Eye of Round Burnt Ends?

[burm1000]

I have a 6 lb eye of round that I want to use this Saturday. Weather is supposed to be nice so wouldn't mind a longer smoke but the wife does want to have some friends over for dinner so I need to be able to accomplish by dinner time (ish). She knows I go by temp NOT time!! I don't mind starting early.

Seems like most take it to 140 and make sammies. I'd be OK with that if it were smaller and I was in more of a hurry. My research revealed Bear saying Eye of Round will work for Chuck Roast Burnt Ends. I found two recipes. One indicates to leave the roast on until it reaches 190 the second says pull it at 160. Both then say to cube it and return to the smoke for 2-3 hours.

So should I pull it at 160 and cube or 190 and cube? Would the answer be different if it were a Chuck Roast instead of Eye of Round (just curious).

https://www.smoking-meat.com/june-23-2016-smoked-chuck-roast-burnt-ends

https://www.smoking-meat.com/january-15-2015-bacon-wrapped-smoked-burnt-ends

 

[Scott Eisenbraun]

No fat in eye of round roast. I don't see how you could take it to 190 without drying it out too much.

 

[gmc2003]

I've never done BEs with eye round. I agree not a whole lot of fat on them. I would smoke them for a bit maybe to 140ish then foil them in a disposable pan with a seasoned beef broth or something similar and let them braise until about 190*(until tender). After remove the top foil and let them set up. Good luck and let us know what and how you go with it.

Chris

 

[chilerelleno]

I'm thinking pretty much the same line.

Smoke for an hour to hour and a half
Cube
Braise till probe tender
*Add some fat to the braise, butter, bacon or bacon grease, fat trimmings*
Then glaze and set

I'm also thinking I'd use the grill or broiler to set the glaze and get some 'burn' on them.
However you do it, do it fast so they don't dry out.

I'm curious to know how these turn out.
Cause I'm envisioning Smoked Pot Roast in BBQ sauce more than Burnt Ends.