Toggle sidebar

need advice on eye of the round roast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
jbfromtennessee

jbfromtennessee

Smoke Blower
Original poster
Aug 14, 2014
138
21
i read a bunch of older threads and didn't find the exact info i would like to have.  first of all i am one of those guys that thinks medium rare is on the done side.  a friend of mind use to do a eye of the round that was some more rare and good. gonna try to smoke one and hope for the best. i have a mes30 and a AMNPS providing the smoke. any advice or suggestions on heat setting, it or anything else to achieve my gold would be appreciated..thanks in advance....
 
I have done a bunch of MES eye rounds with the AMNPS. I've used a blend and just straight hickory for pellets and they were both great. I too like roast beef rare so I pull it at 125 IT. It's pink wall to wall and because you are smoking at such a low temp there really isn't much carryover cooking especially of you don't wrap it in foil or tent it or anything. Try 225 the whole way, then let it cool on the counter, stick it in the fridge and slice it thin the next day. Hope this helps!
 
Last edited:
it certainly does, exactly what i was looking for.  gonna have it for the main course for dinner. what we don't eat will go into the fridge for sammies another day.  thank you so much...
 
thanks but i don't think i will need any more smoke. this AMNPS 5x8 is like a smoke stack. gonna stay at 225 and see what happens.  
 
At 225, you'll be done in a couple hours and it may be enough smoke. I do mine running the pit at 180, and take them to our preferred IT temp of 130-135. Foil, rest, slice. Depending on wood used the smoke is pretty mild. Which is what we like.
 
it turned out great. i did get a pic. will try to download and post tomorrow.
 
don't know if this will fly or not, but i got three pics in photobucket i am going to try to upload. the first will be the start. lets see what happens..

nope didn't work...sorry.
 
Last edited:
You should let it cool loosely tented in foil to stop the caryover action and then wrap and rest. I actually take mine out at 120 and it coasts to 135 or so. Looks good though just a little well done. Will still make some awesome french dip or philly sammies.
 
i can assure this pic only makes it look done. it was anything but, the perfect rare to me...
 
I am a rare fan, also.  I would smoke at 180 and pull it at 125, there will be very little carry over.  Then I'd let it rest for about 30 minutes, or until the interior temp has stopped climbing, and then sear it hot in a 550 degree oven(15 minutes or so) or all sides on a hot grill.  Then let it rest again and cut thin.  
 
Last edited:
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

slavikborisov
Eye of round jerky
Replies
10
Views
3K
Making Jerky
crazymoon
crazymoon
newbiesmoker
How to smoke jerky
Replies
9
Views
1K
Making Jerky
KBFlyer
KBFlyer
sdp1234
Keeping Roast Beef Warm
Replies
2
Views
335
General Discussion
chopsaw
chopsaw
J
Smoke arm roast?
Replies
3
Views
683
Beef
DougE
DougE
sdp1234
Roast Beef. Cold smoke then SousVide
Replies
3
Views
1K
Sous Vide Cooking
DEERMAKER
DEERMAKER
C
Increase height of WSM from ground?
Replies
4
Views
427
Charcoal Smokers
BigW.
B
A
Looking for advice / help
Replies
5
Views
968
General Discussion
Hijack73
Hijack73
Z
New to offset need advice please.
Replies
11
Views
860
General Discussion
Zarn
Z

Latest posts

Hot Threads

Top Bottom
Back
Clicky