Smoked Eye of Round Today

[blackhawk19]

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.

 

[wilson]

Naked to the Smoke! You da Man!

Now that's real Old School.
Looks good, let us know how it tastes.
Ron

 

[wvsmokeman]

Looks Good!

 

[deejaydebi]

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

 

[blackhawk19]

I'm retired (disabled), I don't have to worry about that

 

[meowey]

Great looking eye!

Take care, have fun, and do good!

Regards,

Meowey

 

[cajun_1]

Looks Great .. How did it taste? No rub?

 

[wavector]

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.

 

[bbq bubba]

Just curious, why such a high temp for beef?

 

[cajun_1]

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.

 

[billbo]

Looks good, I am hungry now!

 

[bbq bubba]

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

 

[cajun_1]

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

 

[bbq bubba]

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.............

 

[cajun_1]

And mine was kinda dry.

 

[blackhawk19]

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.

 

[hhookk]

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.

 

[seaham358]

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.

 

[bbq bubba]

Hey, look's good, need to see that slicer in action!!

 

[deejaydebi]

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