Eye of Round

nick

Meat Mopper

Original poster

Apr 28, 2008

234

10

Louisiana

• Jul 1, 2008

• #1

Quick question.....I have a whole eye of round that I've injected with a cajun honeyBBQ mix form TC. I like my beef medium rare. What's a good temp to pull it from the smoker. It's gonna be thin sliced for sandwiches.
Thanks guys..and Gals.

 

placebo

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Sacramento, CA

• Jul 1, 2008

• #2

Here is a chart:

http://en.wikipedia.org/wiki/Temperature_(meat)

 

ronp

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Apr 27, 2008

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• Jul 1, 2008

• #3

I would pull at 135' and wrap.

Hope this helps!!

 

fatback joe

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Hampden, MA

• Jul 1, 2008

• #4

For me, I would stop the cooking at 125 or so for medium rare which to me is 130 to 135 and let it hit the med rare range on the wrap and rest.

Really you need to decide on what temp is your idea of medium rare and stop 5 to 10 degrees short of that. I think from the post, Ronp has a different thought of what medium rare is than I do........and you probably differ a little bit from both of us and then decide if you miss your mark a bit do you want to err on the side or rare or on the side of medium.

Also a factor (although probably not as much) is what temp will you be cooking at? Seems like the higher temp you cook at the more it continues to rise internally when you rest.

Good luck.

 

nick

Meat Mopper

Original poster

Thread starter

Apr 28, 2008

234

10

Louisiana

• Jul 1, 2008

• #5

One more question.....This roast isn't gonna be eaten til saturday. Is it allright to leave the foiled roast foiled till it cools or should I take it out of the cooler after a 2hr. wait and unwrap it?

Thanks.

 

seaham358

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Aug 18, 2007

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Hyde Park, NY

• Jul 1, 2008

• #6

Are you going to reheat it before slicing on Sat for hot samies?

 

ronp

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• Jul 2, 2008

• #7

Well, I like mine pink through out, not just in the middle, and yes it depends on whether you reheat it or not.

I am a little gun shy since my wife claims she wants only well done but she is used to pink meat now as long as it is warm.

 

nick

Meat Mopper

Original poster

Thread starter

Apr 28, 2008

234

10

Louisiana

• Jul 2, 2008

• #8

Yes... I was gonna reheat in it's juices after slicing.

 

fatback joe

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Hampden, MA

• Jul 2, 2008

• #9

Oh man..........my wife will eat a cold center. Rare is all that happens at my place (unless I screw it up

).

 

seaham358

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Aug 18, 2007

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51

Hyde Park, NY

• Jul 2, 2008

• #10

I would cook it rare if your reheating before eating.. It will cook some during the reheat IMO..
If I was doing it I would wrap in foil and put in the frige. I would not want it to cook any more after I pull it if I'm going to heat again before eating.
Again it's JMO..