Eye round roasts for Memorial Day...few questions

[my87csx481]

I found a couple small eye round roasts in the freezer that I forgot about.  I'm thinking about smokin' 'em for Memorial Day.  Not sure on how I'd serve it...probably sliced for sandwiches...but I'm open to suggestions.

I could use some advice though.  I've never smoked a roast before.  I've really only done pork spare and back ribs and only one pork butt....and some fatties.  I don't think I've ever done any beef.  A tragedy, I know but, I just started out last summer.

What do you guys suggest for a rub?  130 internal temp for rare?  What temp for medium-rare or medium?  Smoked at what temp?

Thanks for any help and suggestions.  Sorry for the long post.

 

[uncle_lar]

I would go basic , garlic , pepper , onion

maybe a little italian seasoning.

us some nice apple wood or hickory

225* to internal of 135 max. there's not allot of marbleing or fat on a sirloin and if you cook it much more its gonna be shoe leather

slice it thin on a nice roll for philly style sammies with some cheese and peppers

 

[raptor700]

I'm with Uncle, salt,pepper,onion,garlic(SPOG)

And anything over 135º is gonna start dryin out.

Let it rest about 1hr and slice thin for some sammies

Don't forget to give us some Qveiw

 

[fpnmf]

Eye round is very lean,,so take it slow and easy..

  Craig

 

[my87csx481]

Thanks for the replies.

One last question, for now, I read in a thread on here to not stick the probe into the meat in the beginning.  I know why (food safety reasons) but, how long should I wait?  The roasts I have are about 3-4 pounds a piece.

Thanks again for the help.

 

[raptor700]

It depends on what temp your smokin at.

At 225º for a 3lb roast i would go about 1-1½ hrs

Or you could sterilize the probe with alcohol before inserting.

 

[flash]

http://www.smokingmeatforums.com/forum/thread/106777/smoked-eye-of-round

Just finished one. Try to stay around 225º and pull it out at 135º internal. We injected with a Butter/Garlic sauce and used Garlic salt, onion powder, Lemon Pepper and Pepper for our spices. Besides what I stated in my post, we have also mixed up some good gravy and mashed taters with this cut of meat. Make sure you slice it thin.

 

[SmokinAl]

I agree with the other guys, I wouldn't let it get past 135. The only difference is I pull mine out of the smoker at 125, foil it & let it sit on the counter. I leave a probe in it & when it hits 135 it's ready for cutting. I usually just cut a couple of slices off to sample then refrigerate over night & thin slice the next day. If it warms up while slicing & gets hard to slice thin I put it in the freezer for 30 minutes then start slicing again.

 

[uncle_lar]

Im with you Al

I  love to just smoke ti then coll it and shave it on the slicer

there are so many different delicious Sammies you can make from it then

I Lilke to buy Jimmy Johns bread and make italian beef sammies and throw under the broiler for a few minutes with provelone

nothing like rare shaved beef to do just about anything with

 

[africanmeat]

I agree with the other guys, I wouldn't let it get past 135. The only difference is I pull mine out of the smoker at 125, foil it & let it sit on the counter. I leave a probe in it & when it hits 135 it's ready for cutting. I usually just cut a couple of slices off to sample then refrigerate over night & thin slice the next day. If it warms up while slicing & gets hard to slice thin I put it in the freezer for 30 minutes then start slicing again.

Sorry Al i am lost how do you pull it out at 125 let it cool on the counter till hit 135

I never smoked eye round roasts .

 

[flash]

Sorry Al i am lost how do you pull it out at 125 let it cool on the counter till hit 135

I never smoked eye round roasts .

 LOL, well while in the foil it should continue to cook a bit, although a 10º upswing from a low of 125º might be a bit much.