In a previous post I made Tri-Tip using the same ingredients but used a different technique. If you like Sous-Vide cooking read that post. In the Tri-Tip post I contrasted the fat content of the Tri-Tip to the Top Round Roast beef and indicated that the Tip has way more fat and is my preference for roast beef. However the Top Round Roast beef still produces great sandwich meat!!! Take a look at the different cuts of beef from the picture. Very interesting!!! I am using this cooking technique that can be found here Rosy Roast Beef but is outlined below too.
After you unwrap the Roast there is very little trimming that needs to be done. Just clean it up a bit and dry if off.
This recipe is a snap. These are the ratios I used but it's just a personal thing.
Montreal steak seasoning (4), Cinnamon (1), Ancho-Powder (4), favorite coarsely ground coffee (3) and Brown sugar (5). I purchased my meat seasoning from Costco but you can make your own. Mix it all up and apply liberally to your meat. Note: adding Coffee to the rub adds complexity and bitterness that is just wonderful. So when I say apply liberally I mean cake it on!! You want to impart a lot of flavor into the meat. I set the roast in the refrigerator overnight to marry the flavors. But the ultimate time to rest should be about 3 days because of the size...Dry Brine.
Note: Since I just love this rub I always sprinkle a bit on my sandwiches. I process the rub into a fine powder using my spice mill.
My Review- It came out great!!! I won't change a thing but will try some alternative ways to improve flavor. I am considering the following. This rub is so good I am going to run it through my spice mill and grind it into a fine powder. This will rub will be mixed with water and injected into the roast than smoked.
|Slaw, pickled Red onions and Havarti cheese!!! YUM!!|
|Panini sandwich , Melted Harvarti cheese, Horseradish and Roasted Red Bell Pepper.|
SMOKED VERSION BELOW
Smoked for 3-4 hours than cooked at 205 f degrees until an internal temp of 125 F was achieved. Rested for 45 minutes before slicing and temp rose two degrees during the rest period.