Yep TOp round, bottom round, eye of round are all great cuts for smoking and slicing. Cook them to whatever doneness you like your steak. They all work best sliced thinly. Makes great lunch meat or hot beef or french dip.I'm just trying to find something other than brisket or chuck for slicing.
Thanks guys, I appreciate your replies, Joe
try sam's club for big roasts. as was said before slice to the doneness you like your steak and slice thin and vaccum seal and it make the best lunch meat for less than half the price of a deli counter. Good eats!I'm just trying to find something other than brisket or chuck for slicing.
Thanks guys, I appreciate your replies, Joe
Hi dirtsailor2003, At that temp and IT how long per pound would you say? My rump roast is just under 3#.I smoke them all the time. Bottom round also makes good jerky. I'm picking up a 20# bottom round roast today. Part will be jerky and part will be left for roasts.
Low and slow for roasts. I run around 180 and take to an IT of 135-140. Prefer cherry and pecan or cherry and kiawe.
Hi dirtsailor2003, At that temp and IT how long per pound would you say? My rump roast is just under 3#.
I have a small portion of eye of round left from trying to make jerky (maybe 2 lbs), and I was looking for advice on how to season it before smoking it. this will be my first attempt at smoking so I thought I would start small. Would any dry rub work or are there certain seasonings that work better than others for this type of meat? Also any thoughts on what wood to use would be great. Thanks for any help.
Here's how I like to Season, Smoke, Slice, and everything else on a Sirloin Tip, or any other "Not so Tender" hunk of Beef (Step by Step):
I have a small portion of eye of round left from trying to make jerky (maybe 2 lbs), and I was looking for advice on how to season it before smoking it. this will be my first attempt at smoking so I thought I would start small. Would any dry rub work or are there certain seasonings that work better than others for this type of meat? Also any thoughts on what wood to use would be great. Thanks for any help.
These Prime Ribs are all between 138° and 144°. If that's not well done enough, go to 150°.
Thank you, Bearcarver and dirtsailor2003, for your quick and informative replies. What would be the internal temp if I wanted it done medium instead of medium rare? Not too many people in my house would eat it rare or medium rare.
I have apple and mesquite wood chips right now at home. Would either of those be good for eye of round, or beef in general?
Im smoking one today - I was going to 215, but 180? That is LOW ! Why so low?