Had an eye of round in the freezer for a few months now and every time I go to open it it just stares at me wanting some smoke. Well Saturday was the day.
Started out with a good size hunk.
There was a lot of fat and silver skin on this one so had to do some trimming
The pile looks a lot bigger in the picture than it actually was. Did kind of hack job in a few spots trying to get all that silver skin off.
Ready for injection and rub. Injected with low sodium beef broth, rubbed down with A1, and coated in montreal steak seasoning
Put them in the smoker at 225. Have a new Inkbird I have been wanting to try out but ran out of time and didn't have time to get it setup so used the ole TP-20
Nice TBS can barely see
(And yes! I did save that pan of goodness to make Au Jus)
When the roasts reached 125 I pulled them off and took them over to my grill which was running about 600 and seared the whole outside.
Let them rest and cool down on the counter for a little while
Tossed one in the fridge for later slicing and one in the freezer. Pulled the one out of the freezer about an hour and a half later for slicing. Here are the sliced shots from both days.
Had a French dip one night(forgot to get a pic) and then this one last night which was toasted bread, horseradish, swiss, RB, and a little cheddar under the broiler for a few
If you have never done this I highly recommend. Its 10x better than any lunch meat you are going to buy at the deli counter. Only regret is I should have done 2 of them! This stuff goes quick in my house! Thanks for looking
John
Started out with a good size hunk.
There was a lot of fat and silver skin on this one so had to do some trimming
The pile looks a lot bigger in the picture than it actually was. Did kind of hack job in a few spots trying to get all that silver skin off.
Ready for injection and rub. Injected with low sodium beef broth, rubbed down with A1, and coated in montreal steak seasoning
Put them in the smoker at 225. Have a new Inkbird I have been wanting to try out but ran out of time and didn't have time to get it setup so used the ole TP-20
Nice TBS can barely see
(And yes! I did save that pan of goodness to make Au Jus)
When the roasts reached 125 I pulled them off and took them over to my grill which was running about 600 and seared the whole outside.
Let them rest and cool down on the counter for a little while
Tossed one in the fridge for later slicing and one in the freezer. Pulled the one out of the freezer about an hour and a half later for slicing. Here are the sliced shots from both days.
Had a French dip one night(forgot to get a pic) and then this one last night which was toasted bread, horseradish, swiss, RB, and a little cheddar under the broiler for a few
If you have never done this I highly recommend. Its 10x better than any lunch meat you are going to buy at the deli counter. Only regret is I should have done 2 of them! This stuff goes quick in my house! Thanks for looking
John
