One of my favorite cuts of meat to smoke and slice paper thin….Top Round. I usually will buy nothing less than
4lbs. You want a thick center for a good rare to medium rare slice. Trim 3/4 of fatcap off of the bottom but you leave
the rest for flavoring. Now for the rub….you can use your own butt rubs or whatever it is that you enjoy. As for me
my rub and injections are as follows:
CookShack Rib Rub….LOTS!! DO NOT SPARE!! Garlic salt, Pepper and finally Mesquite Smoked Sea Salt. If you cant find mesquite smoked sea salt any ol salt will do. For my injectable marinade I will always use Gourmet Warehouses’ AppleWood Smoke.
RUB DIRECTIONS: After you rinse meat off pat dry with paper towels. Rub olive oil all over meat to help rub stick. Next sprinkle on pepper, salt, garlic salt and rib rub to taste…again, DONT GO EASY ON THE RIB BUB :} Grab your injecter and inject 2 to 2 1/2 ounces of applewood marinade into meat. Wrap and let it sit in the fridge anywhere from 2 to 24 hours. THE LONGER THE BETTER! (That’s What She Said)
After A few hours on marinade and a couple cold Busch Lights marinatin’ in my system…its time to #FireUpTheSmoker. Now for those of you who don’t know….these are a FEW of my favorite things. Yes, theres a song there somewhere. This is why you should drink an Q’…not drink and blog. :} Bring meat almost to room temp. Bring smoker temp to 190 degrees..once there place meat in smoker and place internal meat thermometer in the center of meat. Do not place by the bone (if your using a 7 bone in) for this will give u a false reading. Fill water pan and add wood chips. For me, today I used Hickory an Pecan. You can use whatever you like..from Mesquite to Applewood To Oak. I slice my top round paper thin and prefer my roast RARE in the center…so my target internal meat temp will be 120 degrees. Once meat is at 120 degrees pull meat off and double wrap in heavy duty tinfoil and place in insulated cooler or microwave for 30 mins to an hour. The meat temp will rise to about 125. If you want a more medium rare to medium bring internal temp to about 130 to 135 degrees. Slice meat….grab some beers and put on the Georgia game and enjoy your Saturday! GO DAWGS!!
Drunk Boys BBQ 