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!