Smoked Eye of Round

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brandon91

Meat Mopper
Original poster
Mar 10, 2014
281
134
the pit
These make an awesome roast beef dinner!
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Rubbed with SPOG and wrapped in plastic overnight


Made up some of chefJJ's au jus


Beef and au jus into the MES @200 with some hickory pellets in the AMNPS


After 2hrs beef was almost ready so I took the au jus in and simmered it with red wine


Beef was at 120F, put a sear on all sides


Wrapped in foil to rest


Sliced! Final temp was 132F


Served with some mushrooms and horseradish, mmmmm.


Rest assured there will be some amazing sandwiches made tomorrow
 
Looks great. I just seen a sale on eye of rounds but didn't get any.

Maybe I will go back tomorrow.

Looking forward to the sammie pics.
 
Looks great. I just seen a sale on eye of rounds but didn't get any.

Maybe I will go back tomorrow.

Looking forward to the sammie pics.
I would highly recommend you do! 
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Looks great, nice job.

Points!
Awesome, looks great !
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I like the horse raddish accompaniment. Horse raddish just wakes up beef! Oysters too!

Great looking plate.
I know! Love the stuff. Beef dip with horseradish and sauteed onions tomorrow, gonna be good
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That looks great! still have to to try chef JJ's au jus.  POINTS!!  I agree with foam, Horseradish and beef make a great combo.  Slice up those leftovers (if there are any) and make pit beef sandwiches with tiger sauce (horseradish mayo)!
 
Brandon that meat is cooked perfectly I like my sandwich with Horse Radish Potato Salad. points

Richie
 
If this meal tastes half as good as it looks it is a masterpiece!

Kudos and points!

Disco
 
Really looks great! I smoke eye of round but often go for just a three pounder or so for my wife and I. For the rub I use a basic Memphis base with ancho chili powder, onion powder annd granulated garlic powder. Also freshly ground Tellicherry and yellow mustard seed, and a bit of arrow root. I sit it overnight. Smoke at 225 over hickory or cherry until 125 and I don't sear because it's for sandwiches after resting. I have to search for that au jus, looked awesome. Love what you did. Going to try the roast beef dinner soon as you did.

Btw, I use that rub with chuck roast too, but like you did I sear that afterwards on the grill. Have put that out at BBQs and it goes over great as a beef dinner. Of course, a lot of rubs will work fine. The beauty of these cheap cuts is not just the price but how intense the beef flavor us. They'll stay cheap as long as most people keep cooking them into dry leather :) thanks for your post!
 
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