How to Smoke Top Round Boneless Beef 5 Pounds at a Time

Meat is being smoked on a grill.
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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.

Step 1

Combine the pepper, salt, garlic powder, paprika, cumin, chili powder, cayenne powder and white and brown sugar in a small bowl.

Step 2

Rub the spices onto all sides of the roast. Cover and place the meat in the refrigerator for eight hours, or overnight.

Step 3

Soak 2 cups of hickory chips in water for 30 minutes.

Step 4

Remove the roast from the refrigerator and allow it to rest for about 30 minutes.

Step 5

Drain one cup of the hickory chips and arrange them in your grill's smoker box.

Step 6

Turn your grill to 225 degrees Fahrenheit and leave the cover in place until the hickory chips begin to smoke, about 15 minutes.

Step 7

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.

Step 8

Remove the roast from the grill and allow the meat to rest for 30 minutes. Slice the meat across the grain, and serve.

Things You'll Need

  • 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.