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Anyone have any advice for cooking one of these? Got one real cheap at $1.79/lb., they're usually much more around these parts. Searched through the forums and most of the advice seems to be hot and fast. Although Meathead from Amazing Ribs recommends cooking it like a rib roast, low & slow to rare/medium rare then a real hot reverse sear. I'm leaning towards trying that method.

Thoughts?
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Assuming it's not for chuckies/pulled beef, I like the smoker temp of 180-190* for low & slow until internal meat temp reaches 100* and then the hot oven or sear until it's 120* or so rare, followed-up with the 'rest period'. I have not done this with an eye of round roast, but it is the method I now use for rib eye roasts, tri-tip, & similar beef cuts. Good luck!
quote:
Originally posted by olysmokes:
Assuming it's not for chuckies/pulled beef, I like the smoker temp of 180-190* for low & slow until internal meat temp reaches 100* and then the hot oven or sear until it's 120* or so rare, followed-up with the 'rest period'. I have not done this with an eye of round roast, but it is the method I now use for rib eye roasts, tri-tip, & similar beef cuts. Good luck!


I have smoked such rounds cook as above and then slice very thin. Then this works well for hot roast beef and also cold sandwiches. Thin seems to equal tender
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Originally posted by AndyJ:
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Originally posted by cal:
They are what I use to make beef jerky! Razzer


Awesome! We shall soon see what I end up with. Doing the low heat with a reverse sear method. If it's inedible, we'll go vegetarian. Rice pilaf & garlic asparagus.


Good luck....but this is what you could have had. Big Grin

Yeah they were from the FEC. I used Hi Mountain jerky mix. It has a cure in it, so they get the nice color. Bill, from Cookshack, has a utube that shows how to make jerky in the electrics. He leaves the door open during his method to "dry" the jerky.

The Eye of the round has very little fat and if you take it about half frozen it's easy to get nice slices from.
Well, it turned out pretty darned good. Used MaxQ's Brisket Rub that I received in the last exchange and some Simply Marvelous Peppered Cow. Actually, it didn't turn out as overcooked as it looks. Was a nice pink medium rare.





But I think the next Eye of Round I cook will be turned into Jerky. I'll have to look for that link and also check out the jerky threads here. I got some great jerky from Vicki in one of the past exchanges.

Can't believe I've had the smoker for so long and haven't done a jerky yet. Have only done a salmon jerky once.
Last edited by andyj

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