Beef Eye Of Round Roast Smoker

Beef Eye Of Round Roast Smoker

You cook it either by boiling it or as we do here by brining and smoking it on low temperature. Season using the armadillo pepper beef rub.

Smoked Eye Of Round Roast Smoker Recipes Beef Smoked Eyes Round Roast

Eye of Round is a very lean cut of meat.

Beef eye of round roast smoker. I stopped smoking my eye of round roast when it reached 118 degrees and then I transferred it to the area directly above the coals to sear it. I was cooking a 23 pound eye of round roast so the cook took a little over two hours. This means it will take about three hours to smoke a 3 pound beef roast.

Smoking a Bottom Round Roast For a nice alternative to oven roasting try cooking a bottom round roast low and slow in your Masterbuilt Smoker. Slow Smoked Beef Round Roast. Preheat the grill to 225 degrees 122c and place the roast directly onto the grill.

Remember to check the water wood chips or pellets and replenish as needed. But if you cook it and slice it properly it can be extremely delicious tender and moist. Brush olive oil on the grill and place the beef roast over the heat source.

Get a 4 pound eye of round roast beef. We did this one for about 4 hours for an internal temperature around 130 degrees 54c for rare. I was looking for a recipe to brine some cheaper cuts of meat that might work on my rotisserie.

I found this one quite a few times across the net for dry brine. Eye of the Round. Slice the meat across the grain and serve.

141 10 Joined Mar 30 2008. I found a couple that was wet brine for eye of round. But if you cook it and slice it properly it can be extremely deliciou.

Thread in Beef Thread starter Started by lownslow Start date Jun 26 2010. Place the cut of meat into the Bradley Smoker P10 and stick it with the meat probe. Put some olive oil on the meat to use as a binder for seasoning.

To smoke your roast to a rare temp aim for 120 to 125 degrees. There isnt much preparation needed for this method of cooking roast beef. The beef you see getting brined is mostly brisket for corned beef or pastrami.

The eye of round is a lean and very symmectrical cut of beef located on the back of the rear leg. Cook the roast for approximately 2 12 hours or until the internal temperature reaches 145 degrees Fahrenheit. Go heavy on the seasoning since its a thick cut of beef.

If overcooked it will be very dry and tough. Cook time is based on minimum thickness. Generously sprinkle seasoning all over the roast insert your meat probe into your roast.

Eye of Round is a very lean cut of meat and if overcooked will be very dry and tough. Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135F. Jun 26 2010 1 lownslow Smoke Blower.

A rough rule of thumb is that in order to reach Medium Rare it takes about an hour per pound to smoke beef roasts at 225F. Craving some roast beef so here is how I fixed that craving Injected with salty brine that included garlic powder and black pepper. For medium rare smoke it to about 130 to 135 degrees.

This video shows a 36 pound Smoked Beef Eye of Round cooked on the Masterbuilt Electric SmokerInjection usedLiquid from one can of beef vegetable soup st. Remove the roast from the grill and allow the meat to rest for 30 minutes. This Smoked Eye of Round Roast is so easy to make and so good.

Place the roast directly on the grill grate and smoke until the internal temperature of the roast reaches 135 for rare or 145 for medium about 3 to 4 hours. My roast was 65 lbs and the minimum thickness was the distance from top to bottom which was an average of about 4 inches.

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