Have you smoked an Eye of Round? Help Please!

Discussion in 'Beef' started by topsail girl, Jul 14, 2007.

  1. Hey Ya'll,

    I got a beautiful eye of round at the store yesterday on sale. It's about 5 1/2 lbs and has a decent layer of fat on the bottom. So anyone that has smoked one, please can I ask a few questions?

    Rub or baste or both?

    How high should my heat be?

    How long can I expect it to take to cook?

    Anything else I need to know?
    I did a search and since I suck at it - I got no results[​IMG] so I apologize if this topic has been brought up a million times.

    Thanks everyone!!
  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I do eye of rounds a lot. Use whatever seasoning or rub you would prefer, but the round will be a tough piece of meat. I smoke them at about 225 until the internal temp hits 170 then foil and refrigerate them until they are thoroughly chilled. Then I slice it up for sandwich's.

    Here is some pics of the last one I did.

    Here it is smoked and then chilled and about to be sliced. Had just picked my first big tomato picking of the year that morning.[​IMG]


    and after I sliced it

  3. ok cool - actually I was gonna do it early in the A.M. so that it would be ready for a picnic tomorrow evening so that sounds about perfect timing.

    Thanks for the info [​IMG]
  4. cheech

    cheech Master of the Pit OTBS Member

    Nice pictures Cajun
  5. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    great pics cajun. i would think if ya foil it for a couple hrs @ the end & wrap & rest for a couple it'll pull like pork.
  6. I smoked it yesterday and it really was good!! (I'll load some pics later tonite when I'm home from work.) I kept it to about 190 to 200 degrees and smoked for 2 hours. I foiled it, wrapped it in a couple of towels and stuck in a cooler for 2 hours. It was very juicy and tender - not so tender you could cut it with a fork but close. I was quite pleased with myself - being a rookie and all.................[​IMG]
  7. smokyokie

    smokyokie Smoking Fanatic

    I don't think it would be very good pulled. I doesn't have the fat and the grain's awful fine for that. I like the chill and thin slice idea. I wonder how it would turn out w/ a L&PWS injection, cooked to about 135*, then chilled and thin sliced.

    Cajun, have you ever done one slightly pink? Oh, and hey, how bout some good pix of them maters? I've been picking some nice ones, but they always seem to get eaten before I can remember to get the camera out.

  8. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Yes, it will be light pink in the middle if you pull it off at 165 and go directly into the fridge with it. I've never done the injection on it but it should be good. I slather mine in Creole Mustard and then coat it completely with Tony Chachere's seasoning. Cool down and slice thin, makes fantastic roast beef sammies.

    I'll try to get a good pic of some tomatos. I've had em running out my ears for the last month now and am about tired of looking at em.[​IMG]
  9. smokyokie

    smokyokie Smoking Fanatic

    I only know of one solution for being tired of looking at them, eat them![​IMG]

    Here's something I did the other night to break the sliced tommies, onions an cukes routine. Measurements are approximate, and don't need to be precise anyway.

    Strip and rinse 3 ears of fresh (super sweet is best) sweetcorn
    Smoke for 30-40 minutes-not enough to cook thoroughly, just enough to flavor, then place in a dutch oven with a stick of melted butter
    Turn every 5 minutes or so until corn starts to caramelize and turn brown around edges
    When brown most the way around, remove and chill
    When chilled, srip kernels from cob w/ a sharp knife being careful not to cut any cob off.

    Dice three large tommies (dice about the size of corn kernels)
    Dice 1 med to large sweet onion (same size)
    Do the same w/ as much jalapeno as you like
    crush 4 or 5 cloves fresh garlic
    Combine all (corn too)

    Add :

    Juice of 1 or 2 limes
    1 or 2 tsps Cumin
    1 or 2 Tbs EVOO
    1 or 2 tsps Balsamic or red wine vinegar
    Salt and crack pepper to taste
    stir well, allow to macerate for at least an hour (if you can)

    Around the Smoky Okie place, there's no sense serving w/ chips, everybody goes straight for the forks.

  10. deejaydebi

    deejaydebi Smoking Guru

    Tim -

    Sounds good! I do something similar but add some very well cooked diced up bacon. Never added cummin though gotta try that.

    Good Luck TG!

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