I went to Costco with my mom and sister last week. We  wandered around the store while waiting for my sister’s new tires to be installed. I found a nice pack of two 3-pound top round roast. Perfect for the three us. I had smoked a brisket for Thanksgiving, but was not happy with the results. So I figured, let’s try again! This time around I’ve got a much smaller size of meat that won’t need to be smoke for such a long time (Thanksgiving brisket took 8 hrs and I started at 6 a.m.).

For the top round roast I applied a rub and let it sit in the fridge for ~36 hrs. I smoked it on a Weber grill, using hardwood lump charcoal. Since it was a new bag of charcoal, I was able to find 4 big pieces to keep the grill in the 225 – 250 degree range. I kept the coals on the right side of the grill and a drip pan with an inch of water in the center. For the smoke, I mixed a cup of hickory with a cup of mesquite wood chips. It created a medium-light smoke that didn’t over power the meat. After an hour of smoking, I used a mop on the roast every 20 – 30 min, or whenever the I needed to replace the wood chips. For the 3 lbs. roast, I smoked it until the internal temperature reached 140 degrees (medium), which took 3.5 hrs. Took it off the grill and wrapped it in foil, letting it rest for 20 min. before slicing. I must say the end result was delicious.

I scoured the internet and went through several cookbooks picking and choosing the bits I liked best from each recipe and what I had in the spice cabinet. Here’s the end result and I don’t think I would change it in the future. Enjoy!

RUB:

• 1 tablespoon coarse Salt
• 2 tablespoons Brown Sugar
• 2 tablespoons Chili Powder
• 2 tablespoons Black Pepper (freshly ground)
• 2 tablespoons Red Pepper Flakes
• 2 tablespoons Paprika
• 1 teaspoon Cumin

Mix all the ingredients for the rub. Wash and dry the meat. Apply the rub generously. Place meat in a plastic bag then cover it in Worcestershire Sauce. Get as much of the air out before sealing the bag. Turn and squeeze it so that the sauce and rub get to know each other real well. Refrigerate for at least 24 hrs. turning after 12 hrs.

Soak wood chips for 1 hr. Take the meat out and let come to room temperature before cooking. After first hour mop, then every 20 min.

MOP:

• 1 teaspoon Salt
• 1 tablespoon Brown Sugar
• 1 tablespoon Red Pepper Flakes
• 1 tablespoon Black Pepper (freshly ground)
• 1 cup Apple Cider Vinegar
• 10 oz. Beer (I prefer Corona)
• 1 tablespoon Garlic (minced) – I used garlic paste.

Once the meat reaches the desired temperature, take it off the grill. Cover it in foil and let it rest for 20 min so that the juices redistribute. Slice it up and dig in!