Rotisserie BBQ Beef Topside
Few Sunday lunches beat a traditional roast beef, but cooking a topside joint on a barbecue takes it to another level. The gentle heat, subtle smoke and constant rotation of the rotisserie create beautifully even cooking while developing a rich crust that’s difficult to achieve in a conventional oven.
I have owned the Weber Rotisserie for my 57cm kettle for about 4 months. The main thing that gets cooked is chicken. Commonplace is a full Chicken but we have tried Chicken Kebabs, a Suckling Pig and Ribs so why not try a Beef Topside joint?
Why You’ll Love This BBQ Beef Topside
- Perfect alternative to oven-roasted beef
- Beautiful smoky flavour
- Crispy bark with juicy centre
- Ideal for Sunday lunch
- Surprisingly easy
- Perfect for the rotisserie
Method
The method I used was really simple. I made a marinade which was basically a mix of olive oil, garlic with a little lemon juice. As is standard I got my joint out an hour before I planned to cook and pasted the marinade over the joint. My plan was to also baste the beef joint whilst cooking but it did not need it. You can just salt the beef and it is equally as good.
I typically set my rotisserie up for indirect cooking and stick to this method. Bring the Weber up to around 200°C and just before placing the spit on, drop a couple of wood chunks onto the briquettes or charcoal to create some smoke. For this cook, I used Silver Birch. If you are using gas you can use a smoker box to generate some smoke.
Try to maintain the temperature of your BBQ at around 190-200°C. I was aiming to cook the meat medium, so was aiming for an internal temperature of 60°C. If you like it medium-rare, aim for around 50°C. Once it is at temperature take it off and allow to rest for 10 minutes.
Perfect Beef Topside Cooking Temperatures
The temperatures below are a guide. Always use a reliable meat thermometer and remember that the beef will continue to cook by a few degrees while resting.
| Doneness | Remove from BBQ | Final Temperature (After Resting) |
|---|---|---|
| Rare | 48–50°C | 50–52°C |
| Medium Rare | 52–54°C | 54–56°C |
| Medium | 58–60°C | 60–63°C |
| Medium Well | 63–65°C | 65–67°C |
| Well Done | 68–70°C | 70°C+ |
The Verdict
The joint I cooked took about 55 minutes to cook and came out really tasty and succulent. There was a slight smokiness to the meat, a hint of garlic but the beefiness of the joint was still the prominent flavour. This will definitely become a regular cook but I think getting it off at a lower temperature is the way to go for me.
Designed to enhance charcoal barbecuing, this rotisserie kit helps cook meat evenly while retaining natural moisture and texture, ideal for poultry, joints, and larger cuts.
Beef Topside
How long does it take to cook beef topside on a BBQ?
Cooking time depends on the size of the joint and your target internal temperature. As a guide, cook beef topside over indirect heat at around 180°C until it reaches 52–55°C for medium-rare or 60–63°C for medium. Always use a meat thermometer for the most accurate results.
Is beef topside good for BBQ roasting?
Yes, beef topside is an excellent cut for BBQ roasting. It is leaner than cuts such as rib or sirloin, but when cooked gently over indirect heat and rested properly, it develops a fantastic beefy flavour with a delicious bark on the outside.
What temperature should beef topside be cooked to?
For the best results, remove the beef topside from the BBQ when it reaches:
- Rare: 50–52°C
- Medium-rare: 52–55°C
- Medium: 60–63°C
Remember that the temperature will continue to rise slightly during resting.
Should I sear beef topside before or after cooking?
Either method works well on a BBQ. Many pitmasters prefer a reverse-sear approach, where the topside is cooked slowly over indirect heat first and then finished with a high-heat sear to create a rich, flavourful crust.
What can I do with leftover BBQ beef topside?
Leftover BBQ beef topside is incredibly versatile. Slice it thinly for sandwiches, serve it cold in salads, use it in wraps, or reheat it gently for roast beef baguettes. It also makes a fantastic filling for Yorkshire pudding wraps.
Can you cook beef topside low and slow on a BBQ?
Yes, beef topside can be cooked low and slow using indirect heat. Cooking at 120–140°C allows the beef to develop a deeper smoky flavour while retaining moisture. However, because topside is a lean cut, it's best cooked to medium-rare or medium rather than taken to traditional barbecue "pull-apart" temperatures.
BBQ Beef Topside
Ingredients
- 1 1kg–1.5kg Beef Topside Joint
- 2 tbsp Olive Oil (extra virgin)
- 1 tbsp Lemon Juice
- 2 Garlic Cloves (crushed)
Instructions
- Get the Beef Topside joint out the fridge about 1 hour before you want to start cooking.
- In a bowl mix together the Olive Oil, Lemon Juice and Garlic and mix well.
- Using a basting brush cover the joint with your marinade and allow to sit until ready to cook.
- Light the BBQ, setting up for indirect cooking (with the charcoal or briquettes in charcoal baskets either side of the spit) and bring the temperature up to around 200°C. Just before you want to cook put a couple of wood chunks onto the coals.
- Add the spit and start cooking. Monitor the internal temperature until it gets to the required level. 60°C will give you a medium cook.
- Once the temperature is reached, remove from the BBQ and allow to rest for at least 10 minutes.
