Venison Eye of Round with Reverse Sear

budgeMember

Hi. I'm trying to smoke two small venison eye of round steaks. I got the idea from another recipe to smoke them to about 120 degrees internal, then yank them out and quick sear them in a pan with clarified butter at high heat.

The question I have is: since eye of round is very lean, similar to backstrap and tenderloin, should I smoke at a lower temp like 180, or higher to get it done faster?

Any help is appreciated. Thanks.

6/15/156:27 PM

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solemanMember

I do something similar. I just start the meat in a cold smoker and once it's up to about 100 degrees IT, move to a very hot propane grill to finish. I always finish mine so it's medium rare about 125 or 130. With this method it doesn't matter much what the smoker temp is set to. I might put it at 250 or something but it won't get up that hot before the steaks get to 100.

6/15/157:34 PM

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budgeMember

Thanks. I'll give that a try.

6/15/158:00 PM

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idahomikeMember

I would go with the low smoker temp and longer time. You will get more smoke flavor in the meat. Butter will burn at high temps. I would use oil like Canola, or Olive to do the searing, and then add the butter or better yet a compound butter to the meat while it rests.

1/8/165:09 PM

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