Have 6 lb beef round eye want to cook in cook shack smokette 8. Suggestions please. I'm not familar with this piece of meat.
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Some more info would help. How would you cook it if you didn't have a CS smoker? You like it rare, medium, how?
I would cook it the same as prime rib, but it would probably turn out a little tougher. Put some Montreal stk seasoning on it, and whatever else you want (I use Rosemary/garlic) and I would cook it to about 124 deg internal at 225. (we like it very rare) Let it sit for an hour wrapped in foil. Possibly stick it in an oven after that for about 10 mins at 450 to get a crisp outside.
But those are just suggestions.
I would cook it the same as prime rib, but it would probably turn out a little tougher. Put some Montreal stk seasoning on it, and whatever else you want (I use Rosemary/garlic) and I would cook it to about 124 deg internal at 225. (we like it very rare) Let it sit for an hour wrapped in foil. Possibly stick it in an oven after that for about 10 mins at 450 to get a crisp outside.
But those are just suggestions.
That's basically what I did with a top round (rubbed first with worcestershire), and it turned out delicious. Butcher suggested top round, and that may have been the reason for the tenderness.
Yep,like the good cooks above suggested.