Whole eye of round

[moresmoke]

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• moresmoke
• Feb 17, 2017

Never tried smoking this but I'm looking forward to it. Not sure if I want to salt pepper garlic or use my go to mustard and BBQ rub. Going to hang in pit barrel and drink some old school beer.

 

[ab canuck]

Either should work, Low and slow and of course the bevies to pass the time..... 

 

[moresmoke]

And classic country vinyl of course

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• moresmoke
• Feb 17, 2017

 

[SmokinAl]

That cut makes fantastic sammies when thin sliced.

Al

 

[moresmoke]

Pork loin for good measure. I never smoke meat alone.

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• moresmoke
• Feb 17, 2017

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• moresmoke
• Feb 17, 2017

 

[moresmoke]

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• moresmoke
• Feb 17, 2017

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• moresmoke
• Feb 17, 2017

 

[xray]

Milwaukee Beast!! Haha. That eye of round would make good French dip sandwiches

 

[moresmoke]

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• moresmoke
• Feb 17, 2017

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• moresmoke
• Feb 17, 2017

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• moresmoke
• Feb 17, 2017

 

[moresmoke]

He's hungry too

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• moresmoke
• Feb 17, 2017

 

[HalfSmoked]

looking awesome waiting for finish slices.

Warren

 

[moresmoke]

Two hours in

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• moresmoke
• Feb 17, 2017

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• moresmoke
• Feb 17, 2017

 

[JckDanls 07]

looking good... what temps are ya pulling them at ??

 

[b-one]

:yeahthat:
I suggest med rare.

 

[moresmoke]

Just pulled Eye at 138 wrapped to rest and loin gonna pull at 160 and wrapped to rest

 

[ab canuck]

Looks good so far......

 

[dirtsailor2003]

Man pull that loin at 145!!!! 160 is a crime! Pork abuse!!!

 

[tropics]

Man pull that loin at 145!!!! 160 is a crime! Pork abuse!!!

Richie 

 

[bmudd14474]

Man pull that loin at 145!!!! 160 is a crime! Pork abuse!!!

Man pull that loin at 145!!!! 160 is a crime! Pork abuse!!!

:yeahthat:
Richie 

Add another one on the 145 bus. Remember it will continue to rise 5-10 degrees while resting.

 

[dls1]

Add another one on the 145 bus. Remember it will continue to rise 5-10 degrees while resting.

X2

 

[moresmoke]

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• moresmoke
• Feb 17, 2017

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• moresmoke
• Feb 17, 2017