I do make steaks with the top round or bottom round on occasion. But most of the time those rounds go as roast on the Weber kettle. Here's my recipe.
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Bayou Guy's Chipotle Pepper Deer Roast1. Remove all fat and fascia from the roast.
2. Peel five or six medium/large garlic cloves and cut them in half lengthwise.
3. Poke two-inch deep holes in the roast with a sharp pointy knife and insert one garlic piece into the bottom of each hole. The holes should be scattered around the roast about 1½ inches apart. (I spread out the garlic pieces evenly over the surface of the roast and then, one at a time, poke a hole next to the garlic and push it in).
4. Season all sides of the roast well with salt and black pepper, and rub it in.
5. Sprinkle a liberal coating of Paul Prudhomme Chipotle Chile powder on all sides of the roast. (You can try other chili powders, or even Montreal Steak Seasoning, but we like the Chipotle best. NOTE: If you go with Montreal Steak Seasoning skip the salt and pepper step.)
The Chile powder is hard to find in stores. It can be ordered on-line here:
https://www.magicseasoningblends.co...ried-magic-chile-chipotle-hot-1-5-ounce/ 6. Sprinkle the entire roast with a tablespoon or so of olive oil (or vegetable oil) and rub it in (yeah, your hands will get oily and red).
7. The roast can be cooked immediately, but will be better if you let it sit in the fridge for a few hours. Five or six hours is my norm, but I often prepare it a day ahead of time and let it sit in the fridge until I’m ready to cook the next day.
8. Cook the roast on a covered charcoal pit with pecan or hickory chips and lots of smoke (OK, you can use a gas pit IF YOU MUST), Use the offset method with coals on one side of the pit and the roast on the other.
9. Cook until the roast reaches and internal temperature of 125⁰ on a meat thermometer. YES DAMMIT, you should have a meat thermometer!
10. Remove from pit, wrap in aluminum foil and let sit at least 15 minutes. Slice thin across the grain.