Bacon Weave Eye of Round!

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rw willy

Smoking Fanatic
Original poster
OTBS Member
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.

Enjoy
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Last edited:
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.
 
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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.
 
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.
 
 
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
 
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.

Enjoy
481bb955_prep.jpg


9102cac0_statring.jpg


09689b0b_resting.jpg
 
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