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Smoked Eye of Round Today

post #1 of 24
Thread Starter 
Since I now have a meat slicer and a foodsaver I thought I would do a roast, it was 4.7 lb and that will be good for about 2 meals and a months worth of sandwich meat for lunch.

The beginning

Three hours in

The finished product

I started at 9am and pulled it at 6pm at 170°. I smoked with a small amount of hickory and mostly maple with a little apple. I used no rub or anything else. I will let you know how it tastes tomorrow.
post #2 of 24
Naked to the Smoke! You da Man! PDT_Armataz_01_37.gif
Now that's real Old School.
Looks good, let us know how it tastes.
post #3 of 24
Looks Good!
post #4 of 24
Loks great Blackhawk - nice smoke ring! The boys at work are gonna be eyeballing your lunches for sure
post #5 of 24
Thread Starter 
I'm retired (disabled), I don't have to worry about that icon_mrgreen.gif
post #6 of 24
Great looking eye!

Take care, have fun, and do good!


post #7 of 24
Looks Great .. How did it taste? No rub?PDT_Armataz_01_34.gif
post #8 of 24
I pulled mine at 152° and it was kind of dry, with sauce it's pretty good. The next one I'll pull at 140°, and reinforce to the taste-tester that all red meats are not suppose to be cooked until they stop mooing.
post #9 of 24
Just curious, why such a high temp for beef?PDT_Armataz_01_23.gif
post #10 of 24
Bubba, I did 1 last week and pulled at 160*. In this post I see 170* and 152*. What temp do you have in mind? Mine was a little on the dry side but very tastey.
post #11 of 24


Looks good, I am hungry now!
post #12 of 24
Well, a lean piece like that for sandwiches i would have figured 140ish, just curious is all!
post #13 of 24
Still have 1 that I will do this week. I'll try your couriosity and see what 140* does. I'll keep ya posted.
post #14 of 24
Hey Cajun, i look at beef like this.........if it's fatty (brisket or chuck) i will take to 175= for slicing or pulling, for lean cuts, never more than med/rare or else it just dries out.............cool.gif
post #15 of 24
And mine was kinda dry.
post #16 of 24
Thread Starter 
Here's a couple of pictures after the slicing, this is three meals.

this is three weeks worth of sandwiches

and I believe Bbq bubba is right about the temps, it has a great taste but was a little dry. I'm still learning and used the times on chart from Debi's site for a chuck thinking it would be right. I need to learn more about the cuts of meat. I made note of this on my smoking log and have learned for the future.
post #17 of 24
Looks great. I haven't had much luck with beef. Did some beef ribs yesterday and they were good---but pork ribs are the best IMO.
post #18 of 24
When I did mine I pulled at 140 and wrapped in foil for 20 min or so and it was very moist and was Med to Med rare.
post #19 of 24
Hey, look's good, need to see that slicer in action!!biggrin.gif
post #20 of 24
Blackhawk - next time wrap it in plastic wrap and let it sit for about 30 to 60 minutes - it won't be dry.
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