Make sure the mixture covers the roast evenly. The temperature will rise to about 135F when finished resting, which is medium rare, If you prefer medium, cook to about 140F . The second time around I made a Roast Beef au jus Sandwich and with the leftovers I just made plain old Roast Beef Sandwiches. Last but not least if you prefer your roast medium well, cook to 150F. 38 thoughts on “ Eye of Round – Smoked Pit Beef – Smoked Beef Round Roast ” varun009 (January 10, 2020 - 12:43 am) ... Im about to smoke a cut of beef that is labeled round roast. I hope you try this recipe and like it as much as we did. You can use the wood of your choice but I love using Hickory for Beef. If you like roast beef you will love smoked eye of round roast! I know the meat is very lean and am considering injecting with garlic butter and smoke with pecan. Due to the location of the eye of round, on the rear leg of the cow, it’s a super lean cut of meat lacking in much fat. https://www.recipezazz.com/recipe/smoked-eye-round-of-beef-13198 Your email address will not be published. If you’ve ever bought Deli Roast Beef you know how costly it is. I had an Eye of Round Roast in the Freezer that I decided to smoke. Heat the meat up in the Au Jus before you assemble the sandwich, put the cheese on and under the broiler for a few minutes to melt. Slice thin with your favorite barbecue sides. Ingredients: 1 Felton Angus Beef eye of round roast 3.5-5 pounds (CARNIVORE will get you 10% off at check out) 1 tablespoon olive oil Great recipe. Update: I have used Creole Seasoning for this Roast as well and we love of flavor. This error message is only visible to WordPress admins, Start your smoker with charcoal, 2 chunks of pecan and 2 chunks of apple or cherry, preheat to 225, Wash your roast and pat dry with a paper towel, Trim off any scraps that are dangling from the roast, slather with olive oil, Put your roast on the smoker on the top rack fat side up with a, Once the meat hits 135 degrees wrap the roast roast in, Pull the roast at 146-148 degrees and rest in a lunchbox size cooler for 45 minutes to an hour. Thank you so much for stoping by Bud. for the sauce: 1/2 cup creme fraiche (or sour cream) 1 to 2 tablespoons prepared horseradish 2 tsp fresh lemon juice In a small mixing bowl combine oregano, rosemary, thyme, salt, dry mustard and pepper. Remember that the roast will continue to cook up to approximately 140°F. ! My husband could eat them more often than others though. Don't be afraid to experiment with this smoked eye of round recipe. I would say about 15 minutes per pound is a pretty good guesstimate for this roast. Eye of round roast is an extremely lean cut taken from the hindquarters of the cow. The smoker vent should be 3/4 open during the entire smoking time. I’ve made this Roast with Beech and Pecan as well and we loved it. 1/2 Tablespoon of Extra Virgin Olive Oil (or another liquid to create a binder) The reason is not because it is too difficult to use but simply because you are smoking at a low temperatures which takes a bit longer. Rub the roast with olive oil and season with the spice mixture. We loved it! Place the roast directly on the smoker rack. My wife doesnt like heavy smoked foods but enjoys my smoked butts with apple/pecan. Whatever you choose to smoke requires a bit of pre-planning though. Rub mixture evenly on eye of round roast and place in a roasting pan fitted with a rack. Is that the same thing as eye of round? Insert the probe thermometer in one end of the roast (if a thermometer is attached). Smoke the eye of round roast to an internal temperature of 127F. The WSM is my most trusted and reliable smoker, it doesn’t matter what the weather is like outside I can always have successful cooks with it. Smoke the eye of round roast to an internal temperature of 127F. I never thought of putting an eye round roast in the crock but after trying this recipe, I can't wait to do it again. You can do whatever you like and how you like it. Probably because I am a nut most days … hahahaha. I simply let the meat rest for 10 to 15 minutes before serving. Please keep in mind that you should really pull the meat from your smoker when it has reached the desired temperature. SLOW-ROASTED EYE OF THE ROUND BEEF (inspired by several sources) for the roast beef: 1 piece of eye-of-the round roast (3 to 5 pounds) salt and pepper to taste (use a heavy hand on spices in this preparation) olive oil spray. Enjoy ! Tender, and a nice smoke! A great way to feed a crowd is smoking a roast! This Smoked Eye of Round Roast is so easy to make and so good! All the different ways I used the Roast Beef in were excellent. I can’t say that we had a favorite because all three tasted excellent ! It is so easy to use. Johnny Soj Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F) Finally, Pink Butcher Paper which I use to wrap roasts, briskets, ribs, and anything that I am going to rest after I take it off of the smoker. But if you cook it and slice it properly, it can be extremely deliciou... Richard WeaverThe Wolfe Pit Using a Thermometer will make your life so much easier and take all the guesswork out of it. juan broht (January 10, 2020 - 12:43 am) Reply. Do keep in mind that it is a lean cut of meat so it will be dry if overcooked. The Thermo Pro remote thermometer allows me to know what the temperature of my WSM and my roast is from inside my house, or when I am smoking brisket over night I can still get a reading upstairs in bed. Gets thumbs up from everyone. Place the roast on the grill and close the lid. 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. Some people use mesquite. Our Slow Smoked Beef Round Roast will be perfect for Christmas dinner. For Au Jus I like to use Johnny’s concentrate because its delicious and I haven’t been able to make a better one on my own. Eye of Round Roast (US) / Girello (Australia) – ideal for this marinade because it’s a leaner, tougher cut of meat with less beefy flavour. Have made this 3 times now. Thank you for visiting my blog! Tender, juicy, flavorful and then some. As long as you don’t over cook this roast it will not be dry. […], I love nuts. Hello, I'm Danny aka Constant Carnivore. Slice the smoked bottom round roast as thinly as possible and use to make classic roast beef sandwiches. The onions go on last. Cuts from the round that can be used for pot roast include round rump roast, bottom round roast, eye round roast and round tip roast. That’s the fantastic thing about smoking. I use the thermometer below often and love it. We did hams and turkeys and chickens (oh, my) for Thanksgiving, so this holiday we wanted beef. Cook beef for 3-4 more hrs depending on size until beef reaches an … Brisket cuts are boneless and are sold either fresh or corned. All fun aside though, I really do […]. If you ask 10 people you will get 10 different answers. ! Smoke for 90 minutes to 1 hour and 45 minutes or until the internal … See the recipe that follows. … I don’t use it because it is way too smokey for us. Philly Cheese Steak: French Roll, smoked beef, shredded mozzarella, caramelized onion and peppers. Our Masterbuilt Electric Smoker is one of my favorites. Brisket cuts include whole brisket, point half/point cut, flat half/flat cut and middle cut. Turn smoker on and set to 225F. He […], A wonderful combination of tender, succulent Pork Tenderloin with a refreshing Herb sauce. https://www.traegergrills.com/recipes/sunday-supper-beef-roast He really loves them. The pink paper is great because it is wax free so you don’t need to worry about it melting at temperature on the smoker while you are cooking or affecting the food while you are resting a 200 degree plus piece of meat! That seems to work for me. Remove from the smoker and let sit for about 20 minutes. The first day I made “smoked” Philly Cheese Steak Sandwiches. Mix all the spices and put aside. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=216 I left out the marsala wine and used red wine vinegar in place just because of what I had on hand. Cover entire roast with the mustard mixture and season liberally with Prime Rib Rub. My entire family likes Mushrooms. Then, when the meat hit 145 F, I pulled and let rest for 5 minutes, then sliced. This came out absolutely wonderful! Just a little tip …. You cook it either by boiling it, or as we do here, by brining … Slice thinly and enjoy ! Place top round into lidded container and place into fridge overnight. You can allow the roast to cool down completely if using for sandwiches. Eye of Round Roast the size is up to you as we are working with internal temps – not lengths of time for cooking. Because of this, the eye of round can dry out easily, especially when cooking with a dry heat method, like grilling and roasting. I am so happy you like this recipe. The temperature will rise to about 135F when finished resting, which is medium rare, If you prefer medium, cook to about 140F. For best results you will … Tried it,tough. 6. Set up smoker for cooking at about 225-250°F with indirect heat. https://www.keyingredient.com/recipes/123452795/smoked-eye-of-round-roast You can also use a rump roast or another cut of round roast; 1 bottle steak marinade I like … Thanks for stopping by Coleen. Lay the sprigs of fresh thyme on the top of the roast. Please go to the Instagram Feed settings page to connect an account. Remove the roast from the smoker and let rest for about 15 minutes. Getting ready to smoke an eye up tomorrow. I am curious How can you keep the mear moist when serving? Remove Eye Round from smoker and raise temperature to 300 degrees F. Double Wrap the Eye Round in aluminum foil with a ½ cup of beef broth and ½ stick of butter added in. You can carve and serve pieces right off of the roast with sides, or make delicious sandwiches like French Dips or Philly Cheese Steaks. I’ve not had issues with dry meat. When the meat hit 100 F internal, I flipped over to crust up the other side. Re insert probe and return to the smoker. In Australia, this cut of beef is usually sold in medallion steak form or pre marinated at supermarkets, so it’s not really available. We just don’t like it. Enter your email address to subscribe to this blog and receive notifications of new posts by email. I used a 2.5lb roast and cooked it on low for only 3 hours. Fill the water pan with can of beer. It was well done and juicy! Hi Chris, you can absolutely use Pecan or Apple for this. Oh man was it good ! Each time has turned out perfect. Not everybody has the same taste. Oh so good ! Brined and smoked eye of round The eye of round is a lean and very symmectrical cut of beef, located on the back of the rear leg. Any suggestions or opinions? Smoke the eye of round until the internal temperature is at least 140F. Grill : 250 ˚ Probe … It is one of our favorites as well 😃. I have linked a couple of things in this recipe that make smoking meat quite a bit easier for me. Allow the meat to rest for at least 15 minutes before slicing. We love the combination of the two. MyDeliciousFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, © 2020 MyDeliciousFood.com All Rights Reserved. Tks. Favorites as well and we love of flavor will allow the meat your. And peppers a bit easier for me of 127F for about 20 minutes the... Philly Cheese Steak sandwiches it on low for only 3 hours process is smoked eye of round roast, the... Bowl combine oregano, rosemary, thyme, salt, dry mustard and pepper of i! You should really pull the meat and it 's temperature to climb up 5 to ten degrees and rest... Often than others though bit of pre-planning though extremely lean cut taken from the smoker and let rest for least! Wine and used red wine vinegar in place just because of what i had on hand use the of. 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