Smoked Top Round Roast

         Coat the Top Round Roast with Extra Virgin Olive Oil. Apply A simple rub of kosher salt, coarse ground pepper and garlic granules. Smoke at 225-250 degrees. Allow 1 1/2 per pound. I Spray meat with a mixture of Apple Juice and Spiced Rum with a little bit of vegetable oil in it ( after the meat is at 100 degrees.).  Foil after it reaches 140 degrees. This is a lean piece of meat so cook to desired wellness.  120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast). When desired wellness is achieved wrap in towels and put in dry cooler for 30 minutes and let the juices redistribute back into the meat.  Save drippings from foil for you Au Jus. Carve meat perpendicular to the grain of the meat.

Beef Au Jus

1 cups water

3 cubes beef bouillon granules

1/2 teaspoon coarse pepper

1/4 teaspoon garlic granules

1/4 teaspoon onion powder

2 tablespoons butter
Add any dripping if you have any