Smoked Eye of Round Today

Discussion in 'Grilling Beef' started by blackhawk19, Oct 14, 2007.

  1. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Since I now have a meat slicer and a foodsaver I thought I would do a roast, it was 4.7 lb and that will be good for about 2 meals and a months worth of sandwich meat for lunch.

    The beginning


    Three hours in


    The finished product


    I started at 9am and pulled it at 6pm at 170°. I smoked with a small amount of hickory and mostly maple with a little apple. I used no rub or anything else. I will let you know how it tastes tomorrow.
     
  2. wilson

    wilson Meat Mopper

    Naked to the Smoke! You da Man! [​IMG]
    Now that's real Old School.
    Looks good, let us know how it tastes.
    Ron
     
  3. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Looks Good!
     
  4. deejaydebi

    deejaydebi Smoking Guru

    Loks great Blackhawk - nice smoke ring! The boys at work are gonna be eyeballing your lunches for sure
     
  5. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    I'm retired (disabled), I don't have to worry about that [​IMG]
     
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Great looking eye!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  7. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Looks Great .. How did it taste? No rub?[​IMG]
     
  8. wavector

    wavector Smoking Fanatic

    I pulled mine at 152° and it was kind of dry, with sauce it's pretty good. The next one I'll pull at 140°, and reinforce to the taste-tester that all red meats are not suppose to be cooked until they stop mooing.
     
  9. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Just curious, why such a high temp for beef?[​IMG]
     
  10. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Bubba, I did 1 last week and pulled at 160*. In this post I see 170* and 152*. What temp do you have in mind? Mine was a little on the dry side but very tastey.
     
  11. billbo

    billbo Master of the Pit OTBS Member

    Looks good, I am hungry now!
     
  12. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Well, a lean piece like that for sandwiches i would have figured 140ish, just curious is all!
     
  13. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Still have 1 that I will do this week. I'll try your couriosity and see what 140* does. I'll keep ya posted.
     
  14. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Hey Cajun, i look at beef like this.........if it's fatty (brisket or chuck) i will take to 175= for slicing or pulling, for lean cuts, never more than med/rare or else it just dries out.............[​IMG]
     
  15. cajun_1

    cajun_1 Master of the Pit OTBS Member

    And mine was kinda dry.
     
  16. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Here's a couple of pictures after the slicing, this is three meals.


    this is three weeks worth of sandwiches


    and I believe Bbq bubba is right about the temps, it has a great taste but was a little dry. I'm still learning and used the times on chart from Debi's site for a chuck thinking it would be right. I need to learn more about the cuts of meat. I made note of this on my smoking log and have learned for the future.
     
  17. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    Looks great. I haven't had much luck with beef. Did some beef ribs yesterday and they were good---but pork ribs are the best IMO.
     
  18. seaham358

    seaham358 Smoking Fanatic OTBS Member

    When I did mine I pulled at 140 and wrapped in foil for 20 min or so and it was very moist and was Med to Med rare.
     
  19. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Hey, look's good, need to see that slicer in action!![​IMG]
     
  20. deejaydebi

    deejaydebi Smoking Guru

    Blackhawk - next time wrap it in plastic wrap and let it sit for about 30 to 60 minutes - it won't be dry.
     

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