¼cupSteak SeasoningI used Burnt Sacrifice Santa Maria Rub
Instructions
Heat the grill to 250°F using indirect heat.
Cover the steaks with your favorite steak seasoning. Make sure to get the sides too.
Add wood chips to the grill and place the top round on the grate.
Add the steak to the smoker for about 30 minutes per pound to reach a temperature of 135°F for a medium rare. Use a wireless thermometer to make sure you don't overcook the meat.
A gentle, billowing smoke will leave an amazing flavor while the low temperature will slowly break down the connective tissue.
REVERSE SEAR OPTION: Once you have it smoked, remove the top round from the grill and remove the plate setter, if using the Big Green Egg. Otherwise turn on all the burners and heat up to 450°F or so. Remember to get a crust and sear marks, it has to be HOT, not 350°F. Once it is brought up to temperature, place the steak on the grill and sear it for 1-2 minutes each side.
Serve as a London Broil or let it cool and slice it thin for Smoked Roast Beef Sandwiches.
Notes
Reverse Sear Option: Once you have it smoked, remove the top round from the grill and remove the plate setter, if using the Big Green Egg. Otherwise turn on all the burners and heat up to 400°F.Wood Choice: Choose your wood carefully. It will smell like you stepped into a BBQ joint if you use mesquite or hickory. If your family prefers less smoke, grab a couple pieces of fruit wood instead. Storage: Store leftovers in an airtight container for up to three days in the refrigerator.Reheating Options: Take it out of the refrigerator a few minutes early and slice it before microwaving it. Then the outside and ends won't overcook while you are still trying to heat up the middle.Oil and Clean the Grill Grate: Always clean and oil the grill grate before placing the meat directing on top. It will minimize the chance of sticking.Maximize Tenderness: Slice the steak against the grain for maximum tenderness. Best Temperature to Smoke: Shoot for 225°F when smoking. The lower the temperature, the longer the roast stays on the grill and the more time the connective tissues have to break down. That results in a wonderfully tender cut of meat.