Pretty simple stuff...I read enough posts about people doing Eye of Round (or Round Eye Roast as Sam's Club here called it) for roast beef that when I saw one while shopping I decided to try it.
Pardon the quality of the pictures, it's a brand new camera and the "easy mode" isn't exactly the best. I was playing with various options/filters/settings, but hopefully this will give you a decent idea.
I trimmed the excess fat.
The rub was equal parts salt, pepper, garlic, and onion.
I smoked it at 225 with the AMNPS, using the Pitmaster's choice for pellets. In all, it took about 4 hours to reach 135. I double wrapped it in foil, let it cool, and then put it in the fridge overnight.
Slicing time!
Here is where you can see me messing with the camera settings.
I look forward to lunches this week!
Pardon the quality of the pictures, it's a brand new camera and the "easy mode" isn't exactly the best. I was playing with various options/filters/settings, but hopefully this will give you a decent idea.
I trimmed the excess fat.
The rub was equal parts salt, pepper, garlic, and onion.
I smoked it at 225 with the AMNPS, using the Pitmaster's choice for pellets. In all, it took about 4 hours to reach 135. I double wrapped it in foil, let it cool, and then put it in the fridge overnight.
Slicing time!
Here is where you can see me messing with the camera settings.
I look forward to lunches this week!