Smoked top round roast is a lean, less expensive cut of beef great for lunch or dinner. Here’s how to smoke it so it’s tender and juicy.
Table of Contents
What is a top round roast?
The top round is a cut of beef that comes from the round primal, which is located in the hindquarter of a cow. The muscles in the rear and back legs work a lot, so the cuts you get from the round tend to be more lean and less tender.
But if you cook and slice them properly, they are rich, beefy and delicious.
The round is broken down into several different cuts and includes four subprimal cuts: the top round, the eye of round, which is great for beef jerky), the sirloin tip and the bottom round.
The top round can be broken down into a top round roast, top round steak, top round cap steak and the Santa Fe steak.
When it comes to a top round, I’ve seen it packaged two different ways.
Sometimes, you’ll get a full cylindrical roast that is a solid cut of meat. Other times, butchers will take a thinner slice from the top round, like a London broil, and roll it into a roast, securing it with butcher’s twine.
Either version of top round roast will work fine for this recipe. Personally, I prefer the solid roast, but it depends on the butcher.
If the London broil is trimmed properly before it is rolled, it will be great.
If it isn’t trimmed, it may have some excess silverskin that gets tucked inside the roast, which may create gristle.
Ingredients
- Top Round Roast: A roast that is at least two pounds will work best. Smaller roasts tend to dry out more quickly. If roast comes with butcher’s twine on it, leave that on during the cooking process.
- Seasoning: A mixture of kosher salt, course ground black pepper and granulated garlic or garlic powder (SPG) is all you need. But you’re welcome to use any dry rub that you like on beef.
- Apple Cider Vinegar: You’ll use this to spritz the meat to keep it moist.
Substitutions: This recipe can also be used to smoke bottom round or eye of round.
Instead of apple cider vinegar, you can also use beef broth, juice, water or beer.
See the full recipe card below for servings and a full list of ingredients.
How to smoke top round roast
- STEP ONE: Rub the top round roast on all sides with salt, pepper and garlic or your favorite seasoning. For the best flavor, let it rest in the fridge overnight. If you don’t have time for that, let it rest on the counter while your smoker comes to temperature.
PRO TIP: Use about 1 teaspoon of rub per pound of roast.
Setup your grill with indirect heat
You can cook this recipe on a gas grill, charcoal grill, pellet grill or Ninja Grill. The key is to cook it over indirect heat. Set your grill up with a temperature of 275F degrees with an indirect heat zone.
Oak and hickory woods are great wood choices for top round.
Gas Grill: If you’re using a gas grill, leave one burner off and turn at least one burner on. Adjust the burner temperature, until the grill temperature gauge registers around 275F degrees. You’ll cook the top round over the grill grate that has the burner turned off.
If you want to add smoke flavor, fill a smoke box or foil pouch with wood chips and add it to the hotter side of the grill.
Charcoal Grill: If you’re using a kettle-style charcoal grill, push the hot coals to one side. Place the grill grate over the coals and cook the beef roast over the side where there are no coals. If you’re using a drum smoker or ceramic cooker, use the diffuser to block the direct heat.
Pellet Grill: Pellet grills are automatically set up with an indirect heat zone because they have a metal diffuser plate that rests over the fire pot. Simply, turn the grill to 275F degrees and let it heat up. Then, you can place the roast anywhere on the grill.
Ninja Grill: The smoker setting on the Ninja Grill is engineered to provide indirect heat that circulates from the convection fan from the top. Simply add wood pellets and set the temperature to 275 and the time to 2 hours.
- STEP TWO: Place the seasoned roast on the smoker over indirect heat. It will take about 2 hours for a 2 1/2-pound roast to reach the proper internal temp. Spritz it with apple cider vinegar every 20 minutes to help keep it moist.
PRO TIP: Another way to add moisture is to place a water pan inside the smoker next to the meat.
- STEP THREE: Smoke the top round until the internal temperature reaches around 130F degrees. I use an instant read meat thermometer to measure the temp.
PRO TIP: At this temperature, you will end up with medium-rare roast beef slices. If you prefer your meat more well done, cook it longer. However, this is a lean cut of meat, so the longer it cooks, the more it will dry out.
- STEP FOUR: Once the roast reaches temp, remove it to a pan or cutting board and let it rest for 15-20 minutes. Cover it loosly with aluminum foil to keep it warm.
- STEP FIVE: Use a long serrated knife to slice the roast into thin slices. The slices toward the ends will be more done. The center will be more rare.
How to serve smoked top round
Sliced smoked top round is great on roast beef sandwiches or in french dips on a bun with melted provolone cheese. The thin meat is also awesome in Korean beef lettuce wraps.
For a hearty dinner, pile the smoked beef next to a bed of mashed potatoes and gravy or au jus with a side salad or some grilled veggies.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also portion the meat out into smaller bags and freeze them. They’ll last for 6 months. Thaw them in the fridge before enjoying.
GCG Pro Pitmaster Tips
- For deeper flavor, season the roast the night before
- Cook over indirect heat and spritz often to retain moisture
- Pull the roast at 130F degrees for medium rare
- Let it rest before slicing
Frequently Asked Questions
The time it takes to smoke a top round will depend on your grill temperature. I smoke top round at 275F degrees. At that temp, the beef retains good moisture and you get a perfectly seasoned crust.
At 275F degrees, it will take around 45 minutes per pound to reach medium rare.
The round primal has several cuts, including the top round, bottom round and eye of round. These are all great less expensive, leaner cuts that are good for smoking.
If you have more room in your budget, a prime rib roast is ideal. It’s more marbled, which creates a really flavorful roast.
Top round roast is great on sandwiches, in lettuce wraps or piled on a plate with some mashed potatoes and gravy.
What to serve with top round
More roast recipes
- How to Grill Prime Rib Roast
- Homemade Smoked Roast Beef Sandwich
- Reverse Seared Pork Prime Rib Roast
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Smoked Top Round Roast
Ingredients
- 2 1/2 pound top round roast
- 1 tbsp salt, pepper, garlic, SPG
- 1/2 cup apple cider vinegar
Instructions
- Season: Season the roast on all sides with the dry rub. Allow to rest overnight in the fridge if you have time. Otherwise, let rest on the counter for 30 minutes while you light your grill.
- Heat Grill: Heat your grill to 275F degrees with an indirect heat zone. Oak and hickory woods are great with beef.
- Smoke: Place the seasoned roast on the smoker over indirect heat. Spritz with apple cider vinegar every 20-30 minutes.
- Temp: For medium rare, smoke until the internal temperature reaches 130F degrees. It should take about 45 minutes per pound.
- Rest: Remove the roast from the smoker. Cover loosely with foil. Rest 15-20 minutes.
- Slice: Using a long serrated knife, cut the roast into thin slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
