Smoke a Top Round Roast like a brisket test?
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- čas přidán 26. 06. 2021
- What happens when you smoke a Top Round Roast like a $100 dollar brisket ? #TraegerGrills
I took a $11 dollar Top Round Roast Choice grade and smoked it on my Traeger as if it was a $100 Brisket and the results were not what I expected.
I followed the 1.5 hours of smoking per pound with the Traeger Messa 22 temp set at 250 degrees using mesquite wood pellets as my choice of wood.
Keeping an eye out for the famous meet temp stall and pulling the beef off the smoker when the meat hits 195 to 203 degrees.
The results were....
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Great video man! I have my eye of round on the traeger as we speak, coming along nicely. Looking forward to dinner tonight for Mother’s Day 2024. Cheers from Edmonton Alberta 🇨🇦!
I just wanted to thank you for being so detailed. I'm new to smoking meats so detail helps. Thanks again sir
I'm glad it helped and thanks for watching. 😃
Thank you. I enjoyed your video and energy you present with. I am new at smoking and am doing a top round right now. We’ll see how it turns out. I did not know about the plateau phase…so thank you for that as well.
Thanks for watching and smoking meats is something that will take your meals to a whole new level of tasty food. 😃
First timer here and smoked a top round yesterday. Started too late in the day so it rested over night but cut a couple slices this morning and it's really good. Gonna go a bit lighter on the seasonings next time, the bark was kinda strong but tasty!! Thanks for the info, great video.
I'm going to give this a try! Looks delicious!
Well Good Saturday Afternoon! NO MENU COOKING BROTHER - I just happened to be answering my amazing subscribers and YOUR SHORT came up! I thought WHAT?? I watched the SHORT & it was so fun, Gpa and I enjoyed your personality, your answering Navajo Grandma, and just your nice compliments. You ROCK, they say. I have enjoyed watching some of your recipes and I will watch now and then and would love to make comments. We don't have a lot of time to cook but when we do WE ENJOY OUR FOOD!! Thank you for including Navajo Grandma. You have a great channel and enjoyed watching!! Hugs from Navajo Grandma and Happy Cookin. Gma
I just smoked a top round on my traeger following your video and it came out amazing. Thank you!
True story...I learned my lesson experimenting when people are depending on the food for a certain time. Top round ended up tough like a rubber boot. I was hurt. Anyway, it seems like low and slow cooking can make any meat tender.
Lol....I know exactly what your talking about. Those low and slow cooking times can definitley turn into a later than usual dinner time, but is so worth the wait depending on who your cooking for...Lol.
Loved it. I've been wanting to do this exact thing. got my roast gonna smoke tommorow. Ps you should let it rest longer. Thanks
Thanks!
Hard to find videos on smoking the top round so this was awesome. I'm planning on doing this on Sunday. Thanks!!
Awesome! Let me know how it comes out. Thanks for watching.
@@NoMenuCooking I actually ended up following another channel who said to stop at 130 like you would do in an oven, and it was horrible! Way too chewy. The Select cut I got needed to cook longer way longer, like you said. So props to you and I am doing it the next time. Plus you have a new subscriber...haha.
Thanks Michael! 😃
Well mine was a bottom round. Just over 7hours 195° fantastic. Watching your video convinced me to try this. Thanks. Keep cooking outside the box.
Thanks Kim. Thanks for watching and sharing.
Bottom round might be slightly better than top round since tougher meat is usually more beefy tasting and tends to work well with long cooking
GREAT IDEA !! Going to try this tonight. Thanks.
Thanks for watching 😃
Hell of a job! Video is great, smoke ring is excellent! I’ve done this before, injected it, rubbed and spritzed it with a mix of apple juice and water. I’m doing one tomorrow for work and checked out the videos for additional tips. I am going to add tallow or bacon fat to mine when I wrap, just to add flavor and tenderize.
Fantastic!
Great video. I’m going to try this out. Thanks for sharing
Thanks for watching 👀.
Very impressed with that smoke ring!!!
Thank you.
That is a serious smoke ring!
Looks great. Gonna purchase a top round roast today.
Thanks. Let me know how yours came out. 😃
On my for a top round roast - Great job! Thank you !
Thanks for watching. 😃
Awesome video, thank you
Anybody that tells you you can't get a good smoke ring out of a pellet machine is just jealous because of all the extra work that goes in to using a stick burner! This looks amazing! Been doing BBQ for around 20 years now and have never thought to try this, but I will now!
I smoke round roasts all the time, great video!🎄,☺.
Thank you! 😃
Great video thanks for sharing. I'm going to use this method to smoke a bottom round and an eye of round Pastrami this weekend. I'm thinking 🤔 I might inject the bottom round with homemade beef tallow from a prime brisket and then wrap in tallow schmeared butcher paper and foil boat. Fingers crossed 1st time cooking both cuts
That sound good! Let me know your results. Thanks for watching and commenting.
Looks good!
Thanks!
Love doing this....just as tasty and far cheaper than store bought roast beef. I buy an entire top round from a restaurant supply store and cut my own roasts...saves a ton of money.
It definitely is tastier and cost affective.
Can't wait to try this!
It's so good! Let me know how yours come out. Thanks
@@NoMenuCooking I did this last night with a 5lb bottom round roast. Spritzed it with Apple Cider and wrapped it in foil at 156 (stall) and cooked to 195 and rested it for about 45 mins. It was firm but tender and most but didn't have a lot of flavor. I think I'm going to stick with a short smoke to 130 for bottom roasts. Maybe I'll try again with a rump, eye or top round. Just slathered some Kansas City bbq sauce on there and it was good enough!
@@swamperdogoutdoors Nice! I love hearing what techniques fellow food lovers try. Thanks for the share!
The best way to cook eye of round in the smoker or oven is slowly to 120 deg f, then reverse sear to 130, the juices that come out of it are incredible, I’ve tried smoking it to 203 and whilst it’s tender it lacks juiciness, also great if you wrap it in prosciutto
That sounds good! Thanks for watching 👀.
I’m not sure it’s hit or miss for me cooking to rare😮
A Traeger can put on an awesome smoke ring. That's for sure. Great video
Yes indeed! Thanks for watching.
Smoke ring is chemical reaction. Not how smoker does it.
I appreciate the video thank you
My pleasure!
Just got 2 4.5lb pieces of top round. Marinating and going to smoke 1.5 hours per pound or until reaches desired temp! This was extremely helpful
Let me know how it comes out. Yumm
excellent cook sir. i do mine similar. first i stab it with a multi pin/knife tenderizer thingy. salt/dry brine overnight. season with fresh pepper same as you but i also add montreal steak seasoning. at the wrap i add some tallow. granted not as good as brisket but damn good enough for the price difference. nice job. cheers.
Thank you
Trying one today on a Santa Maria style grill. Hope it comes out this good
I am a relative new comer to the traeger, we got a half of a steer, did the brisket and now looking for ways to smoke some of the other cuts. You video is just what the doc ordered. I also hav 2 racks of lamb I could use some help with. Got any thing on that ?
Nice! You should try braising the the racks of lamb in a deep baking dish, but sear it first. I did a video where I seared a braised beef roast and it was tender and amazing. Let me know if you try it and the results. Thanks for watching 👀.
That smoke ring is so red it looks like the roast applied lipstick! Lipstick on a cow instead of a pig! :D Nice job on the meatball!
Lol. Thanks for watching!
That’s a thick smoke ring , I’m watching this while sitting down wind from my pellet smoker with a roast cooking in it!!!!😁😁😁
Going to try this..I put thermometer in thin part so not to overcook..why you go in thickest part?
Poor mans brisket! I'm doing this to my bottom round. My mouth is watering just thinking about it lol
I've got a chuck roast on my Cabela's Smoker (very similar to the Traeger). I'm using cherry pellets. It is at the stall right now at 160°F so I wrapped it in pink butcher paper after I put 1/2 stick of butter on the roast. I upped the smoker temp to 275°F and it is currently still stalled. I'll keep everyone posted.😊
Did you solve the stall? I'm sure it came out tasty!
Love my Cabela's smoker. Lifetime warranty too. They are made by Camp Chef btw and you can get a propane side attachment to replace the self on the right. Best of both worlds so long as you don't have a big family (propane grill size is pretty small).
Great grill and many parts are interchangeable with the Tragers.
@@NoMenuCooking the folks at his cookout obviously murdered him... Apparently it was an epic stall.
going have and try this one lol
Let me know how it comes out for you. Thanks 😊
@@NoMenuCooking I will do a video on it. And give you a shout out
@@ScottysBackYardBBQ Sweet!!
1. Will do 2 hours at 240
2. Will wrap in foil with butter for 2 hours. Half stick butter.
I’ll let you know and appreciate this vid.
I did tenderize the steak and salted big time.
Hi! How did it come out? I need to know! Yum!
If yer “Looking you ain’t Cooking”‼️🥩
Lol!
Not sure if you know this or not but there is a hole on the left of the traeger front where you can insert the probe instead of hanging the cord out of the front. I
Thanks. Now I know
I didn’t know about the hole either. I’m am cooking a top round now…I’ll let you know how it turns out. I think I’ll pull mine at 155°
Awesome and thanks...I bet it comes out great!
Thats the way to smoke beautiful smoke ring whats wrong with some people smok roasts for 1 or 2 hour with no smoke
Thanks and I agree!
Wonder if you could cure it and make pastrami
I have a Komado joe jr
These are perfect size for the jr
I inject mine with Wagyu tallow
I love using Wagyu tallow. I'm going to try it on the next one I smoke. Thanks for watching 👀.
Question! What if you took the meat off at 130 ? Would you have a delicious medium rare roast to enjoy? Why go to 198 degrees? Is the tenderness worth 5.5 hours plus another 30 -60 minutes of resting time? I am just curious because I am thinking of doing one tomorrow !
Hi. I did it well done because the kids wanted well done, but I do prefer a medium rare for myself. The next one I try will definitely be a medium rare. Did you smoke one yet? I want to know how your roast came out...also thanks for commenting and watching. 😀
Not trying to be too critical,but I can't help but feel like that might have benefited from resting a little longer before cutting into it. Still looked delicious though 😋
You are correct. Letting it rest would been better. The kids were ready to eat...I started dinner late that day and they were giving me the 🐶 puppy eyes so I had cut into before letting it rest. Lol...life and recording was not on my side for this one. Thanks for watching.
How long do you think a 10 pound piece would take? 12 hours?
That sounds about right. Let me know how it comes out for you.
@@NoMenuCooking hey man late reply. I did the beef for about 11hrs. Came out a treat. Cheers for the inspiration.
How can I spritz if I'm not supposed to open the smoker?
Lol. Good question.
Apple pellets are great for this 😊
Yes indeed it is. Thanks 😊
I tried smoking it buy i couldn't keep it lit.
Nice smoke ring.
Thanks
Great video, No Menu .... out of curiosity, why cook the meat to such a high internal temp though? Do you just prefer more well-done? I usually cook my beef to an internal temp of 150F or so. Thanks!
It was for the kids dinner so I had to cook it that way...lol.
He was smoking like a brisket, which in all reality you could cook until internal temp is 203 or probe tender.
Why such a high finish temp? Why not rest at 125???
It was part of the experiment to see how it would turn out. Thanks for watching. 😃
What’s your thoughts about injection?
Hi. I think injection is a great idea.
Would have been better with an hour or two of resting. Otherwise looks awesome!
That smoke ring is thick but that meat is so white it looks like pork
Looks like you forgot to rest it before cutting…in case I missed something
I think I mentioned that I typically would let it rest, but the family was ready to eat since it was getting late. Lol
@@NoMenuCooking I tried this today. Cooked it on the Pit Barrel Cooker. Only difference was (and I highly recommend this) is I pulled it and wrapped it with a few tablespoons of bbq sauce at 165%. Oh, and I let it rest...lol Came out pretty good. The wife and kids ate it and thought it was tender.
@@mikejonce1 Nice! I'm trying that out.
@@NoMenuCooking The longer the rest the better my meats have turned. Wrap in a towel and throw it in a cooler for minimum 2 hours. Longer the better, but you already know that. Gonna smoke mine on my Kamado Joe tomorrow.
Who does there meat to 190 degrees. Should only be 135 nice medium rare
Nah, I don't think this is a good idea. Cool experiment but that has to be tough as hell, although it may taste great, it has to tougher vs smoking to 125f-135f. Especially if you have leftovers & re heat it. Beautiful smoking ring
He demonstrated that it pulled apart. It didn't look tough to me and there is a local bbq place near me that does this same type of cook with round for a Sunday special and it is tender with a deep smoke ring.
May not be tough but I prefer my roast beef rare to medium rare and slice it deli thin
Great vid though and ring looked awesome
Thanks. They do make awesome sandwiches when done rare. 😃
@@sudzbuddy6 he was doing a brisket style cook. When doing brisket you want it about 200-205° that is perfect For brisket feel.
@@randyhoward7069 I'm not sure if your remark was directed to me, but if it was, I get what he was doing. He states that clearly. I pointed out my preference as did others. I've been q'ing for 45 years. Thanks for the temp info on brisket. Learned that about 44 years ago...
The biggest mistake people make when smoking a roast is treating it like a brisket. It’s not a brisket and will never cook or taste like a brisket.
That said, smoked roast is amazing….when you treat it as a roast.
Let your meat rest bro
Lol. I mentioned something about I usually let the meat rest in the video, but due to everyone waiting to eat I had to get everyone fed...or reap the wrath of hungry people. Lol. Thanks for your input and watching.
Don’t call him bro. Call him sir
briskets have a lot of fat and connective tissue to break down... top round is the opposite, its too lean. broil or braise it
No way that was tender 🧢
Lol. Read the comments from people that tried it. Study the science of cooking meat and let me know your thoughts afterwards. Thanks for watching.
hang on you said in the beginning you where not going to open the smoker till the meat is done. you have had it open to check it at 157 and again after 30 minutes to warp it then again and again to check on it. This is not even close to not opening the pit bro!!!
I did open the grill 1 time to spray the meat to keep it moist and to look at the progress of the meat which is idea when experimenting with new ways to grill meats. As for opeining the grill to wrap the meat...that's a no brainer because how else can you wrap the meat? Also when making a video and talking during recording things change from clip to clip as in the meat temp stalling during cooking and having to open the grill to view the meat and wrapping it to break the stalling. Once again as I said in the video that this is a test and not a recipe video.Thank you for your recommendations in advance.
@@NoMenuCooking
For meat temps you have a temp probe in the meat from the start so no opening for temp checks. Ok one open to wrap if needed probe back in right though the wrap. We did the entire cook opening the pit once. Cause if your looking your not cooking!! Above all else keep on enjoying that delicious bbq how ever you do it!!
Lol...that's what I say "If your looking then your not cooking". Thanks for watching and share any new techniques you trry.@@MegaAaron42
All that talk game but you messed up not letting the meat rest for at least minimum 1 hour to 2hrs before cutting into it. Rookie mistake
Hi. I believe I mentioned this is a testing meat video and not a how to video. If you've seen my other videos then you will see that I do mention the importance of letting the meat rest. Not a rookie mistake in the video...just a testing an idea video.
WOW!! Stop talking let's cook.
Indeed!!!
I98 is too high I stop at 165