Eye of Round and a Wine Reduction Sauce - WFH Smoke 2013-05-10

Discussion in 'Beef' started by piaconis, May 10, 2013.

  1. piaconis

    piaconis Smoking Fanatic OTBS Member

    So, I am working from home today, and decided to try my hand at an eye of round.  Since these meats are pretty lean, I intend to take it up to somewhere around 135 before I pull and rest it.  Just to add a little fat back in, I plan to make a wine reduction sauce and put it on the side.

    I ventured out to my local butcher shop and picked up the roast.  Normally, I'd like to season and let sit overnight, but time did not permit.

    Seasoned and chillin in the fridge

    Stick around!  More to come!
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Sounds great!  Keep us posted...[​IMG]

  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    count me in toooo!  [​IMG]

  4. piaconis

    piaconis Smoking Fanatic OTBS Member

    I just realized that I commented on a thread back on 7/3/12 that I was "going to have to try eye of round sometime".  Oh well, better late than never, LOL!


    Anyway, also added a boxed beer bread and a salad to the menu for tonight.  Going to catch the drippings to add into the reduction, and the beer bread should be nice for sopping up all that juice and sauce.

    Question for the veterans of the round roast out there...any estimates on how long it takes to get to the 130-135 IT range at 225?  I have to work this smoke around a 2PM conference call and picking up my son from school, an am trying to start the smoke at a time that won't starve my poor wife after a hard day's work.  I figured a half hour or so per pound, judging by how fast my prime rib cooked when I smoked it on Christmas.  Anyone else have any ideas?
    Last edited: May 10, 2013
  5. piaconis

    piaconis Smoking Fanatic OTBS Member

    It's on, folks!

    And the TBS is rolling...

  6. piaconis

    piaconis Smoking Fanatic OTBS Member

    Well, we're about an hour and a half in, and a thunderstorm blew in.  Had to roll the Trailmaster in under cover.  Fortunately, I expected this.

    And while we're at it, beer bread is in the oven.  Too bad I moved when I took the initial photo.

    Better shot of the beer bread about a half hour in

  7. piaconis

    piaconis Smoking Fanatic OTBS Member

    And now to the rest...

    The meritage wine reduction is...well..reducing

    Beer bread is cooling

    Pulled it around 133 IT, foiled, and tossed into the cooler for a rest

    After resting, opened the foil

    Another view in the foil

    And out on the cutting board

    Another one on the cutting board


    This is the money shot right here...

    Plated and ready to serve

    My wife put together a nice salad to go with it

    Came out wonderful.  Nice intense meaty flavor.  I'd really like to let it sit with the seasoning on it overnight next time.  The cherry wood was a nice compliment to it.  I used the Fruita cherry when I made a prime rib roast for Christmas, and it had that same nice deep smoky flavor.

    Well, thanks for checking it out, folks!  Smoke on!
  8. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Looks great!  Good call on the IT....the roast looks nice and juicy.  Excellent step-by-step with pics too!

    Have a great weekend!

  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Standing Ovation! Thats Five star white tablecloth smoking...  b   
  10. You got me wanting to do one of these, did you end up smoking it at 225 and if so for how long? How did you season it? I use a WSM 22.5. Thank you for the great pictures!!

    Brad in Iowa
  11. piaconis

    piaconis Smoking Fanatic OTBS Member

    Hey Brad!  Sorry, I seemed to have missed your post.

    I stayed somewhere between 205 and 235.  The temps got a little wacky, due to the storm rolling in.  I would guess I averaged around 220 to 225.

    I seasoned it with Montreal Steak seasoning and let it sit uncovered in the fridge for about 4 or 5 hours.  I seasoned it liberally, but I did not "rub" it, since the salt content in the seasoning would have been too intense of a flavor and probably dried it out as well.  Next time, I plan to season and let it sit wrapped in cheesecloth for 24 hours.  Just didn't have the opportunity this time.

    The roast itself started at an IT somewhere around 36.  It was about a 4-pound roast, if I remember correctly.  It was on the smoker for somewhere around 2.5 hours.  I only rested it for 20 or 25 minutes.  Next time, it'll be more like 30 to 35, as I lost a lot of juice once I started cutting in towards the middle.  Also, the humidity changed in the air as the storm rolled in and out, so your results may vary, as it may have impacted the evaporative thermal loss of the roast.

    Hope this helps!

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