Top round boneless beef is a lean cut of meat that requires a long cooking time over low heat. Although braising is the preferred method to prepare a round roast, with planning, it is possible to smoke a tender and flavorful roast. Although most smokers can handle large cuts of meat, a 5-pound top round roast will provide a hearty portion of beef for approximately 5 to 8 adults. Because of the long cooking time, if you intend to smoke more than one roast, you may want to consider using a smoker that has the capacity to smoke a larger cut of meat, or perhaps two or three smaller roasts at the same time.
- 5 lb. top round boneless beef roast
- Smoker or gas grill
- 1 tbsp. cracked black pepper
- 1 tbsp. kosher salt
- 2 tsp. garlic powder
- 2 tsp. paprika
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. cayenne powder
- 1 tsp. white sugar
- 1 tsp. brown sugar
- Hickory chips
- Digital meat thermometer
- Heavy-duty oven mitts
For full barbecue flavor, add the meat to the grill as soon as the chips begin to smoke.
If your gas grill does not have a smoker attachment, you can wrap the moistened hickory chips in aluminum foil, pierce three or four holes into the foil, and place the package near the heat source.
Always keep a spray water bottle at hand to extinguish flames or fuel embers.
Combine the pepper, salt, garlic powder, paprika, cumin, chili powder, cayenne powder and white and brown sugar in a small bowl.
Rub the spices onto all sides of the roast. Cover and place the meat in the refrigerator for eight hours, or overnight.
Soak 2 cups of hickory chips in water for 30 minutes.
Remove the roast from the refrigerator and allow it to rest for about 30 minutes.
Drain one cup of the hickory chips and arrange them in your grill’s smoker box.
Turn your grill to 225 degrees Fahrenheit and leave the cover in place until the hickory chips begin to smoke, about 15 minutes.
Brush olive oil on the grill and place the beef roast over the heat source. Cook the roast for approximately 2 1/2 hours, or until the internal temperature reaches 145 degrees Fahrenheit.
Remove the roast from the grill and allow the meat to rest for 30 minutes. Slice the meat across the grain, and serve.
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Susan Brassard writes about natural health-related topics, complementary and alternative medicine and issues relative to a holistic approach to the aging process. Following a career in business and finance, she obtained a Master of Arts in gerontology and several certifications in energy therapies. She is the author of a workbook and resource guide for older adults.