German Deli Style Top Tound, AKA Gross Beef.

I am beginning to see that Adam Perry Lang really is the King of BBQ. I smoked a eye of the round on Sunday following a Serious BBQ recipe called German Style Top round. It wasn't like the dried out roast beef you may remember having as a kid.

It was smoked with one chunk of hickory at 250 degrees F till it hit a temperature of 115 then, the temperature was cranked to 350F until the meat reached an internal temperature of 135F.

It was then wrapped in Saran wrap with minced garilic and time to rest to about room temp and then sliced as thinly as possible.

As suggested by APL it was served on rye with with Russian dressing, and with a spinach salad and some sweet potato mash. Come get some!

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