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Old 04-28-2006, 08:19 AM   #1
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Top Round done w/ pics.

I was out this morning looking for a brisket and didn’t find one…But my son talked me into buying a 21lb top round. Any suggestion on how to prepare this? I want to toss it on Buford it hasn’t been trimmed it has a lot of fat and some nice marbling. After the anorexic pig I wanted something with a nice fat cap, and my wife has been wanting me to do another brisket so I went with plan B. What do you guys think? I think this will be a good opportunity to try out my charcoal basket. I haven’t done a top round so what internal temp am I looking at?
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Old 04-28-2006, 08:33 AM   #2
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When I've done those, I cook them at 275* until medium rare. A little woosty, then salt, pepper, and garlic powder.
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Old 04-28-2006, 08:38 AM   #3
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Quote:
Originally Posted by Finney
When I've done those, I cook them at 275* until medium rare. A little woosty, then salt, pepper, and garlic powder.
That's kind of the direction I was leaning too, What kind of time frame am I looking at Ballpark? Thanks in advance.
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Old 04-28-2006, 08:43 AM   #4
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Quote:
Originally Posted by Finney
When I've done those, I cook them at 275* until medium rare. A little woosty, then salt, pepper, and garlic powder.
Ditto! I used to sear them and then finish indirect, and then Finney told me his way and it worked great. It gives the roast a more even rareness all the way through, versus just rare in the middle.

One more thing, if you want the finished product to be med-rare, pull it off the cooker while it's rare around 125*. This is one cut of meat you do not want to over cook and dry out.
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Old 04-28-2006, 11:22 AM   #5
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Finney
When I've done those, I cook them at 275* until medium rare. A little woosty, then salt, pepper, and garlic powder.
That's kind of the direction I was leaning too, What kind of time frame am I looking at Ballpark? Thanks in advance.
You're looking at about 5 hrs for a 21 lbs roast. Give or take.
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Old 04-28-2006, 11:43 AM   #6
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All right guys. Good stuff. Here’s the game plan, I doing ribs tomorrow, and I’m going to do the beef on Sunday, with some wor, S&P garlic and onion powder. I picked up some Humphries bricks today I plan on using them with the roast, and the charcoal box. Do you think I should put the roast in a pan or not? I'm leaning away from the pan.
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Swine so fine it's Criminal

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Old 04-28-2006, 12:00 PM   #7
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Quote:
Originally Posted by wittdog
All right guys. Good stuff. Here’s the game plan, I doing ribs tomorrow, and I’m going to do the beef on Sunday, with some wor, S&P garlic and onion powder. I picked up some Humphries bricks today I plan on using them with the roast, and the charcoal box. Do you think I should put the roast in a pan or not? I'm leaning away from the pan.
I haven't ever put the one's I've done in a pan to cook them. I do however put a pan under the cooking grate to catch the drippings. Makes for a good smokey au jus. Just put some beef stock, a little oil, onions, celery, garlic and/or anything else you would like in the pan. While you're letting the roast rest, remove the veggies and reduce the liquid by about half to concentrate the flavors.

**You may have to add more stock to the pan during or after the cook. You want enough liquid so that the drippins don't burn.
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Old 04-28-2006, 12:03 PM   #8
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Now does that sound good or what? I loves me some au jus.
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Old 04-28-2006, 12:06 PM   #9
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by wittdog
All right guys. Good stuff. Here’s the game plan, I doing ribs tomorrow, and I’m going to do the beef on Sunday, with some wor, S&P garlic and onion powder. I picked up some Humphries bricks today I plan on using them with the roast, and the charcoal box. Do you think I should put the roast in a pan or not? I'm leaning away from the pan.
I haven't ever put the one's I've done in a pan to cook them. I do however put a pan under the cooking grate to catch the drippings. Makes for a good smokey au jus. Just put some beef stock, a little oil, onions, celery, garlic and/or anything else you would like in the pan. While you're letting the roast rest, remove the veggies and reduce the liquid by about half to concentrate the flavors.

**You may have to add more stock to the pan during or after the cook. You want enough liquid so that the drippins don't burn.
That smokey au jus rocks. I've done it before, it's almost better then the meat.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 04-28-2006, 12:07 PM   #10
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Then just make au jus and eat it on toast... or biscuits. 8-[
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