Eye of Round Roast

Discussion in 'Beef' started by chase1300, Sep 25, 2014.

  1. chase1300

    chase1300 Fire Starter

    Well I have the next few days off, so I figured I'd smoke somethin'. I picked up a 2.88 lbs eye of round Roast. I've never even heard of it before. But it looked like a pretty lean piece of meat so I figured I'd try it. Lol. So, now here is where I come to the experts. Heck, maybe I should have done that BEFORE I got the meat. Lol. But , anyway....what do I do with it??? I've researched it a little bit. So far what I have planned it to score the fat cap. Season it with some rub ( I have some Famous Dave's rib rub that I'm gonna try). Wrap it over night. Let it sit for about 20 mins before I put it in the smoker. Cook until it gets to 135-140 wrap in foil and cook some more. But I forget the final IT. I'll look it up later.

    Any other suggestions? Ooohh I forgot one thing. I'm going to be doing a boston butt at the same time. I know that the butt will take at least 10 hrs to cook. And I'm guessing that the roast will take at least 4 hrs.

    I will be using Frontier Lump charcoal. I have apple and cherry wood chunks that I can use. Which would be the better choice?

    I plan on putting the Butt on the grill NLT 9am on Saturday. And smoke it all day. I'm pretty new to all of this so any and all tips/hints would be GREATLY appreciated. And I will post pics along the way.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I smoke eyes at 225 until it's 135 IT then use it for lunch meat.
    Sometimes after smoking we'll cut 3/4" steaks off of it and and throw it on the grill for a couple minutes to get some grill marks.
  3. [​IMG]  135° sliced thin for french dip.

    Happy smoken.

  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , French dip is so easy and good . Nice plate. . .[​IMG]
  5. chase1300

    chase1300 Fire Starter

    That looks awesome mule. Your makin me hungry. Which wood do you guys think I should use? Cherry or apple?
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Cherry or something stronger if you have it, such as hickory.   Smoke at 225ish.  If you like your meat between rare and mid rare, take the roast to about 127ish then pull, tent with foil and just let it sit.  Refrigerate and then slice very thin.

    If you like a bit of crust on the outside of your meat, do a reverse sear.  Pull the roast off about 10 degrees earlier than you normally would then roll it around a few minutes on grill at high heat.
  7. I have been on a apple kick lately. But you won't go wrong with whatever you choose.

    Happy smoken.

  8. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    when it gets to 135` you do not want to wrap in foil and cook some more.... as others say.. when you reach your desired IT... pull it and then TENT (not wrap) with foil and let it rest for about 30 minutes....
    van holton likes this.
  9. hambone1950

    hambone1950 Master of the Pit Group Lead

    exactly right. that is sound advice. eye of round is lean beef. go much higher than 140 and you can make sandals out of it. to me , I like to go to 125 maybe 130 tops. that way the middle is still nice and pink so when you reheat it , it doesn't get overcooked.
  10. chase1300

    chase1300 Fire Starter

    Thanks for all the advise. I plan on putting the Butt on NLT 8am. And put the roast on between 1 & 2pm. I'm also going to do my first fatty. Hot sausage outside wrapped in bacon of course. With provolone (maybe mozzarella) red & yellow peppers , onions and garlic. I will try to do a qview for all of it and start the obligatory "my first fatty" thread.

    Thanks again.

Share This Page