Eye of Round

[rabbithutch]

I bought a 3-lb eye of round this week. Is this cut amenable to smoking or would be better to roast it in the oven?

Either way, I would appreciate help on prepping and cooking it.

TIA

Sorry! Forgot to mention that the roast is a select grade and that my smoker is an OC Brazos offset stick burner.
Would also like information re cooking time, generally.

TIA again

 

[SmokinAl]

I usually make pastrami with it, but just smoking it to an IT of about 145 is good too (med/rare).

The thing is it makes great sammies if you have a meat slicer & can slice it real thin.

Al

 

[rabbithutch]

Thanks, Al!

I just rubbed it with SPOG. It's in the reefer until tomorrow when I plan to smoke it. I have a pan that holds about a quart of water. Trying to decide now if I am going to add a couple of spatched chickens and may a STL pork rib rack. Seems a shame to waste the heat and smoke.

 

[rabbithutch]

Here are the results of today's smoke. I had a bit of trouble with wet wood not getting hot enough or holding a heat. Then, the heat ran away with me and got a little too high,

All in all I think it turned out OK. Tasted good too.

File Mar 06, 6 31 22 PM.jpeg

• rabbithutch
• Mar 6, 2017

File Mar 06, 6 30 47 PM.jpeg

• rabbithutch
• Mar 6, 2017

 

[b-one]

Looks good,massive smoke ring! Rare to med rare good for all sorts of stuff!

 

[sonnysmoker]

Looks good!

Ill pick up a whole eye of round from costco or my local grocery. I usually slice it into steaks and follow a recipe where you simmer the steaks with wine and onions/garlic. Roasted in the oven to 135-145 is a good option to, with eye of round the higher the temp the better.

Eye of round is a bit too lean for the smoker in my opinion. Ive tried every well known cut of roast (brisket not included) on my smoker and the best results came from blade roast.

 

[dirtsailor2003]

Eye of round can be a great smoke. Yours looks great! When I do them on the smoker I keep the pit temp low, 180-225. Smoke until the IT hits 130-135. Rest 35-45 minutes. Sliced thin makes nice French dip or open face beef sandwees.