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Smoking top round steak - any tips

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I just picked this up on a whim cause it was 50% off. It's about an inch thick and weighs two pounds. About the only specific instruction I found for this cut is smoke/cook til it about 125 IT. Anyone have any experience. I'm doing a bunch of bone-in, beef, short ribs so this will just go in with them. Also throwing in a couple of onions. TIA.

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  1. How are they coming out? Did you put the thermometer into the thinnest type of meat? So you can pull that out when done and then stick into the thicker meat.

    1. It's quite lean compared to your other meats. I suspect it could get dry if cooked too long

      3 Replies
      1. re: scubadoo97

        J&s, yesterday smoking-wise was the day from hell. I'll elaborate on the short ribs thread but let's just say the round steak was over done. I'd considered pulling it at 125, got it out at 130 but should have done it at probably 115. So now I have 2# of basically well done meat with no clue what to do with it. Actually the dogs will love it added to their kibble.

        1. re: c oliver

          Top round should be salted up to 72 hours before slow cooking to 122. Only way to come out juicy.

          1. re: phantomdoc

            Don't know about the juicy part but I do know that 122 would have been overcooked.