i was thinking about smoking an eye roast in an unconventional way , rather then cook it to an I.T. of 125 or 130 for a med rare hunk of meat that is sliced real thin for sammies , i wanted to basically cook it like a brisket . so i did . heres how it went . i found a 4# eye roast , injected it with a pretty basic injection overnight . 2. i use a MES smoker set at 240 , while it was heating up i put dry rosemary on the meat ( no other rub was used ) . 3 put the meat in the smoker with an alum. pan under the meat to catch the drippings also added about 1/4 inch of the marinade to the pan . 4 i thought the cook was going to be around 6ish hours , but of coarse , THE DREADED STALL at 160.it stayed there for 2 1/2 hours . 5 pulled the meat off the grate and put it IN the pan with the marinade then covered it real tight with foil . 6 it finally got to 200 I.T. and i pulled it , i wrapped it in foil and put it in a cooler for 1 hour. 7 time to eat , unwrapped it and sliced it into 1/2 inch slices ( and i mean 1/2 inch ) this was the most moist and tender roast i think i ever cooked . give it a try !!!
