Advice for cooking topside of beef

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Advice for cooking topside of beef

Postby leakypipe » 27 Jun 2010, 08:01

Seems like we picked up the wrong cut of beef !
Does anyone have advice for smoking a joint of topside?
Roulghly how long does it take and what is the view on temperature etc
Thanks for any help
leakypipe
Still Raw Inside
Still Raw Inside
 
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Joined: 20 May 2010, 21:20

Re: Advice for cooking topside of beef

Postby All Weather Griller » 27 Jun 2010, 08:56

I have never done a topside I would have a tendency to grill that indirect Hot n Fast, so it's medium.

I normally hit something like that with 450Degrees F for about an hour and half then I'd let it rest a while before carving. It usually comes out rare to medium for me at the centre.

It all depends on size, and taste but I use a bit of wood for flavour.

Another tip, after a doing a couple of these now I have started to cook them in a foil tray to keep some of the juices, both for basting and for gravy.

Hope this is of use, I would check the cooking duration based on weight.
All Weather Griller
 

Re: Advice for cooking topside of beef

Postby leakypipe » 27 Jun 2010, 21:46

Thanks for the reply. I took the plunge and slow cooked the joint at 215f for 5 scary hours and was relieved to find a nice juicy medium rare towards medium beef with a decent pink smoke ring. it surprised those that ate it anyway.

Just loving this smoker!
leakypipe
Still Raw Inside
Still Raw Inside
 
Posts: 4
Joined: 20 May 2010, 21:20


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