SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Bacon Weave Eye of Round!
New Posts  All Forums:Forum Nav:

Bacon Weave Eye of Round!

post #1 of 8
Thread Starter 

Never smoked one of these, but have eaten many dry ones.  So, Bacon!  Fixes everything.

Did the weave and hit the smoker with a chickenand a slab O'spares.  Smoked until it hit 145 F.  Rub the round w/CBP, salt and rub prior to appling the weave.  Then dusted w/rub.  About 3 hrs.  Not sure what the pound was.  Sorry.  It was in the cryo vac, so I'm sure it was a standard type weight.  My quess around 5-6.  Chicken is for Chix salad, and the ribs were those cheap thin ones I bought on sale from Safeway last year.  Finally getting rid of them.  They were done in 3 hrs. no foil.  Everything was dusted with Bilbo's rub.  Hickory and Cowboy lumb.  Sun was hot, drum held 240 F with the ball valve closed.  Thats a first.

Enjoyprep.jpg

statring.jpg

 

resting.jpg

 

sliced.jpg


Edited by RW Willy - 8/8/10 at 4:27am
post #2 of 8

Looks good

post #3 of 8

So how was the round? Was it tender? I see them at my local market but haven't bought one yet, they don't appear to have much fat at all which equals dry to me.

post #4 of 8

Man oh Man that looks great. You just eat some for dinner and the rest should be sliced thin for lunch meat. Now that's some of the best sammies I have ever taken to work. Now that looks like one heck of a dinner some roast beef, yardbird, and then some ribs now that's as close to heaven as you can get.

post #5 of 8
Thread Starter 
Quote:
Originally Posted by Squirrel View Post

So how was the round? Was it tender? I see them at my local market but haven't bought one yet, they don't appear to have much fat at all which equals dry to me.


Sliced thick or thin, it is tender unless your mother-in-law cooks it!

I loved it, as well as the family.  Sammies are great for lunch.  with garden fresh tomatoes.

I did trim some of the fat cap off.  But one side has none.  I think the bacon helped with the longer lower smoke.  I also do this cut on the grill at HIGH temp.  Also very good.
 

post #6 of 8

That all looks fantastic! I really like the chicken.

post #7 of 8

Thanks for the recap on the meat - Like Squirrel I too would be worried about it being a little dry.

Thanks for a great looking post  - How was the chicken

post #8 of 8



 

Quote:
Originally Posted by RW Willy View Post

Never smoked one of these, but have eaten many dry ones.  So, Bacon!  Fixes everything.

Did the weave and hit the smoker with a chickenand a slab O'spares.  Smoked until it hit 145 F.  Rub the round w/CBP, salt and rub prior to appling the weave.  Then dusted w/rub.  About 3 hrs.  Not sure what the pound was.  Sorry.  It was in the cryo vac, so I'm sure it was a standard type weight.  My quess around 5-6.  Chicken is for Chix salad, and the ribs were those cheap thin ones I bought on sale from Safeway last year.  Finally getting rid of them.  They were done in 3 hrs. no foil.  Everything was dusted with Bilbo's rub.  Hickory and Cowboy lumb.  Sun was hot, drum held 240 F with the ball valve closed.  Thats a first.

Enjoyprep.jpg

statring.jpg

 

resting.jpg

 



 

Those look great!!!! Beef round are awesome for sammies. I smoke them at 150* for a few hours then crank it up to finish. Just remember low and slow is better.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Bacon Weave Eye of Round!