Go Back
Smoked Top Sirloin Steak

Smoked Top Round Steak

Delicious Smoked Top Round Steak you can try at home.
Print Recipe Pin Recipe
Cook Time 4 hours
Brining 8 hours
Total Time 12 hours

Equipment

Ingredients
  

  • 3-4 lb beef top round

Wet Brine

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tbsp black pepper
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper

Dry Rub

  • 1 tbsp ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne powder

Instructions
 

  • Prepare the brine by mixing 4 cups of water, 1/4 cup of kosher salt, 1/4 cup of brown sugar, 2 tbsp of black pepper, 2 tbsp of paprika, 2 tbsp of garlic powder, 1 tbsp of onion powder, and 1 tsp of cayenne pepper in a large container.
  • Place the top round steak into the brine, making sure it is fully submerged. Cover and refrigerate overnight.
  • Preheat your pellet smoker to 225°F.
  • Remove the top round steak from the brine, rinse, and pat dry with paper towels.
  • Combine dry rub ingredients and season the entire surface of the top round steak
  • Place the top round steak onto the smoker grates and smoke for 4 hours or until it reaches an internal temperature of 135°F for medium-rare. (Check the internal temperature with a meat thermometer every 30 minutes as it nears the end)
  • Remove the smoked top round steak from the smoker and let it rest for 10 minutes before slicing.
  • Slice the smoked top-round steak against the grain and serve.