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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.

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