looking for advice

Discussion in 'Beef' started by jetwrench34, Jan 12, 2010.

  1. jetwrench34

    jetwrench34 Newbie

    look for advice on doing a eye of round have about a 3 1/2# one i like to smoke but have just got my smoker and trying toget some good advice on time and time for it on my propain smoker
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    sounds like a good candidate for some medium rare thinly sliced roast beef.

    Stop into the "roll call" room and tell us a bit about yourself, your equipment and level of experience. Lots of folks here always willing to help.
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF for that cut personally I would just rub with some EVOO then apply some salt, pepper, garlic and put into the smoker running at about 225. I would smoke it to an internal temp of 140 degrees then pull it off and wrap it in aluminum foil and then wrap that with an old towel then I would put that all in a warm dry cooler to rest for about an hour. When the hour was up I'd take it out and slice it fairly thin and serve with some mashed taters and gravy. I'd take the leftover and put it in the fridge till it got cold then I'd put it on my slicer and slice it nice and thin for sandwiches. Yikes what size did you say that thing was you may need to get another one [​IMG]
  4. jetwrench34

    jetwrench34 Newbie

    thanks for the help roughly how long u think it take to get it up to the 140 time wise. just so i can plain a little lol
  5. triplebq

    triplebq Smoking Fanatic

    Go ahead and invest in a instant read thermostat ... time will vary due to the temp . Be sure to get it to USDA stanards .
  6. fire it up

    fire it up Smoking Guru OTBS Member

  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with Jerry (pineywoods) on this one cause he knows what he's talking about and it sounds like a really good dinner to me and then you will have some really good sandwich meat to boot. I do it all the time. Now for time you are probally looking at about 45 mins to a 1 hr a pound to smoke it but that is only a guess cause we smoke by temp not time here.

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