British BBQ Society Forums

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

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.

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!