim Minion and a couple of others.
Around 8-10 lbs is what we like.
We cook at around 235� to an internal of 130�+/-.
I rub with worchestershire sauce and sprinkle with a Montreal Steak type rub.
About every hour I mop with one of the thinner,less sugared,whiskey flavored sauces.
Seems like it takes around 15-20 mins/lb to hit 130�.
Slice thin across the grain.
We like it with dark bread,fresh horseradish,a dill pickle and a cold dark beer.
I think I borrowed it from Jim Minion and a couple of others.
Around 8-10 lbs is what we like.
We cook at around 235� to an internal of 130�+/-.
I rub with worchestershire sauce and sprinkle with a Montreal Steak type rub.
About every hour I mop with one of the thinner,less sugared,whiskey flavored sauces.
Seems like it takes around 15-20 mins/lb to hit 130�.
Slice thin across the grain.
We like it with dark bread,fresh horseradish,a dill pickle and a cold dark beer.
Thank you, sounds great,I'll give it a go this weekend.
Tommy that sounds great!
I use a product called BourbonQ out of Kentucky that is quite good. You can order it by the gallon.
Jim
I use a product called BourbonQ out of Kentucky that is quite good. You can order it by the gallon.
Jim
Howdy Jim,
Sam's was closing out their stock of Jim Beam's version of the Jack grilling sauce for about $1.50/qt on cases of 12.
Seems to work well,especially for the price.
Sam's was closing out their stock of Jim Beam's version of the Jack grilling sauce for about $1.50/qt on cases of 12.
Seems to work well,especially for the price.
Thanks Tom,
Did one yesterday as directed but very carefully injected (Otherwise it will squirt out) with Tony Cacchario's Garlic Butter first, terrific.
Did one yesterday as directed but very carefully injected (Otherwise it will squirt out) with Tony Cacchario's Garlic Butter first, terrific.