Smoking Newb, Risking Family Christmas

[2TrakMind]

Hi all. I am brand new here, and really appreciate the amount of interaction and advice you all give!

I have smoked several chickens and turkeys over the years, but never beef. I have two 6lb eye of round roasts that I am smoking for a family Christmas tomorrow. My smoker is just an ECB that I picked up for free on the side of the road, which I have made modifications to, and can maintain a pretty consistent temp of 225 with. Because it is so small, I am considering cutting each roast in half, so the can fit on the grate better. I just wondered approximately how long I should plan for the smoke to roll. Any thoughts? Thanks!

 

[bregent]

Keep in mind, eye of round is extremely lean and IMO best served rare - medium rare tops. At 3lbs each, probably plan on 75-90 minutes if smoking at 225.

 

[2TrakMind]

Thank you!

 

[SmokinVOLfan]

I inject mine with low sodium beef broth and then put a nice coat of Montreal steak seasoning on the outside. Smoke to 115 then pull off and sear all sides on an extremely hot gas grill. Temp usually up to 125 at this point take off let relax carryover temp up to 130 or so. Then I firm it up in the freezer and run it through the meat slicer for deli style roast beef Sammie’s. I think if you let it rest for 20 min or so in loose tent foil then carve it up you can’t go wrong! Just watch your internal temps. Good luck let us know how it turns out.

 

[2TrakMind]

Thanks for the tip! My mouth is watering, just thinking about it. I am planning to inject it with beef broth, and coating it with coarse salt and pepper. I don't have a gas grill to sear it with, but think I may fire up the ol' charcoal grill nice'n hot. Should do the job.

 

[miller51]

Yeah, couldn't agree with the others more, I'd cook it just like a prime rib and plan to serve rare to med rare because of how lean it is. I usually put a drip/water pan under mine, but you can do it beside if your smoker doesnt allow for under with some celery, carrot, onion and beef broth with a little seasonings and give yourself a nice ajus for the finished product at the end!

Lets see some pics of the final product and let us know how it turned out!

 

[2TrakMind]

One more question. The cuts I bought have a fair amount of fat on the outside of the meat. Do you recommend I leave it on before smoking, or trim it off?

 

[miller51]

One more question. The cuts I bought have a fair amount of fat on the outside of the meat. Do you recommend I leave it on before smoking, or trim it off?

I always leave a little fat and put the meat fat side down to help protect the meat... Some people swear by fat side up to "baste" the meat, but I think its voodoo... It will definitely protect the bottom of the meat from drying out, but you don't want much more then a 1/4 in.

 

[2TrakMind]

I always leave a little fat and put the meat fat side down to help protect the meat... Some people swear by fat side up to "baste" the meat, but I think its voodoo... It will definitely protect the bottom of the meat from drying out, but you don't want much more then a 1/4 in.

Great, thanks!

 

[2TrakMind]

Not the best picture, but oh baby, it was good!!! So tender and juicy. Still have plenty left over for French Dips. Thanks for all your advice, everyone!