Bought a beef round eye 5.3 lbs. How can I smoke it?? In cookshake smoker
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It is a mite lean to lend itself to slow and low cooking.
If you are determined,I'd wet it down with some wooster sauce,coat it with something like Montreal Steak Seasoning,add a chunk of nut wood,turn the cooker as high as it will go,cook to 125�-130�internal.
Let set in foil,at least 30 mins.
Slice thin across the grain.
If you are determined,I'd wet it down with some wooster sauce,coat it with something like Montreal Steak Seasoning,add a chunk of nut wood,turn the cooker as high as it will go,cook to 125�-130�internal.
Let set in foil,at least 30 mins.
Slice thin across the grain.
I agree with Tom, round eyes are too lean, i.e. not enough fat marbling, to lend itself well to smoking. If you do it, consider injecting with a marinade.
However, if you do a search on the forum, there are others who have tried it and you may be able to pick up how they did it and the times, etc.
However, if you do a search on the forum, there are others who have tried it and you may be able to pick up how they did it and the times, etc.
I smoke eye-of-round often ... slice it thin and it'll make the best roast beef sandwiches ever.
Because it is lean, just smoke it with 2 oz. of wood at 275* (or whatever your highest setting is), and cook to the same internal temp that you'd cook a steak to for your desired degree of doneness (i.e., rare=135*). Then let it cool and slice it thin, preferably with an electric slicer. The colder the meat, the better you'll be able to slice it thinly.
As Tom said, you don't cook it low and slow, but you can still enjoy it as "smoked roast beef." It puts that slimey, salty deli-style roast beef that grocery stores sell to shame.
Because it is lean, just smoke it with 2 oz. of wood at 275* (or whatever your highest setting is), and cook to the same internal temp that you'd cook a steak to for your desired degree of doneness (i.e., rare=135*). Then let it cool and slice it thin, preferably with an electric slicer. The colder the meat, the better you'll be able to slice it thinly.
As Tom said, you don't cook it low and slow, but you can still enjoy it as "smoked roast beef." It puts that slimey, salty deli-style roast beef that grocery stores sell to shame.
I think this is in the same ballpark. The stores here all carry "cross-rib roasts". Using some of the sites with meat charts, it appears they use that name for what Texas calls "Clod", the beef of choice for chopped sammiches. Can someone confirm or deny this, and if so, cook it like a brisket, or as in the above post?
Thank you all I shall try Studly's advice. You folks never let me down. I'm not sure i have heard of "Clod"