Eye round has become one of my favorites . Sliced thin on a bun , or open faced .
I inject mine with Tony C's . Like to use the garlic herb for beef but I had a open bottle of the creole butter . I inject , fridge over night . Then smoke the next day , cool and back in fridge another night . Slice the 3rd day cold . This is great sliced and eaten cold , but I also heat up a pot of beefy onion soup and use tongs to warm a serving , or further cook it if it's to rare for someone .
Ready to inject
Off the smoker , used the MES 30 .I don't run much smoke on this .
Got away from me on the internal temp . I think it was 140 ish when I pulled it out
Fridge over night and sliced the next day . Still tender and juicy .
To make the sandwich , I heat the soup and dip some beef . I put Swiss cheese and some temporary blindness on the bottom bun .
Then add the beef .
More cheese and close it up .
Turns out pretty good .
I inject mine with Tony C's . Like to use the garlic herb for beef but I had a open bottle of the creole butter . I inject , fridge over night . Then smoke the next day , cool and back in fridge another night . Slice the 3rd day cold . This is great sliced and eaten cold , but I also heat up a pot of beefy onion soup and use tongs to warm a serving , or further cook it if it's to rare for someone .
Ready to inject
Off the smoker , used the MES 30 .I don't run much smoke on this .
Got away from me on the internal temp . I think it was 140 ish when I pulled it out
Fridge over night and sliced the next day . Still tender and juicy .
To make the sandwich , I heat the soup and dip some beef . I put Swiss cheese and some temporary blindness on the bottom bun .
Then add the beef .
More cheese and close it up .
Turns out pretty good .