Eye of Round Roast?

[Barrion2018]

Question,

Has anyone smoked an eye of round roast? If so, would you mind sharing how you did it?

They where on sale yeasterday, so I bought a couple of them and was thinking of smoking them like a brisket.

[Dirtytires]

I've not done one but I would do the same. Maybe pull it off a bit earlier than the 203 we shoot for on a brisket as I feel it would get tough/dry pretty easily.

[Barrion2018]

Thanks for the info Dirtytires

It has a fair amount of fat on it, should I trim it down to ~1/4" like a brisket, or leave it?

[Barrion2018]

Weather permitting, I’m going to smoke it tomorrow.

My plan is to trim it similar to a brisket and just use SPG for a rub.

The roast has some similarities to a brisket, it has a thicker end and a thinner end, I’ll place the thicker end toward the FB, fat-side up.

I’ll take pictures and let you how it turns out.


If you have any better ideas how to smoke or season it, let me know.

[Dirtytires]

I trim fat on all my cuts pretty close...sometimes completely. My reasoning is nobody wants a mouthful of perfectly seasoned fat so why waste the rub on a surface of the meat that is just going to get trimmed after the cook anyway.

You may need to wrap it...I typically use a butcher paper wrap on big cuts at about the 6 hour mark.

[Barrion2018]

Thanks again Dirtytires, that's the kind of info I was looking for.

I'll let you know how it turns out.

[Barrion2018]

Toady's the day, I'm going to try smoking the "Eye of Round Roast." Today might not be the best day for it, but it's the only day I have this weekend to do it, it's raining off-and-on, plus it's a little windy.

The roast is 6.305 lbs. before trimming. I trimmed all of the silver skin and most of the fat. I did leave a thin layer of fat on top, and cut off the two ends to square it up.

I attached a few pictures below:

I'm using the two end cuts to prop-up the roast to keep the fat-side up.

Eye of Round-8B .PNG (179.28 KiB) Viewed 1818 times

[Barrion2018]

Getting close to wrapping it

[Barrion2018]

Just wrapped it in butcher paper after pouring some smoked tallow on it, and put it back into the smoker.


Hoping I could eat them, I brought the two end cuts into the house that I used to keep the roast from rolling over.

I wasn't expecting much, but I was pleasantly surprised how good they are. They are a little dry, but taste great, can’t wait to cut into the roast and try it out.

If it’s as good as the two burnt ends, I’ll be very happy.

[Barrion2018]

All done

It's a little dry, but still taste great, not as tender as brisket but still tender.

I used Lea & Perrin Worcester Shire sauce as a binder plus SPG (salt,pepper, and garlic) for the rub. For wood, I used hickory.

[Pete Mazz]

[Dirtytires]

Bummer on being dry, not a lot of marbling in that tho. Turn your heat down a bit, wrap earlier and pull it from the smoker 10 degrees earlier next time.

[Barrion2018]

Bummer on being dry, not a lot of marbling in that tho. Turn your heat down a bit, wrap earlier and pull it from the smoker 10 degrees earlier next time.

Thanks Dirtytires, I'll try that on the next one that's in the freezer.

I was trying to run it at 250F and bump it to 275F after wrapping, but it was a little tough keeping the temp consistent with the wind and rain, the wind effected my temp the most.

The average cooking temp before wrapping was ~235F, it stalled at ~157F. After wrapping, the average cooking temp was ~265F.

I took it off the smoker when the internal temp hit 195F.

Again, even though it's a little dry, it still taste great. I'll use some of the drippings I saved and make a broth to dip it in, or make some gravy.

Thanks again Dirtytires!

[Barrion2018]

I just had a thought.

Since the Eye of Round is so lean, how about on the next one that I make two or three cuts/slits approx 3/4 of the way through the roast and lay strips of bacon in the slits, then use butcher string around it?
Do you think that would help keep it from getting to dry?
Plus, I think it would add more flavor. I love bacon!

Just a thought. What do you all think?

[towtruck]

What about injecting it.......plump that sucker up!

[Barrion2018]

What about injecting it.......plump that sucker up!

Great suggestion!!

I don’t know why I didn’t think of that

Thanks towtruck!