Topside of Beef

BBQ130/17: Topside of Beef

BBQ130/17 – Topside of Beef:

I have been craving beef for a while, after cooking the BSR burgers I fancied a roast beef dinner. Either Topside of Beef or Silverside. Luckily I managed to pick up an Angus topside joint from The Butcher The Baker at Bowhouse. It was about £19 for 1.5kg.

BBQ38/17: Dexter and Bone Marrow Insanity Burgers #2

The Meat:

A nice bit of Aberdeen Angus Topside – This cut is usually quite lean, minimal marbling through the meat or fat on top. I have had topside with fat added before, this one came with it’s own small fat layer.

Topside of Beef

The Prep:

A while back I cooked a nice dry rubbed sirloin of beef: 

BBQ20/17: Dry Rubbed Sirloin of Beef

I remember the rub being something really quite special so I looked it up in Rich Harris’s book again for this cook: Black pepper, fine sea salt, hot smoked paprika, dark brown soft sugar, ground allspice and rosemary. This was all mixed together then rubbed all over the meat:

Topside of Beef

I lit a full chimney of Oxford Charcoal Sweet Chestnut, it smelt fantastic! Once fully lit I filled the charcoal baskets with each one set to the side so the rotisserie could go through the middle. I went for the rotisserie as I have been using it more lately and really enjoyed it! The other option would have been to reverse sear the meat with a slow cook to start so the meat cooked more evenly.

The Cook:

It was a nice bit of Scottish beef so I added Whisky Oak wood chunks from Smokewood Shack. I kept an eye on the meat and checked the temperature after 40 minutes. The colour was fantastic!

Topside of Beef

The other side of the meat at 50 minutes.

Topside of Beef

After about an hour the centre of the meat was reading around 58c which is where I wanted it. The meat was thicker on one end than the other so it was hard to get it the same temp throughout but the kids were going to eat it so a few bits cooked medium or above would soon be snapped up by them! I took the meat off and left it to rest for half an hour.

Topside of Beef

Time to Eat:

The moment of truth! I sliced the meat – a fair bit of pink so not too bad. The edges were more well cooked than the centre, not unexpected from the rotisserie and a chunk of meat with different thicknesses. It looked and smelt great, really juicy. The crust was so tasty!

Topside of Beef

Massive Yorkshire puddings! This is a really old Delia recipe. We normally do it with 2 eggs rather than 1 but did 3 this time and they went even bigger. Might try 4 eggs next time!

Topside of Beef


This was a lovely bit of meat, good value for a big chunk of beef. Really easy cook, put it on the rotisserie and pretty much leave it! The dry rub was a nice touch and gave the meat a great colour.

Next beef cook I will probably do as a reverse sear to more evenly cook the meat and keep it pinker edge to edge.

This was even better cold the next day, the smoke taste was slightly stronger and the meat seemed even more tender than the night before.

Cook Equipment: Weber Kettle
Cook Method: Rotisserie
Charcoal: Oxford Charcoal Sweet Chestnut
Smoking Wood: Smokewood Shack Whisky Oak
Cook temperature: 250C
Cook time: About 1h plus 30m rest
Internal temperature: 58c
Notes: 1: Reverse sear next time


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