Eye-O-Round roast

It is very lean and doesn't lend itself to low and slow cooking.

You don't give cooker info,but I'd cook as hot as possible-up to about 375º.

Coating it with Lee & Perrins worchestershire and Montreal Steak seasoning,wrapping in plastic,overnight,is a good simple seasoning.

I'd pull and rest it at about 125º,not knowing her guests.



Slice thinly across the grain.

Hope this helps a little.

My apologies. Smokette. Thanks for the reply.

Following your advice my mother is going to do the roast and I am going to do a whole 10lb turkey breast.

In the smokette, what amount of time should I plan for this to take?

Min/lb would be nice.

Thank you.

For the turkey breast in a Smokette at 250*F, I will go out on a limb and say it should get to 165*F in 4.5 hours, if not before. Brined, maybe 4 hours. Use a small piece (1-2 oz.) of apple wood if you have it. Use your temp probe and do not open the door until it is done!

Thanks for the reply. I'll let you know how it turned out.

Turkey was brined with Smokin's basic brine for 6 hours. It took 4 hours to reach 163*F at 250*F. It was double wrapped in foil, placed in a warmed cooler, and off for a 20 minute ride to mom's. I used 1 small apple wood chunk for smoke and everyone loved it.

Thank you for the advice.

Sounds great! Good job!