I am doing some eye round for sandwich meat, what temp should I pull it off at to get a deli type product? I am going to slice it thin with my electric slicer for sandwich meat.
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Well Sir, that is a subjective question but from what Ive gathered in the past week I would say it depends on how done you want it. 125 is rare. 135-145 is mediums. 150 and above well done. Look back to a post called Eye Round Smoke Today and read the comments, view the pics, and judge. 
bob
bob
Thanks, I did check that out. I guess I will go with about 135. I am trying to get close to that Boars Head deli roast beef color/texture with better flavor.
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 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. 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 1.5 cups of liquid to the pan. I then hand shaved it with a very sharp knife into THIN cross grain pieces of all shapes. 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.
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 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. 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 1.5 cups of liquid to the pan. I then hand shaved it with a very sharp knife into THIN cross grain pieces of all shapes. 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.