Smoked eye of round

[jcam222]

I took the week off for a sanity break staycation. Of course any day it doesn’t rain that means smoking or grilling some meat. Here’s one of several projects this week. Eye of round trimmed up and injected with 60/40 blend of Minors beef broth snd Rib Rack sugar free garlic and herb marinade. I won an assorted case of Dos Pendejos rubs a few months ago so broke out a couple. Smokin it is a basic SPOG with a twist, salt is mesquite smoked. Also added some of their Mooey Especial.

Fired up the Lang with a little charcoal and rub a mix of apple and cherry wood.

Smoked to 140F and into the cambro for a rest before hitting the cutting board for a taste test. It coasted I’d say to 150F so a little past target temp. Still very juicy and taste is the best I’ve done. I’ll inject that blend again. The mesquite hint on the outside is perfect on the beef too.

I put it in the freezer for a bit prior to slicing then to the Chef Choice for the thin slicing.

Sandwich time , or in this case a nice lettuce wrap. Romaine, Swiss cheese, tomato, liberal amounts of the beef and a nice local creamy horseradish sauce. The pepperocini were the perfect accompaniment. I need to score some more deals on eye of round. This yielded about 4 1/2 lbs and won’t make it long between us, family and friends. Thanks for looking!

 

[crazymoon]

JC222, Looks delicious !

 

[fxsales1959]

I took the week off for a sanity break staycation. Of course any day it doesn’t rain that means smoking or grilling some meat. Here’s one of several projects this week. Eye of round trimmed up and injected with 60/40 blend of Minors beef broth snd Rib Rack sugar free garlic and herb marinade. I won an assorted case of Dos Pendejos rubs a few months ago so broke out a couple. Smokin it is a basic SPOG with a twist, salt is mesquite smoked. Also added some of their Mooey Especial. View attachment 632937Fired up the Lang with a little charcoal and rub a mix of apple and cherry wood.View attachment 632938Smoked to 140F and into the cambro for a rest before hitting the cutting board for a taste test. It coasted I’d say to 150F so a little past target temp. Still very juicy and taste is the best I’ve done. I’ll inject that blend again. The mesquite hint on the outside is perfect on the beef too.View attachment 632939View attachment 632940I put it in the freezer for a bit prior to slicing then to the Chef Choice for the thin slicing.View attachment 632941Sandwich time , or in this case a nice lettuce wrap. Romaine, Swiss cheese, tomato, liberal amounts of the beef and a nice local creamy horseradish sauce. The pepperocini were the perfect accompaniment. I need to score some more deals on eye of round. This yielded about 4 1/2 lbs and won’t make it long between us, family and friends. Thanks for looking!View attachment 632942

looks great. might have to hybrid sous vide smoke one of those and thin slice with my LEM.

 

[jaxgatorz]

Looks great !!

 

[gmc2003]

Nice looking roast beef Jeff, and I like the idea of the lettuce roll-ups.

Point for sure
Chris

 

[chopsaw]

Nice work Jeff . That looks fantastic .

 

[TNJAKE]

Heck yes Jeff. Looks awesome. Please take my lettuce wrap and wrap that in bread lol. Other than that I wouldn't change a thing. Nice work bud

 

[DRKsmoking]

The full roast, cooked picture is perfect, and that's how I like mine sliced for sandwiches. But I need a bun wrapped around my lettuce.

very nice plate Jeff

David

 

[cmayna]

Nice work. What temp did you smoked at?

 

[912smoker]

Beautiful work Jeff and love that color !

Keith

 

[jcam222]

Nice work. What temp did you smoked at?

I ran around 250-275 Was cooking a few other things inside so varied some based on feeding the Lang wood. I don’t stress too much +/- 25 degrees.

 

[jcam222]

Heck yes Jeff. Looks awesome. Please take my lettuce wrap and wrap that in bread lol. Other than that I wouldn't change a thing. Nice work bud

The full roast, cooked picture is perfect, and that's how I like mine sliced for sandwiches. But I need a bun wrapped around my lettuce.

very nice plate Jeff

David

Lol I ate half as a wrap. It proved a little messy so wrapped the last half in two slices of Lewis keto 5 seed bread.

 

[jcam222]

Looks great !!

Nice looking roast beef Jeff, and I like the idea of the lettuce roll-ups.

Point for sure
Chris

Nice work Jeff . That looks fantastic .

Thanks guys!

 

[DRKsmoking]

Lol I ate half as a wrap. It proved a little messy so wrapped the last half in two slices of Lewis keto 5 seed bread.

Messy or not , it's still good eats. I hate that when I make a great ( big ) sandwich and the whole thing just falls apart...than out comes the fork and fingers.

But that's just me, lol

David

 

[xray]

That’s some good looking beef Jeff and one of my favorite things once horseradish and pepperocini get involved!

I’m seeing the price of EOR starting to drop a bit, I’ll have to snag some soon for sliced beef and jerky.

 

[tx smoker]

Looks fantastic Jeff. I'd be all over that lettuce wrap!! Right up my alley buddy and another great cook.

Robert

 

[papa billy goat]

I took the week off for a sanity break staycation. Of course any day it doesn’t rain that means smoking or grilling some meat. Here’s one of several projects this week. Eye of round trimmed up and injected with 60/40 blend of Minors beef broth snd Rib Rack sugar free garlic and herb marinade. I won an assorted case of Dos Pendejos rubs a few months ago so broke out a couple. Smokin it is a basic SPOG with a twist, salt is mesquite smoked. Also added some of their Mooey Especial. View attachment 632937Fired up the Lang with a little charcoal and rub a mix of apple and cherry wood.View attachment 632938Smoked to 140F and into the cambro for a rest before hitting the cutting board for a taste test. It coasted I’d say to 150F so a little past target temp. Still very juicy and taste is the best I’ve done. I’ll inject that blend again. The mesquite hint on the outside is perfect on the beef too.View attachment 632939View attachment 632940I put it in the freezer for a bit prior to slicing then to the Chef Choice for the thin slicing.View attachment 632941Sandwich time , or in this case a nice lettuce wrap. Romaine, Swiss cheese, tomato, liberal amounts of the beef and a nice local creamy horseradish sauce. The pepperocini were the perfect accompaniment. I need to score some more deals on eye of round. This yielded about 4 1/2 lbs and won’t make it long between us, family and friends. Thanks for looking!View attachment 632942

I was thinking about smoking an eye of round and using it in chili that I’m going to be working on. Has anyone tried it?

 

[jcam222]

I was thinking about smoking an eye of round and using it in chili that I’m going to be working on. Has anyone tried it?

May end up a little dry as it’s very lean. Shouldn’t be awful though

 

[Steve H]

DAAAAAMNNNN Jeff! That is a heck of an EOR! I wouldn't if I'd eat it. Or take it out on a date.

 

[chopsaw]

I wouldn't if I'd eat it. Or take it out on a date.

One just might get you the other .