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jetsknicks1

jetsknicks1

Smoking Fanatic
Original poster
Nov 23, 2011
493
132
Ocala, Fl.
Got off early today and since I've got to be gone this weekend for work, I decided to make some dinner for Mrs. JK and try something new at the same time. Picked up this eye round, put some Worcester sauce and a light coating of Montreal Steak seasoning on it and let's see what happens! Fat side up, down or does it not matter?
Also going to try some baked potatoes too.
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I do quite a bit of roast beef on the smoker and with my WSM i would run a little hot so i would recommend fat side down in that kind of set up. if you have an offset or similar fat side up would be fine. i would use a probe therm in the meat and take it to the doneness you want ( i like 140-145 area for medium)  wrap and let it rest 30-45 minutes and then slice. I usually make eye of round in sammies bit would be fine slices next to taters!

Happy Smoking,

phatbac(Aaron)
 
Thanks Al, I've hit a stall at 136 but that's okay, I've got nothing else to do. :grilling_smilie:
 
Overall, perhaps 8 out of a possible 10. I cooked fat side up and the bottom facing the heat source was slightly past medium and the top half was a nice med/med rare. Any suggestions on smoking fat side down vs turning midway thru to get a more even finish?

Mrs. JK loved it and it was a very nice first attempt, I look forward to the next one. Thanks for looking.:grilling_smilie:

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