Got a nice Eye Round last week. Dry-brined overnight, seasoned, smoked to an IT of 125, and now available for making plenty of roast beast sandwiches.
As arrived:
Trimmed, dry-brined, and rubbed:
Smoked:
Big reveal:
Glad for the deli slicer, even if it does send bits of seasoning everywhere:
Multigrain rolls from the bakery, smoked Gouda, heirloom tomato, spring mix lettuce, and of course a nice slather of horseradish and homemade mayo. Time to eat! (Technically, time to move the Gouda on top of the roast beef and broil just long enough to melt the cheese, and then eat, but this is a nicer photo of the roast beef, itself)
As arrived:
Trimmed, dry-brined, and rubbed:
Smoked:
Big reveal:
Glad for the deli slicer, even if it does send bits of seasoning everywhere:
Multigrain rolls from the bakery, smoked Gouda, heirloom tomato, spring mix lettuce, and of course a nice slather of horseradish and homemade mayo. Time to eat! (Technically, time to move the Gouda on top of the roast beef and broil just long enough to melt the cheese, and then eat, but this is a nicer photo of the roast beef, itself)