Beef Eye Round Roast Question

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!

They are what I use to make beef jerky!

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

quote:

Originally posted by cal:
They are what I use to make beef jerky!

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.

quote:

Originally posted by AndyJ:

quote:

Originally posted by cal:
They are what I use to make beef jerky!

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.

Damn those look good. Did you do those in the FEC? As much as I love jerky, I still haven't tried making it yet. Need to change that soon.

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.

Andy. Was it tender? I'd like to do a roast in the near future.

Actually it was. I was a little worried with cal's comment about using that cut for jerky. Not as tender as a rib roast, but I'd make it again. I could see it getting tough if you take it above medium rare.

Cut the eye thin. Does not seem too tough . Meat always good.