Well, the eye of round is done. Although I know its not really Q in my book, all I can say is WOW!!! I definately did not expect anything nearly this good!!!
Anyway, here is what I did.
I started with about 4 pounds of eye of round from Costco. I picked it up this morning on a whim and decided to cook it today so no marinating. I intended to make deli type sandwich meat. I rubbed it down with some Pirates Gold inferno. (tastes like a very spicy cross between Dales and Soy) I then sprinkled it with a high quality seasoned salt mixture and put it on the Chargriller. (haven't gotten a CS yet) I fired up a chimney of Kingsford and put on a combo of hickory and cherry. I smoked for about 3 hours to an internal temp of 118 and decided to pull it before it gave up much juice. I put it in a pan and threw it in the convection oven at 450 until it hit an internal temp of 138. I covered with foil and refridgerated it for a few hours. Once completely cooled it had given up about 1.25 cups of liquid to the pan. I then hand shaved it with a very sharp knife into THIN cross grain pieces of all sizes. Once finished I put it in a bowl and poured the liquid back in.
I should have taken pictures cuz the outer meat was a georgous amber-red crust and the inside was a perfect light pink with a beautiful red smoke ring.
This was my first Eye round but will definately not be my last!!! It is the best tasting sandwich beef I can remember. The French dips tonight will definately be a success.
In the past I have ONLY smoked butts, briskets, ribs, chx and salmon. This has opened my eyes to a new horizon.
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