I have a EYE about 4 lb in the freezer. Don't remember why I bought it.
Does anyone have a suggestion on how to smoke it. Thanks
JOHN
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When you say "cook", are you referring to smoking or roasting/braising?
Thanks MAX QUE
I I am thinking Low and slow Not sure/
Don't think that I need to cook it too long
I I am thinking Low and slow Not sure/
Don't think that I need to cook it too long
Like MaxQue asked,because it really doesn't lend itself to low and slow smoke cooking.It is mighty lean.
Some folks cook it around 250º,after a marinade of Lee and Perrins and coarse pepper.
You can cook it to around 125º-130º and slice thin across the grain.
Some folks cook it around 250º,after a marinade of Lee and Perrins and coarse pepper.
You can cook it to around 125º-130º and slice thin across the grain.
quote:Originally posted by MaxQue:
When you say "cook", are you referring to smoking or roasting/braising?
Sorry John, I missed your thread heading. Eye of round is a tricky cut. As Tom said, you can cook (smoke) it rare to med rare and it will eat well if it's thinly sliced. The flip side of the coin is to braise it like Pot Roast to a finish temp of 180-190. That will break down the collagen. So, you can smoke it as you would a brisket. If you go that route, I'd inject it, so as to increase the moisture. If you don't own an injector; don't sweat. Take it up to 160, add some beef bouillon to a roasting pan, add the eye and foil it tightly. Continue smoking until a probe slides in easily.
Like MaxQue says,foil and pot roast it,is always an alternative.
Not one to argue with a real pro,but not sure the injections really gain you much on an "eye",cooking in a smoker.
This spoken as one with "coonass" relatives that inject their cheerios.
Not one to argue with a real pro,but not sure the injections really gain you much on an "eye",cooking in a smoker.
This spoken as one with "coonass" relatives that inject their cheerios.
quote:Originally posted by Tom:
not sure the injections really gain you much on an "eye",cooking in a smoker.
Tom I'm curious as to why you say that. If the phosphates maintain moisture in brisket, what would prevent them from doing the same with an eye? I'm speaking in terms of a long smoke cook, not the medium rare method. Back to you, Chet
Well,I'm certainly no authority on eye of round,and I wasn't being specific about a type of injection.
Yes,the couple folks that are producing injections for the "bbq market" are advocating that they are bringing meats back up to some of the prebutchered/carcass weight and that it might hold during cooking.
The texture of brisket can lend itself to even distribution of injections,while eye typically doesn't.
I realize that "tumbling" does/can add high percentages of the liquid used.
Speaking strictly from personal experience/observation,since we typically use slow and low cooking to render fat and break down collagen,and eye of round doesn't have much of either.
Cooked poorly,many folks can't slice it without a commercial slicer,as well.
I certainly welcome good experience with folks injecting eye of round,rather than my limited observation.
Yes,the couple folks that are producing injections for the "bbq market" are advocating that they are bringing meats back up to some of the prebutchered/carcass weight and that it might hold during cooking.
The texture of brisket can lend itself to even distribution of injections,while eye typically doesn't.
I realize that "tumbling" does/can add high percentages of the liquid used.
Speaking strictly from personal experience/observation,since we typically use slow and low cooking to render fat and break down collagen,and eye of round doesn't have much of either.
Cooked poorly,many folks can't slice it without a commercial slicer,as well.
I certainly welcome good experience with folks injecting eye of round,rather than my limited observation.
Any round cut has very little fat. Therefore, there is not much to gain from low and slow(except smoky flavor) because there isn't any collagen to break down. I agree that 125 is the target temp and it must be sliced paper thin against the grain to be edible.Sirloin tip is the best cut of meats in the round area. It is actually partially contained within the round and sirloin part of the cow.