Smoked top round steak is a delicious and easy-to-make recipe that is perfect for a summer BBQ. The key to making this recipe is to start with a good quality cut of meat. Look for a steak that is at least 1-inch thick and has a nice marbling of fat.
Once you have your steak, the next step is to smoke it. This can be done using a charcoal grill or a smoker. If you are using a charcoal grill, simply place the steak over direct heat and cook for about 2 minutes per side. If you are using a smoker, cook the steak on indirect heat for about 4 minutes per side. Once the steak is cooked, let it rest for 5 minutes before slicing against the grain into thin strips. Serve with your favorite BBQ sauce and enjoy!
Smoked Top Round Steak
- Smoking Wood Chips (oak wood)
- 15-8 lb beef top round
- kosher salt
- ¾ cup kosher salt
- ¾ cup ground black pepper
- 1 ½ tbsp garlic powder
- 1 ½ tbsp onion powder
- 1 ½ tbsp smoked paprika
- 1 tsp cayenne powder
- Coat top round with kosher salt. Leave to dry brine overnight in refrigerator.
- Fire up smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone cooking with indirect heat. Add oak wood chips to firebox or coals.
- In a small bowl, combine all dry rub ingredients. Apply dry rub to top round, covering all sides.
- Place beef on smoker or grill grates. Smoke for 5 hours, or until internal temperature has reached 130°F (55°C) for medium-rare. Use smoker thermometer to ensure accuracy.
- When top round is ready, remove from smoker. Leave to rest for 10 minutes. Serve by slicing against the grain with a sharp BBQ knife.