Smoked Eye Round Deli Style Roast Beef
OK—So I finally found some Beef Eye Rounds on sale, so I got 3 of them at about 6 pounds a piece.
My plan was to Sous Vide them and slice them real thin for Deli Roast Beef.
So I did one in my Sous Vide Supreme, and posted it last week.
It made awesome Hot Roast Beef with Gravy Sammies, but I didn’t like the texture sliced thin for Deli Roast Beef.
So since the best Deli type Roast Beef I ever made was a Slow-Smoked Sirloin Tip Roast, I decided to do these two Eye Rounds just like I did that one.
9-18-2018 (Prep Time)
So I removed the two Eye Rounds from the Vacuum sealed bags I had ready for my SV, And Prepped them for Smoking.
I had already removed the Fat & Silver Skin from them, so all I did was Rinse, pat dry, Cover with L&P Bold, CBP, Onion Powder, and Garlic Powder.
Then I put them on a Wire Cooling Rack, both in one Foil Pan, Covered & put in the fridge for an overnight rest.
9-19-2018 (Smoking Time)
9:45 AM————Preheat MES 40 to 225°. Also fill two rows of my AMNPS with Hickory Pellets, and Light one end.
10:30 AM———-Put Meat Pan on Rack #2, and put AMNPS on bottom rack on Right End. Pull Chip Dumper out 3” & Rotate 180°.
12:30 AM———-Sterilize & insert a Meat Probe in each Eye Round. IT was Left-104°/ Right-111°.
1:00 PM———-IT was L-120°/ R-126°.
1:30 PM——-—IT was L-129°/ R-133°.
2:00 PM———-IT was L-136°/ R-138°.
2:15 PM———-IT was L-138°/R-140°. Cut Heat back to 130°.
2:30 PM———-IT was L-140°/R-140°. Kill Heat, but leave Meat in Smoker.
3:00 PM———-IT-140° each. Remove & bring in.
Slice the ends off for Supper. Mrs Bear added Taters Au Gratin & Sugar Snap Peas to our plates.
Cut Smoked Eye Rounds in half, put in container & into Fridge overnight.
Next day put meat in Freezer for 4 hours & slice all Thin like Deli Lunchmeat.
Put in 13 Vac seal bags & put in freezer before sealing to avoid the sucking of the meat juices by my Vac Sealer.
Ended up with 5 pounds of Smoked Roast Beef for Sammies (Coming Soon).
Thanks for stopping by,
Bear
Two Eye Rounds seasoned & ready for Smoker:
Through the Looking Glass:
Finished Smoking, separated leftover pellets & Kill Heat to hold for a Rest:
Closer Look:
Brought in---Ready to collect juices from bottom of pan & slice the Ends for Supper:
Bear's Supper--Smoked Roast Beef, Taters Au Gratin, and Sugar Snap Peas:
Freeze for 4 hours before Slicing:
Half Done with slicing:
All Finished Slicing:
Close-up of 5 pounds of Smoked Roast Beef Slices (Deli Style):
13 Bags for Freezer--Then Sealed for Freezing. Green container for next two night's Suppers:
13 Bags sealed for Freezer, totaling 5 pounds:
OK—So I finally found some Beef Eye Rounds on sale, so I got 3 of them at about 6 pounds a piece.
My plan was to Sous Vide them and slice them real thin for Deli Roast Beef.
So I did one in my Sous Vide Supreme, and posted it last week.
It made awesome Hot Roast Beef with Gravy Sammies, but I didn’t like the texture sliced thin for Deli Roast Beef.
So since the best Deli type Roast Beef I ever made was a Slow-Smoked Sirloin Tip Roast, I decided to do these two Eye Rounds just like I did that one.
9-18-2018 (Prep Time)
So I removed the two Eye Rounds from the Vacuum sealed bags I had ready for my SV, And Prepped them for Smoking.
I had already removed the Fat & Silver Skin from them, so all I did was Rinse, pat dry, Cover with L&P Bold, CBP, Onion Powder, and Garlic Powder.
Then I put them on a Wire Cooling Rack, both in one Foil Pan, Covered & put in the fridge for an overnight rest.
9-19-2018 (Smoking Time)
9:45 AM————Preheat MES 40 to 225°. Also fill two rows of my AMNPS with Hickory Pellets, and Light one end.
10:30 AM———-Put Meat Pan on Rack #2, and put AMNPS on bottom rack on Right End. Pull Chip Dumper out 3” & Rotate 180°.
12:30 AM———-Sterilize & insert a Meat Probe in each Eye Round. IT was Left-104°/ Right-111°.
1:00 PM———-IT was L-120°/ R-126°.
1:30 PM——-—IT was L-129°/ R-133°.
2:00 PM———-IT was L-136°/ R-138°.
2:15 PM———-IT was L-138°/R-140°. Cut Heat back to 130°.
2:30 PM———-IT was L-140°/R-140°. Kill Heat, but leave Meat in Smoker.
3:00 PM———-IT-140° each. Remove & bring in.
Slice the ends off for Supper. Mrs Bear added Taters Au Gratin & Sugar Snap Peas to our plates.
Cut Smoked Eye Rounds in half, put in container & into Fridge overnight.
Next day put meat in Freezer for 4 hours & slice all Thin like Deli Lunchmeat.
Put in 13 Vac seal bags & put in freezer before sealing to avoid the sucking of the meat juices by my Vac Sealer.
Ended up with 5 pounds of Smoked Roast Beef for Sammies (Coming Soon).
Thanks for stopping by,
Bear
Two Eye Rounds seasoned & ready for Smoker:
Through the Looking Glass:
Finished Smoking, separated leftover pellets & Kill Heat to hold for a Rest:
Closer Look:
Brought in---Ready to collect juices from bottom of pan & slice the Ends for Supper:
Bear's Supper--Smoked Roast Beef, Taters Au Gratin, and Sugar Snap Peas:
Freeze for 4 hours before Slicing:
Half Done with slicing:
All Finished Slicing:
Close-up of 5 pounds of Smoked Roast Beef Slices (Deli Style):
13 Bags for Freezer--Then Sealed for Freezing. Green container for next two night's Suppers:
13 Bags sealed for Freezer, totaling 5 pounds:
FINI
