The happier kind of "Eeyore"

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Fire Starter
Original poster
Apr 9, 2019
Washington, DC

Dry rub of mostly salt, (multiple kinds of) pepper, and onion & mushroom powders. Uncovered in the fridge overnight.

Temperatures this week looked like a Powerball drawing but I picked a decent day to smoke a couple of eye of rounds (...eyes of round? EoR's, either way). They made good steaks and - with a horseradish cream sauce, smoked pepperjack, fresh tomato, pickled onion, and quality potato rolls - some excellent roast beef sammies!


[not pictured: garlic-honey mustard sauce]
For leaner cuts, I cook to rare. Even after a long rest, cutting up these steaks nearly flooded my carving board with juices. I had thought about using an injection, but these did not end up needing it.


I prefer a few (dainty?) sliders versus one big sandwich. And yes, of course, I did (lightly) toast the bread before assembly; onions and horseradish sauce are hidden under the meat. The commercial-grade slicer that I picked up from a defunct deli makes a tremendous difference in getting practically paper-thin slices, which makes a big difference in texture & quality.


Smoking Fanatic
Aug 9, 2020
EoR makes a tolerable pastrami too, cooked to med rare. This mushroom powders you speak of sound very tempting.

tasty job


Smoking Fanatic
★ Lifetime Premier ★
Aug 5, 2018
That looks great! The title had me thinking donkey, so I had to click..........

Coach JoeQB

Smoke Blower
Feb 21, 2023
Eye Round is my favorite for roast beef. I smoke it but with a very simple rub. Great cook on it, nice job.

I usually slice it thin.


Texas Cookin'

Smoking Fanatic
SMF Premier Member
Jan 28, 2019
Nice job on the roast beef. Great snag on the slicer! I’m sure that thing is nice to have around. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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