Eye Of The Round Whole Roast

Eye of round is very lean and doesn't really lend itself to low and slow cooking.

The rub and wood seem about right.

I'd crank the cooker as high as it would go, and preheat a few minutes,and put the roast in with a remote probe.

I'd let it cook to about 130� internal,or less if you like a little more pink.

It will rise in temp,another five degrees.

Foil it with about 1/2 cup beef broth and 2-3 Tbsp of sauce,wrap in a towel and let set about 1/2 hr.

Slice thin across the grain,a little good dark bread,some horseradish sauce,a cold kosher pickle,and a cold dark beer.


Mighty fine sandwich.

Thanks Tom,
Maybe wrap it in bacon? Boy I am glad I asked what is going on. The roast is pretty long can I tie something to it to make it coil and fit on the rack?
What is your guess on time?
Thanks again.
Dave

Folks do the bacon thing,but I don't bother.

Stick it on the rack,anyway it will go.

Without seeing it,anywhere from 12-25 mins/lb.

A remote therm is the only way to go.

Hi Tom,
Thanks for your input!
I pretty much did what you said except I did not pre-heat, and used only 2 ounces of wood.
.........
Rubbed 4.5 center cut rib center loin with fiesta brisket
Waited 4.5 hours, used 2 ounces of hickory, put the
Meat on the highest setting at 2:45. The meat was put in the
Center rack. Cooked / smoked the meat till 6:00 it was
Exactly 140 degrees. (about 3+ hours) Mixed some cookshack spicy
sauce with � cub Beef broth. Wrapped the meat in foil
for 30 minutes withThe broth and sauce ( covered with a towel).
Has to be the best roast beef ever.

quote:

Originally posted by Rhino:
[qb] Exactly 140 degrees. [/qb]

To that temp, was there any pink left (or maybe you didn't want any?) 140 for me is a Medium, non-pink interior.

Glad it worked, Tom knows his stuff.

Smokin'

It was pink, not red. and very juicy.
Maybe my thermometer is a little high.
It is the digital type that transmitts
on 433 mhz. I is made by Oregon Scientific
(in China, the only thing bad about it!).
When I cut it I started at the pointed end.
I soon found out that end to be not as tender
as the thick end. Both were delicious!
Thanks for your help.
I started a log of what I have cooked, and
your idea is right on top with a big smile!

For my first attempt at smoking in my smokette, I tried a 1.6 # eye of round beef roast. (I figured I would take the advice of the "lessons learned" discussion for new cook shack owners, that I would try a piece of meat that would not be a great loss if I messed up the smoking process).
I rubbed the roast with cook shacks rib rub and let it sit in the fridge for about an hour. I used 1.5 oz of apple wood and set the temp of the smokette at 250 degrees and let it do its thing. I used a maverick remote thermometer to monitor the eye of round until the internal temperature of it was 120 degrees (I never opened the door of the smoker during the cooking process). It took exactly 1.5 hours to cook the meat to 120 degrees (I have a cooking record log of times and temps of the meat and oven, if anyone wants it). I then removed the beef, foiled it with 1/2 cup of beef broth and 1/4 apple juice (to go with the apple smoke) for 45 minutes. The result was fantastic! The smoke was perfect and the flavor was very good. I used the above posts as a guide for my first smoking attempt.
I will add that 120 degrees internal meat temp might have been just a bit too rare for me - even with the 45 minute foiling. (I like it dark pink in the middle – the eye of round was more like red). Next time I will use 130 degrees internal meat temp.
Overall - what a fun experience it was. We stuck the meat in the box, turned it on, broke out some beers, my buds and I got out the Wii and played some virtual golf as the smoke drifted from the deck into the living room window. It was a great day indeed.

Thanks to everyone for all the great advice,
Kdub

Way to go Kdub! It only gets better as you use your smoker and get used to it. Keep up the good work.

I had a piece of eyeround, about three pounds. I put it in the smoker after applying mustard and briket rub. After about an hour, our electricity went out. I turned on the gas grill and over indirect heat, about 240 degrees, I finished the roast on the grill. Cooked it until it was about 155 or 160. Sliced it and was rewarded with a great taste. Sometimes you just get lucky.

I wanted to try something new so I bought a couple eye of round roasts. The second one is worth trying for yourself. Brining is the key.
5.83 lbs Eye of Round from Sam's for $1.98/lb. Brine for 48-72 hours. I used the following recipe: 1 gal water, 1.5 c. salt, 1 c. brown sugar, 1 tb cayenne, 1 tb cumin, 1 ts basil, 1 garlic clove. Mix it all up, make sure salt and sugar completely dissolves.
I used a very small amount of hickory and cooked for 7 hours at 225 degrees.
Pull it and let it rest. Slice thin and enjoy.
I think you'll be suprised. It's still an eye of round, but it turned out pretty good. Best thing about this cut is that there is basically no waste.

I'll have to admit, brining beef is not something I do or recommend.

If it works for you, great.

The process of brining will have a very strong effect on protein (called denaturing)

About the closest I'll get would be to corn a brisket (but that's not exactly a brine)

Always interesting to hear, but for me, beef has plenty of flavor as it is.