Beef Round Eye

Discussion in 'Beef' started by ycastane, Jan 24, 2014.

  1. ycastane

    ycastane Smoke Blower

    Has anyone made this before? Just bought it today from Costco to give it a try, I figure is just another hunk of meat that once is smoked it will be awesome!!!
     
  2. I have one sliced and marinating now for thus weekend. I smoke it for about 75-90 minutes. It's like jerky with no chemicals.I have smoked these whole also . I do these at 300° until 135°IT and slices thin. It seems leaner then sirloin , so I try not y o let it dry out.
     
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    yep. they tend to be lean , so its easy to overcook. take it to 125 IT and slice it thin. makes a great French dip.

    sometimes they'll have a line of gristle in the middle , but for the price , they are good eating.
     
  4. ycastane

    ycastane Smoke Blower

    Good to know, thanks!!
     
  5. venture

    venture Smoking Guru OTBS Member

    That could also be cured to make a lean corned beef.  Or a lean pastrami when smoked?

    Good luck and good smoking.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Or cure it and dry it for dried beef.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I use the eye of round for jerky, extremely lean. Excellent for jerky!
     

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