Smoking eye of round beef using electric smoker

[Sholzman]

using my masterbuilt 30in electric smoker with (brand new maiden voyage) slow smoker attachment. I call it a cold smoker attachment cuz you can smoke at any temp.
I have 1 plain for the wife and daughters they are weird she just likes plain meat and smoke . Then for me and my son I did a mustard and honey rub with A katys kitchen northwoods steak seasoning rub on it . I'm gonna try a 2hour hard smoke at 180° then kick it up to about 210 with a regular smoke for remaining time . I'm thinking about 6-8 hrs . I'll keep ya informed

 

[Scott Eisenbraun]

What is your finished target temperature?

 

[SmokinAl]

Looks good so far, we like ours rare, so I usually pull them out at 120, and let them cool down & refrigerate overnight. Then use the meat slicer to shave them paper thin for roast beef sammies!
Make sure to save all the juices for an Au Jus.
Al

 

[Scott Eisenbraun]

Heat plenty of Au Jus on stove, throw a sandwich's worth of sliced beef in for 30 seconds, add to toasted hoagie roll with caramelized onions, French Dip heaven!

 

[Sholzman]

4 hrs down

 

[Sholzman]

What is your finished target temperature?

Somewhere around

What is your finished target temperature?

150-155 med. Well that's what the family likes . I rather 140 .

 

[gmc2003]

I'm in the rare(125* range) and slice thin group also. BTW how'd it turn out?

Chris