Hi all, I smoked some ham eye at work today for lunch. In searching ham eye on here I only found the one thread, so I figured I would post what I do with them.
First off I find them tasty and quite tender. I treat them like a pork loin. My wife found these at the local market about a year ago. I first cooked them on a charcoal grill with cherry chunks surrounding the coals. I seared all sides and pulled them at med. Turned out pretty good. Back then they were around $2.99 a lb. and then we couldn't find any for a while. We just found them again and bought 5 packs of them for $3.99 a lb. Not bad.
To the smoke: I rubbed down the eyes and let them chill while the smoker warmed up. At work here we have a Bradley electric smoker with the wood pucks which I had not used before today. I found it a bit tricky to get the temp steady, and very slow to recover. I think it will be easier to use with some more practice. I ran them around 180* for the first hour or so, then bumped up to 225* for another hour. I pulled these beauties when IT was 160*. My only downfall was not letting them rest long enough (as you can see in the pics) my co-workers would not quit hassling me to eat. Turned out really good though. Lots of juice and tender. Everyone here loved it. I appreciate any and all feedback. What do you do with "eyes" ??
Now the QView,
Sorry about the pic quality, my phone sucks.