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.
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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.