Just did one in the UDS for Easter. Turned out real good. ‘Poor Man’s Brisket’. 1. Rub Beef Eye of Round w/ garlic infused olive oil (soak the chopped garlic in the oil for @ least a day) 2. Dry rub, wrap in cellophane & fridge over night. 3. Pull it out of fridge an hour before smoke time. 4. Ugly Drum Smoker: mesquite, oak & plum wood. Meat on top rack. Water pan with boiling water (1/2 gal), Worcestershire sauce (1/2 cup), soy sauce (1/4 cup), sesame oil (1/4 tsp) directly under meat on lower rack between meat & coal basket. 230-250 degrees for 3 1/2 hours. 5. Double wrap in foil with BBQ sauce, honey & chopped garlic. 3 1/2 more hours @ 230 degrees in smoker or oven. 6. Double wrap (again) in foil, double wrap in towels and put in a dry empty ice chest for at least 1 hour, but not more than 5 hours. 7. Cut against the grain & serve like brisket with BBQ sauce. Nearly As good @ 1/2 the price & time. 8. Enjoy Ya'll.
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4/22/14 at 11:59am