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Thinking of doing an eye round

dauntless

Meat Mopper
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Joined Jun 1, 2010
I have a very small (2.5lbs) eye round roast, I am thinking rub it down, spritz with a beef marinade, hang some bacon off the top, then smoke with hickory around 220-230 till medium/med rare. Your thoughts and experience is requested.  I have never done anything like this before.
 

dauntless

Meat Mopper
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20
Joined Jun 1, 2010
There will be some view when I do it, just not sure about this cut of meat. How should I cut it when done..thin for sandwiches or slice like a roast???
 

pit 4 brains

Master of the Pit
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Isn't that a lean cut? I think you may want to wrap that in a bacon weave instead of just a few slices. Maybe even a little vinegar-based injection like Italian dressing or even a raspberry vineagrette or something of that nature. I like med rare and no more so the 145 mark would be my target.. Definately post it up.. Something I've been wanting to try for a while..
 

raptor700

Master of the Pit
OTBS Member
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I'm with Pit on this, I personaly have not tried the Eye (yet). But I use the bacon weave on my pork loins and they are very tender and juicy! Good Luck, can't wait to see your finished Eye!!
 

dauntless

Meat Mopper
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Joined Jun 1, 2010
Thanks for the link and tips!!! I think the plan is set:

rub with a steak rub that I have perfected (in my eyes only of course, you pros prob have better), let it sit over night, spritz with a marinade mixture, wrap in bacon (weave like a fatty maybe), let sit for a couple hours, then smoke at low temps (220-230) till temps get around 145-150 pull and let sit in foil for 30 mins or so and then cut thicker than sandwiches but thinner than a roast (1/2" or so)
 

rw willy

Smoking Fanatic
OTBS Member
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Joined Feb 7, 2008
Just make sure your rub is not to heavy on salt.  I feel that a salty rub left on overnight doesn't do the meat any favors.  My $0.02.

Enjoy your smoke.
 

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