Smoked Beef Top Round

Prep Time: 10 minutes | Cook Time: 4 hours | Makes: 6-8 Servings

INGREDIENTS:

• 5-7 lbs. Beef top round
• Coarse-grained Kosher salt

TEXAS-STYLE RUB

• 2 tablespoons paprika
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon brown sugar (optional, for a touch of sweetness)
• 1 tablespoon kosher salt

INSTRUCTIONS:

1. In a small bowl, combine all the ingredients for the rub. Coat the beef with Texas-style rub.
2. Add a generous amount of coarse kosher salt to the meat to facilitate the dry brining process.
3. Place the top round in a lidded container and refrigerate it overnight. After brining, remove the top round from the fridge and set it aside.
4. Set up your smoker for cooking at 225-250°F using indirect heat. Place the meat on the smoker grate and let it cook for 4-5 hours, or until it reaches a medium-rare temperature of 130°F. Maintain the smoke for at least 2 hours.
5. When the meat is done cooking, let it rest for about 10 minutes, then slice it into steaks or strips.
   

NUTRITION:

Calories: 325 kcal | Protein: 43 grams | Carbohydrates: 2 grams | Fat: 17 grams | Fiber: 1 gram

CHEF'S KNIFE TIP: 

When slicing the smoked beef, use a sharp chef's knife and slice against the grain for the most tender cuts. Allow the meat to cool slightly before slicing to ensure clean, even cuts.