eye round roast smoking question

Discussion in 'Beef' started by shellbellc, May 15, 2008.

  1. shellbellc

    shellbellc Master of the Pit OTBS Member

    Hello,
    Picked up a pack of 3 eye round roasts at costco for a smoke this weekend. They look pretty lean, has anyone ever smoked this cut??? I didn't see any threads started for this kind.

    Just looking for someone who has some experience with them.
     
  2. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    this cut is generally one of the tuffer cuts from the round. the top and botom rounds being more tender. i always save this cut for stew meat or jerky or even grind up. i get mine from elk but principle should be the same. i guess generally a cut for braising,pot roast or if smoke i would guess low n slo.
    http://www.recipetips.com/glossary-t...roast-beef.asp
     
  3. lcruzen

    lcruzen Master of the Pit OTBS Member

    I guess I'd be concerned about the lack of fat to keep it moist during the smoking process. Might want to lay strips of bacon over the top.
     
  4. shellbellc

    shellbellc Master of the Pit OTBS Member

    Thanks for the tips, I was actually going to make jerky out of one of the roasts. For the one we try smoking, I'm wondering about only cooking to like medium rare or a long smoke and taking to more of a brisket temp...Well actually, I have three roasts, one for jerky, maybe the other two I'll try them each a different way.
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I've got one in the freezer that I'm contemplating it's use for. If your roasts smoke well, I may have to follow! Please post some q-vue with whatever you decide to do with them! [​IMG]
     
  6. seaham358

    seaham358 Smoking Fanatic OTBS Member

    I have smoked a few and they came out good. I rub on some OO and then some rub and smoked at 225-240 till the meat hits 140-143 and pulled, wrapped in foil for 30 min and cut. It was a nice Med-rare and had a nice smoke flavor. I used Hic wood.
     
  7. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Think it would help to sear the meat first? I've never tried it but wanted to throw that out there ...
     
  8. seaham358

    seaham358 Smoking Fanatic OTBS Member

    I don't think there is enough fat to sear it?? Could be wrong.. I never had a problem with it being dry..
     
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

  10. shellbellc

    shellbellc Master of the Pit OTBS Member

    I was thinking of making those gypsy sammies, but I was afraid how long it would take to research the threads location. Thank you very much Meowey!!!!
     
  11. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    You're welcome! Enjoy those sammies!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  12. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Eye round if taken past med rare needs to be braised all the way and then is still not a good cut for braising. So The key is med rare, If you want good smoke flavor your gonna want to do them low temp while you smoke her then while shes still in the 10 degree mark dance her across some hot azz coals for a crispy finish. Take her off at 120 and shell slowly pull up to 130. Slice thin(on a slicer if you got it)
     

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