Smoking Eye of Round for deli sliced sandwitches

[floridasteve]

I'm planning of smoking an Eye or Round to thin slice for sandwitches. I've done this before, long before, but can't find notes for time and temp. Can y'all help me out?

 

[sandyut]

I would sous vide it first at your desired rareness, then smoke at a lower temp for a couple hours and make sure it doesn't get too done.

 

[Brokenhandle]

Smoked Eye Round Deli Style (A Rare Bear Smoke)

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...

www.smokingmeatforums.com

Check that out... one of Bearcarver's step by steps

Ryan

 

[mr_whipple]

This is what I did last time. Looks like its been a while.

Roast Beast on the Rotisserie

Been wanting to do some beef on the spinner so this is what went down. Grabbed a two pack of EOR at Costco for a reasonable price, I think $3/lb. I'd hafta look at the bag in the trash. The piece I selected of the two was the more uniform in shape, and at about 3 lbs 10 oz was gonna be a hot...

www.smokingmeatforums.com

 

[thirdeye]

Any of the rump or round roasts I make for sandwiches, I flavor smoke, then do a controlled oven finish. Then chill overnight before slicing. It takes a lot of will power but the reward is really moist slices of beef.

 

[floridasteve]

I would sous vide it first at your desired rareness, then smoke at a lower temp for a couple hours and make sure it doesn't get too done.

Thanks Sandy, I was thinking about that too. Its worked well for me in the past for ribs.

 

[floridasteve]

Smoked Eye Round Deli Style (A Rare Bear Smoke)

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...

www.smokingmeatforums.com

Check that out... one of Bearcarver's step by steps

Ryan

I have those bookmarked, but didn't think of that

 

[Brokenhandle]

I have those bookmarked, but didn't think of that

It's easy to do around here! Rainy and windy here so spent alot of the day going through bookmarks, stuff I've downloaded from here, and the ever growing to do list.

Ryan

 

[Cody_Mack]

I'm planning of smoking an Eye or Round to thin slice for sandwitches. I've done this before, long before, but can't find notes for time and temp. Can y'all help me out?

I smoked a few hours to IT 130 then Sous Vide for 24 hours. Very very good! Basic seasoning of SPOG