I went to Sam’s club last weekend looking for a brisket. There were only (2) flats to pick from. I decided on a Beef Eye Round (5.5 lb) instead of the brisket. Did my research on the CS Forum, I dedecided to make French Dip Sandwiches for dinner last night.
Using the forum advice, rub the round with Worchester sauce and Montreal steak seasoning. Placed the round in the smoker at 2:30 PM with 3 oz of hickory. Set the smoker for 300 degF. At 4:30 PM the internal temp. was 142 degF. Pulled the round from the smoker and wrapped in foil and place in an insulated cooler to rest.
I removed the round from the cooler at 6PM. And the round was still warm. I thinly sliced the round for the sandwiches. I captured the juice during the slicing and added it to the Au Jus. This gave the Au Jus a hint of smoke flavor. The Au Jus was made from:
1 can of French Onion soup
1 can of beef broth
1 can of cold water
2 tsp of Worchester sauce
½ tsp sugar
1/8 tsp of salt.
The round was fantastic. I would say it was cooked to a medium rare, the center was slightly pink. Texture of the beef was great; it was not fall apart tender but thinly sliced it melted in your mouth. Thanks again for all the great advice on this forum
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