A couple of days ago I cooked an Eye Of Round (about 6.75 lb) in the smoker. I done this with bottom round, but always sliced very thin next day for French Dip.
I started the eye of round cooking differently than I usually do. Instead of putting it in a preheated smoker at 300* - 375* or more to start, I started this one in a totally cold 50* smoker.
2:00 PM - I set the meat on the counter and unwrapped.
2:45 - started the chimney of lump going.
3:15 - meat on grates and lit coals in sfb. Air temp and smoker both @ 50*. I put a 2" split & a couple chunks of wood in sfb away from basket to warm for later use. Intake vent 1/2 open.
3:30 - chamber @ 252*. -- Closed intake vent to 1/4.
4:15 - @ 225* -- added hickory chunk for smoke and heat, to coals, and started maybe 1/4 to 1/3 chimney to light.
4:30 - added 1/4 chimney of coals and 2" split, opened vent to 1/2
5:00 - Chamber @ 325*. IT @91*. Closed vent to 1/4
5:30 - Chamber at 250*. IT @ 111* Added 1" split
5:45 - Chamber at 260*. IT @ 115*
6:00 - Chamber @ 230*. IT @ 122*
6:30 - Chamber @ 180*. IT @ 133*. Pulled, tented and rested for 25 minutes. IT rose to 136* and dropped to 132* before I sliced some off for dinner.
It was a perfect medium rare.
It was so very juicy and tendet!
Next time I will pull it at 123* and let carryover take it to 126*-128*. We like it a little more rare. But this was still by far the best eye of round I've ever done.
In oven or outside. Still tender enough even sliced at 1/3" thick for dinner. It was as tender as any sirloin. And just as tasty. (I didn't trim any fat off before hand.)
I had planned on slicing very thin to use at family dinner coming up, but now I don't think it will last that long. LOL
Recipe: Like I had one. HA!
A good amount of Kosher salt over all. (More than you think you need)
Add my basic rub I use for most smoking (homemade) I don't use heavily. Just sprinkled on until very well covered, and pat in.
Add MORE fresh cracked pepper to it. (The more the merrier!)
8-10 Cloves of Garlic, smashed, minced & smushed, what have you.
Spread all over entire roast. Wrap tightly with layers of Saran type wrap overnight, or longer.
It's awesome taste that will please you long after dinner!
What? -- No Que View.
Wife not home to take pics while cooking, and too hungry from the smells, to mess with camera later.
But the most important note.... I did have better burning of wood than I had experienced in the past. I used smaller pieces and took the time and effort to remove the heavy bark though.
How do you deal with the thick bark when smoking? I don't sweat the thin bark from small branch wood. It's gone quickly.
I started the eye of round cooking differently than I usually do. Instead of putting it in a preheated smoker at 300* - 375* or more to start, I started this one in a totally cold 50* smoker.
2:00 PM - I set the meat on the counter and unwrapped.
2:45 - started the chimney of lump going.
3:15 - meat on grates and lit coals in sfb. Air temp and smoker both @ 50*. I put a 2" split & a couple chunks of wood in sfb away from basket to warm for later use. Intake vent 1/2 open.
3:30 - chamber @ 252*. -- Closed intake vent to 1/4.
4:15 - @ 225* -- added hickory chunk for smoke and heat, to coals, and started maybe 1/4 to 1/3 chimney to light.
4:30 - added 1/4 chimney of coals and 2" split, opened vent to 1/2
5:00 - Chamber @ 325*. IT @91*. Closed vent to 1/4
5:30 - Chamber at 250*. IT @ 111* Added 1" split
5:45 - Chamber at 260*. IT @ 115*
6:00 - Chamber @ 230*. IT @ 122*
6:30 - Chamber @ 180*. IT @ 133*. Pulled, tented and rested for 25 minutes. IT rose to 136* and dropped to 132* before I sliced some off for dinner.
It was a perfect medium rare.
It was so very juicy and tendet!
Next time I will pull it at 123* and let carryover take it to 126*-128*. We like it a little more rare. But this was still by far the best eye of round I've ever done.
In oven or outside. Still tender enough even sliced at 1/3" thick for dinner. It was as tender as any sirloin. And just as tasty. (I didn't trim any fat off before hand.)
I had planned on slicing very thin to use at family dinner coming up, but now I don't think it will last that long. LOL
Recipe: Like I had one. HA!
A good amount of Kosher salt over all. (More than you think you need)
Add my basic rub I use for most smoking (homemade) I don't use heavily. Just sprinkled on until very well covered, and pat in.
Add MORE fresh cracked pepper to it. (The more the merrier!)
8-10 Cloves of Garlic, smashed, minced & smushed, what have you.
Spread all over entire roast. Wrap tightly with layers of Saran type wrap overnight, or longer.
It's awesome taste that will please you long after dinner!
What? -- No Que View.
Wife not home to take pics while cooking, and too hungry from the smells, to mess with camera later.
But the most important note.... I did have better burning of wood than I had experienced in the past. I used smaller pieces and took the time and effort to remove the heavy bark though.
How do you deal with the thick bark when smoking? I don't sweat the thin bark from small branch wood. It's gone quickly.
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