Eye of the round

[culpepersmoke]

My nephew asked me to smoke an eye of round for is lunch sandwiches. I smoked one for him, pulled it at around 138 degrees then sliced it thin. He seemed to like it but I thought it was a little dry. He’s wanting some more, so I’m thinking about marinating it or injecting.
Any thoughts on a marinade or injection that would keep the beef flavor but tenderize it a bit?
Thanks
Gordon

 

[SmokinEdge]

Inject with salted beef broth and phosphate. Will bump the flavor and keep it juicy. You can also simmer the broth with seasoning and herbs. Garlic onion carrot and celery with rosemary and thyme. Strain and cool then inject. Rest a day in fridge then smoke.

 

[chopsaw]

Shop – Tony Chachere's

www.tonychachere.com

Tony C's roasted garlic and herb on beef .

 

[normanaj]

I keep it simple,inject with beef stock/broth.

Personally I would knock off about 10℉ when you pull it but that's just my personal preference.

 

[jcam222]

I inject with Minors beef broth at 1.5x strength and gaspppppp sometimes add a little liquid smoke haha

 

[chopsaw]

I thought it was a little dry. He’s wanting some more, so I’m thinking about marinating it or injecting.

Tony's or any injection with phosphates will fix that . I like the Tony C's , because some of the others are on the salty side for me .
I have the stuff to mix my own , but Tony's is a product you should find at your local grocery .

As said above , a good shot of beef broth works also .
Personally , I thinks sirloin or top or bottom round would be a better choice for sandwich meat .
This is sirloin . Smoked to around 132 .

 

[culpepersmoke]

Thanks everyone, I’ll probably do another this weekend.

 

[Elf@shore]

ROAST BEEF: Try RUMP ROAST, Has more marbled fat to help the moister and flavor !
Its part of Bottom Round family.
IMO: I season my roast and add a nice 1/2 in of apple juice/cider under it.
Adds flavor, breaks down the protein ,also insulates the meat from high heat too !

 

[Cody_Mack]

How much total liquid should I inject? 10% of weight?

And how much STTP? .4%

I have a 2.33# EOR I need to cook or freeze.

 

[Gonna Smoke]

I just bought a CAB Prime EOR with no plans on what I'm going to do with it. Just over 7 lbs. and was $5.99/lb. I thought it was a good price and I'd figure out something...

 

[Cody_Mack]

How much total liquid should I inject? 10% of weight?

And how much STTP? .4%

I have a 2.33# EOR I need to cook or freeze.

Well I went ahead and mixed up a cup of beef broth and added some basic seasonings and worchestershire sauce and .4% STTP. Tried to inject this but it had extreme back pressure trying to push the plunger...seems like more squirted out into the kitchen than stayed in the meat. So I just spot injuected a little and onto the smoker.

On low smoke on the Windwood for four hours and temp hit 132, anf just now bagged and into the SV bath at 131 for a day at least. Looking forward to some roast beef sammies!

 

[crazymoon]

I just bought a CAB Prime EOR with no plans on what I'm going to do with it. Just over 7 lbs. and was $5.99/lb. I thought it was a good price and I'd figure out something...

EOR makes the best jerky!