• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Eye of round?

Tender-butt

Newbie
11
6
Joined May 3, 2021
I’ve got a 5lb ish eye of round roast. I want to smoke it. Is it best to smoke it kinda like a brisket 225 until about 165 degrees then wrap and cook until probe tender? Or is it better to say smoke it at 225 until 130 internal give it take then sear it like reverse searing a steak?

What about smoking it on a lower temp like say 175-200?

Any help would be greatly appreciated. Only thing I’ve ever done with eye of round is to throw it in a crock pot to make roast beef or beef stew.
 

BigW.

Smoking Fanatic
400
220
Joined May 13, 2019
Several great sandwich threads recently. Here is one:
 

negolien

Smoking Fanatic
705
580
Joined Jan 1, 2020
Yeah those aren't like eating meats as I like to call em I got a Beef cross cut of chuck and it was sooooo lean it DID NOT make for a pot roast type meat.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
48,955
9,110
Joined Jun 22, 2009
Smoke to med/rare, thin slice & it will make some really good roast beef Sammie’s!
Al
 

noboundaries

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,881
3,304
Joined Sep 7, 2013
OR, you could slice it into 1" thick pieces, cure, and make dried beef. I've switched away from making jerky and do this instead. WAAAY easier. When I need a little protein, I slice little pieces and enjoy. Shredding it makes great SOS! (Shhhtuff on a Shingle)
 

Tender-butt

Newbie
Thread starter
11
6
Joined May 3, 2021
OR, you could slice it into 1" thick pieces, cure, and make dried beef. I've switched away from making jerky and do this instead. WAAAY easier. When I need a little protein, I slice little pieces and enjoy. Shredding it makes great SOS! (Shhhtuff on a Shingle)
Humm interesting I’ve never made “dried beef.”
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
43,233
15,655
Joined Sep 12, 2009
Smoke to med/rare, thin slice & it will make some really good roast beef Sammie’s!
Al
Exactly!! Below is what Al's talking about----5 pounds of Med/Rare Thin sliced Smoked Eye Round:
IMG_2677.jpg
 

edmonds

Smoke Blower
123
182
Joined Dec 6, 2020
Or is it better to say smoke it at 225 until 130 internal give it take then sear it like reverse searing a steak?
Yea, that's the way to do it.
Do a dry brine overnight (only needs salt and pepper). And put a drip pan underneath with some water/broth, maybe vegetables. Remove pan before doing reverse sear and make gravy.
 

Tender-butt

Newbie
Thread starter
11
6
Joined May 3, 2021
So I wound up smoking it at 175 for one hour then up to 225 until it hit 135. I let it rest. It hit 140 internal. Turned out way freggin juicer and taster than I expected. I seared it with a torch. My pops immediately reached for the bread and gravy for an open faced roast beef. I did the same. OMG it was good. I was rather surprised at how juicy it was. I started slicing it on the table lol that turned into a mess. Juice everywhere. 😂

I’m going to buy some eye of round again try some other suggestions y’all have posted.

Thanks.
 

bauchjw

Master of the Pit
SMF Premier Member
2,111
1,160
Joined Aug 3, 2015
So I wound up smoking it at 175 for one hour then up to 225 until it hit 135. I let it rest. It hit 140 internal. Turned out way freggin juicer and taster than I expected. I seared it with a torch. My pops immediately reached for the bread and gravy for an open faced roast beef. I did the same. OMG it was good. I was rather surprised at how juicy it was. I started slicing it on the table lol that turned into a mess. Juice everywhere. 😂

I’m going to buy some eye of round again try some other suggestions y’all have posted.

Thanks.
Sounds great! Get some pictures next time!
 

GonnaSmoke

Master of the Pit
1,449
2,115
Joined Sep 19, 2018
So I wound up smoking it at 175 for one hour then up to 225 until it hit 135. I let it rest. It hit 140 internal. Turned out way freggin juicer and taster than I expected. I seared it with a torch. My pops immediately reached for the bread and gravy for an open faced roast beef. I did the same. OMG it was good. I was rather surprised at how juicy it was. I started slicing it on the table lol that turned into a mess. Juice everywhere. 😂

I’m going to buy some eye of round again try some other suggestions y’all have posted.

Thanks.
Sounds great! Get some pictures next time!
Without pictures, it didn't happen... :emoji_laughing:
Seriously though, we like our food porn here...
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.