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Eye Round Roast

post #1 of 15
Thread Starter 

I've been off of work for a few weeks and I go back Thursday so I figured I'd smoke something before I get busy again.

I have had good luck in the past with Eye round roasts so I figured I'd try another one.  They smoke fast also which is another reason I'm doing one.

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A little rub and OO and a couple taters because they are easy and good...

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post #2 of 15
Thread Starter 

Holy cow done in 1 hour cooking at 250.. Pulled at 140 and wrapped in foil for 20 min, real juicy and nice flavor.

 

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post #3 of 15

Oh yea, you pulled it at the right time! Looks excellent!

post #4 of 15

I love doing them also. No more than 135º internal for me. Make some great sliced sammies.

 

post #5 of 15

That looks mighty purdy!!!

 

 

Bear

post #6 of 15

Nice looking Q you have there.. Great jobicon14.gif

post #7 of 15

WOW 1hr?

It looks Great, nice and juicy

Thanks for sharing  thumb1.gif

post #8 of 15

Low and smoky doesn't always mean slow!  That's a great price, too, I'll be watching for that cut more carefully.  Cheers!

post #9 of 15


 

Quote:
Originally Posted by seaham358 View Post

Holy cow done in 1 hour cooking at 250.. Pulled at 140 and wrapped in foil for 20 min, real juicy and nice flavor.

 


Seaham,

Just curious:

After only 1 hour at 250˚, it looks fabulous!!

You said real juicy & nice flavor---I can certainly see that it is nice & juicy, and have no doubt it tastes great.

 

But---How chewy is it?  I would have thought that cut of meat made that fast would be very tough, and would need to be sliced paper thin.

 

 

Thanks,

Bear

 

post #10 of 15


 

Quote:
Originally Posted by Bearcarver View Post


 


Seaham,

Just curious:

After only 1 hour at 250˚, it looks fabulous!!

You said real juicy & nice flavor---I can certainly see that it is nice & juicy, and have no doubt it tastes great.

 

But---How chewy is it?  I would have thought that cut of meat made that fast would be very tough, and would need to be sliced paper thin.

 

 

Thanks,

Bear

 




The eye of round is not a bad cut of meat. I would use more around the 225º area, so that it stayed in the smoker longer and got worked over with the smoke some more. My wife likes to make an Au Jus and dredge the thinly sliced meat thru it, then onto a hoagie roll with cheese, onions, some peppers. Quite tender. drool.gif

post #11 of 15
Thread Starter 

Ok I posted to Bear earlier today and it never showed up???

So here it is again..  Bear it was not the most tender piece of meat I ever smoked but I would not call it chewy.  My wife had some and she would have told me in a second if it was chewy (she has in the past).  I did plan on pulling it at 137 like others I have cooked in the past but I missed the thermo going off.  I though I had more time to kill so I was out in the yard with my time killer, Dilligaf

4 month old..

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After playing with the pup I came in and saw the temp was 140 and the thermo was going off.  And I was not unhappy at all with the meat, it was a good med and even with just 1 hour of smoke it had a nice hickory smoke flavor to it. 

Flash I was thinking of cooking my next one at 225, I actually had put that in my note book for my next Eye Round smoke.

For those of you who don't keep a cooking note book of your smokes you should, I find that it helps out alot on improving my smoking technique.

 

thanks all.. Bob

 

 

post #12 of 15

Thanks Flash & Bob,

 

I didn't mean it's a "Bad" cut of meat. I use it to make dried beef, because it is about as lean as Beef gets.

That's why I figured it would be chewy---Maybe not actually tough, but chewy, especially made that fast.

The reason I asked Seaham (Bob) is because his is cut thicker than I thought I would cut it.

 

I'm not criticizing---just asking, because it looks very tasty & juicy.

 

 

Thanks,

Bear

 

PS: Good looking pup!!!

post #13 of 15
Thread Starter 

Bear I didn't take anything in a negative way.. I knew what you meant and I was surprised that it was not tough/chewy. I always cut my meat thick, not sure why? 

Probably because I don't have a Good knife in the house.  I should invest in a good knife and sharpener. And the pup was from the SPCA, got lucky and got a good one :)

If I was a single guys I'd be scoring big time, he's a chick magnet better then a kid I'm thinking. 

post #14 of 15

Looking tasty!

 

  Craig

post #15 of 15

Looks very tasty.

 

I've never considered using eye of round as a roast, I just use it to make jerky.

 

You've opened my eyes to a new possibility. Thank you.

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