Inside Round Preparation Tips?

hello,
If you do make it, can you have Smokin post some pictures. I would love to see the results.

You might try the method I described in "Roast Beef". I've used this a few times for eye of round. It's quite a bit like lunch meat.

Well,some of the experts in these must still be asleep or have left for cookoffs.

For conversation sake,I have never had much success brining beef.

Now you can marinade that big rascal,but even after a couple of days- 1/2 inch penetration may be all you achieve.

I've found that it is difficult to get much smoke penetration,as well.

Now some folks would cut it into two pieces,giving more surface for bark and smoke.

Another option would be to use a beef rub overnight and then mop every couple of hours.

Remember though,each time the door opens is about 25 mins recovery time.

Now if you take it to 145� internal and let rest quite awhile to slice,it may rise another 5�-10�.

That is somewhat more done than we like.

Good luck and maybe some other folks will give some approaches.

Thanks guys for the info, I'll be trying something out this coming weekend... I'll probably use tjr's Roast Beef info. I will take pictures and submit them when I am done to show what happens....

mr_melvis

Another possibility is to try Eldon's Sausage dried/smoked beef recipe about halfway down the page. They say cook to 152F for "fully cooked".

Good luck!