Eye of Round for dinner and sammies.

Discussion in 'CharGriller Owners Group' started by fpmich, Oct 12, 2014.

  1. fpmich

    fpmich Smoking Fanatic

    A couple of days ago I cooked an Eye Of Round (about 6.75 lb) in the smoker.  I done this with bottom round, but always sliced very thin next day for French Dip.

    I started the eye of round cooking differently than I usually do.   Instead of putting it in a preheated smoker at 300* - 375* or more to start, I started this one in a totally cold 50* smoker.

    2:00 PM - I set the meat on the counter and unwrapped.

    2:45 - started the chimney of lump going.

    3:15 - meat on grates and lit coals in sfb.  Air temp and smoker both @ 50*.  I put a 2" split & a couple chunks of wood in sfb away from basket to warm for later use.  Intake vent 1/2 open.

    3:30 - chamber @ 252*.  -- Closed intake vent to 1/4.

    4:15 - @ 225* -- added  hickory chunk for smoke and heat, to coals, and started maybe 1/4  to 1/3 chimney to light.

    4:30 - added 1/4 chimney of coals and 2" split, opened vent to 1/2

    5:00 - Chamber @ 325*.   IT @91*.  Closed vent to 1/4

    5:30 - Chamber at 250*.   IT @ 111*  Added 1" split

    5:45 - Chamber at 260*.   IT @ 115*

    6:00 - Chamber @ 230*.  IT @ 122*

    6:30 - Chamber @ 180*.  IT @ 133*.  Pulled, tented and rested for 25 minutes.  IT rose to 136* and dropped to 132* before I sliced some off for dinner.

    It was a perfect medium rare. 

    It was so very juicy and tendet!

    Next time I will pull it at 123* and let carryover take it to 126*-128*.  We like it a little more rare.   But this was still by far the best eye of round I've ever done.

    In oven or outside.   Still tender enough even sliced at 1/3" thick for dinner.  It was as tender as any sirloin.  And just as tasty.  (I didn't trim any fat off before hand.)

    I had planned on slicing very thin to use at family dinner coming up, but now I don't think it will last that long.  LOL

    Recipe:  Like I had one.  HA!

    A good amount of Kosher salt over all.  (More than you think you need)

    Add my basic rub I use for most smoking (homemade)  I don't use heavily.  Just sprinkled on until very well covered, and pat in.

    Add MORE fresh cracked pepper to it.  (The more the merrier!)

    8-10 Cloves of Garlic, smashed, minced &  smushed, what have you.

    Spread all over entire roast.  Wrap tightly with layers of Saran type wrap overnight, or longer.

    It's awesome taste that will please you long after dinner!

    What?  --  No Que View. 

    Wife not home to take pics while cooking, and too hungry from the smells, to mess with camera later. 

    But the most important note....  I did have better burning of wood than I had experienced in the past.  I used smaller pieces and took the time and effort to remove the heavy bark though.

    How do you deal with the thick bark when smoking?  I don't sweat the thin bark from small  branch wood.  It's gone quickly.
     
    Last edited: Oct 12, 2014

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