The least popular cut of meat we sell is top round beef, which means that more often than not, it's what's for dinner. I put a dry rub of paprika and spices on it, fired up the Big Green Egg smoker and cooked it at 250-200 for about 80 minutes, when the probe alarm signaled 131f. I let it rest under foil and a heavy towel for 20 minutes, then sliced it as thinly as I could. As you can see it is perfectly rare, but the slices are a bit too thick for sliders (small round-bun sandwiches). Since there are a lot of packages of this in the freezer, it warrants investing in a deli slicer for future roast beef sammies.
