Smoked Beef Knuckle Recipe Malcolm Reed
To make a big smoked beefiness tiptop round in the 5-7 lb range like the one I recommend below, yous'll probably have to speak to the butcher and go them to cut one for you. Nigh of the pieces in the meat section of your local grocer volition exist much smaller than this.
Season information technology up withmy Texas style rub (Purchase formula hither | Purchase bottled rub) and fume information technology until it reaches a perfect medium rare for delicious and smoky goodness that won't quit!
- Prep Time: 10 minutes
- Dry brine: eight-10 hours
- Cook Time: 4-5 hours
- Smoker Temp: 225-250°F
- Meat Finish Temp: 130°F
- Recommended Wood: Oak
- Beefiness top circular, five-vii lb
- Kosher common salt, fibroid grained
- Jeff'southward Texas fashion rub (Buy formula hither | Purchase bottled rub)
6.5 lb top circular ready to be brined/seasoned.
To dry brine is to add salt to the outside of a piece of meat. The salt draws out some of the natural meat juices which then mix with the salt and are fatigued dorsum into the meat.
There's a lot of science involved but the primary thing is that it works very well on large chunks of beef like this top circular.
My procedure is to coat the meat with my Texas mode rub (Purchase formula here | Purchase bottled rub) first.
And so, because my Texas style rub has the right amount of common salt to season but not enough to really dry brine the beefiness perfectly, nosotros add a footling more coarse grained kosher table salt all over.
Place the acme round into a large lidded container or a jumbo zip top handbag and put it in the fridge during the brining process.
Let the meat dry brine in the refrigerator overnight for all-time results. Remove the meat from the refrigerator and it is set for the smoker.
Considering the meat is so big, the extra table salt does not need to be rinsed off.
Set up your smoker for cooking at 225-250°F using indirect heat.
If your smoker uses a water pan, fill it up with hot water or other liquid of your choice.
Once the smoker is ready, place the meat direct on the smoker grate or you can apply a Weber grill pan or Bradley rack to hold it in the smoker and to easily move it back to the kitchen when it's finished cooking.
Continue the smoke going for at to the lowest degree two hours if you are using a smoker that uses charcoal, gas or electrical for fuel.
I recommend oak for this smoked meridian round but whatever smoking woods will work fine.
The cooking process should take about four-5 hours to attain medium rare (130°F) but may vary depending on your smoker, how oftentimes yous open the smoker, the conditions, meat thickness and even how cold the meat is when you place it into the smoker.
Here is the meat 4 hours in on my Meadow Creek TS120P barbecue smoker:
Be sure to use a digital probe meat thermometer that stays in the meat the unabridged time it is cooking. I utilize the "Smoke" past Thermoworks these days for accurate temperatures.
This allows you to keep the lid closed and still know when the meat needs to be removed from the smoker.
If you want to utilize an instant read such every bit the Thermapen or the Thermopop, that will work well also.
When the meat reaches 130°F it has reached medium rare and is the all-time temperature in my opinion for eating this cut of beef.
Bring the elevation circular into the kitchen and set it on a cutting lath, tent some foil over it for about 10-fifteen minutes to allow the juices to redistribute before slicing.
Slice the meat across the grain and serve immediately.
Serve like steaks with mashed potatoes, corn and green beans or you tin can slice information technology into thin strips for fajitas, tacos or fifty-fifty toppings for a salad.
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Printable Recipe
Smoked Beef Top Round
Ingredients
- Beef meridian circular ((, 5-7 lb))
- Kosher salt ((, coarse grained))
- Jeff's Texas way rub recipe
Instructions
- Add more coarse kosher table salt to the meat to help with the dry brining process. Meet picture in web version of recipe to gauge proper coverage.
- Identify peak round into lidded container and identify into refrigerator overnight.
- When the brining process is complete, remove the top circular from the refrigerator and gear up aside.
- Set smoker for cooking at about 225-250°F with indirect estrus.
- Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
- Apply oak smoke for best results merely whatsoever smoking wood will piece of work fine.
- Add fume for at to the lowest degree 2 hours.
- When the meat is finished cooking, allow it remainder for about ten minutes and then slice into steaks or strips.
12 Comments
Source: https://www.smoking-meat.com/may-19-2016-smoked-beef-top-round
Great recipe… 5lbs on my rectec bullseye cooked quick at 225… might attempt low. Awesome for a mushroom swiss steak sandwich on pretzel bun!!! So juicy and delicious! I foiled and put in a small cooler 2 hrs until dinner and all of the juicy stayed in. Also a grill mat really helps keep it from drying out. Thanks
Fabricated this today after dry out brining overnight. Cooked it at 240 degrees in my Rec Tec until an internal temp of 136, roughly four hours. I pulled it off so, wrapped tightly in aluminum foil, and so wrapped that in a towel, so put it into a cooler for 2 hours to balance. When I took information technology out I checked the temp and it was nevertheless 134 degrees. My family unit loved it! I will definitely make this recipe again! Cheers, Jeff!
Made this terminal night on my Traeger Pellet Smoker. Brined my meat over night with salt, pepper and garlic powder. Didn't add annihilation else, just popped it in the smoker at 180 for an hour (I am trying to effigy out how to get more than smoke flavor in my meats, and someone suggested this) then bumped information technology up to 225 for 2 hours. I only had a 3 pound roast. I took mine to 140, and information technology was perfect! Thanks for all the tips!
Look into smoke tubes they are a game changer
y'all but need to drop the Traeger down to 215 to get strong smoke… this wont affect your cook times too much and volition foreclose the need to bump up the temp to end the cook!!!
Dumb question: When the recipe says to add smoke for 2 hours, that means two or 4-5 hours of the total medium rare cooking fourth dimension, NOT an additional 2 hours, right?
You lot are correct. This time is given for those who do not accept wood or pellet smokers. It just means they can add wood chips/chunks for just ii hours if they similar. Longer is fine and more closely simulates a existent wood smoker providing there is plenty of airflow into and out of the smoker.
Hey Jeff what would cooking time be if the roast size was 25 to xxx lbs I'm looking to feed upwardly to 50 people . Would you cutting the roast into smaller pieces for lower cooking time
I have non cooked a peak round of that size as most of them are cut into much smaller roasts of 4 to 7 lbs each. If I had one that size, I would definitely cut it upwardly into at to the lowest degree iv or 5 roasts so they would cook faster, be easier to slice, each slice would have more seasoning, etc.
That much cold meat in the smoker is going to increase the cook time a little just probably not more than an 60 minutes or then at the most. Remember that time is just an approximate, the roasts are washed when they reach your desired done temperature in the thickest office of the meat. I advise medium rare or about 130 to 135°F maximum.
Melt time is based on minimum thickness. My roast was 6.5 lbs and the minimum thickness was the distance from top to bottom which was an boilerplate of near 4 inches. I would expect any pinnacle round roast of this equivalent size to take about iv to 5 hours to attain medium rare if you maintain 225-250°F in your smoker.
Astonishing!!!! Fifty-fifty though I cooked it a tad to long information technology even so was great!
Smoked Beef Top Circular -Outstanding.
I got the butcher at the Subcontract Fresh to cut a five lb roast size hunk of the top round. I followed the instructions and the meat was admittedly perfect. 137 degrees after iv 1/ii hours gave us a juicy medium rare beefiness. Sliced thin, we'll have great sandwiches for a couple days. Thank you!