Venison Eye of Round with Reverse Sear

budgeMember

Hi. I'm trying to smoke two small venison eye of round steaks. I got the idea from another recipe to smoke them to about 120 degrees internal, then yank them out and quick sear them in a pan with clarified butter at high heat.

The question I have is: since eye of round is very lean, similar to backstrap and tenderloin, should I smoke at a lower temp like 180, or higher to get it done faster?

Any help is appreciated. Thanks.

6/15/156:27 PM

Original Post

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