Eye of Round

I done this to cut the eye into lunch meat.

I've done a few, turned out good.

http://forum.cookshack.com/eve...1020264/m/7662952437

My favorite cheap roast is a rump.

I rub in a montreal steak seasoning, smoke it to 145 and then slice it thin. I have a lunchmeat slicer. This is a cant miss for dynamite subs. Serve with a little horseradish!

I was a day behind my original schedule so the Eye of round ended up in the marinade a little longer than planned. I did the dry rub, and let it sit for an hour. Then into the smoker at 180 degrees with white oak wine barrel staves as wood. My timing was off, and the roast hit 100 degrees way to soon. I let it go to 115 degrees, and pulled it. I wrapped it in foil, and stuck it in a soft sided insulated bag for 2 hours. Then I did a reverse sear on the grill. I don't know what the end temp was but suspect it ended up at 120. I did a thin slice and it was like cutting warm butter. This was a taste test before I cut some thicker 1/2" slices for dinner. I should have stayed with the thin slices. The thicker slices was like chewing gum. The flavor was great.

Looks good. I have found thinner slices always more tender. Nice work

That is a work of art Idaho Mike.

Thanks Pags. Coming from you, I take that as high praise. I was sort of thinking "even a blind squirrel find an acorn once in a while".

Your final product looks good. I need to frequent here more often and include pics. Just sold my Smokette and upgrading to the Amerique. Ultra excited.

I've had my Amerique for three years now. Before I had small electrics with little or no actual temperature control or insulation. I predict you will love your AQ. Lots of room for everything. Set the temp, push start, and in 20 minutes or so it is locked in +/- one degree for the duration. Keep the door seal area clean, and never forget the drip pan underneath (a very impressive lesson you don't want). What a joy to own and use. Enjoy!