eye of round

[chunkyluvr57]

Hello.........Im tryn an eye of round roast for the first time...any suggestions?....Im thinkn just a dry rub with some garlic cloves inserted into the meat......or should I go with a wet marinade? Everythings spinning so fast, I dont know what to do......[;)]

smokey butt

[MallardWacker]

Smoke Butt(Man you could get in trouble with that one)

I hope someone steps in here.  I have often thought the same question about that large of a piece of Bovine.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Oldman]

Based on my experiance your dry rub of salt and pepper with garlic inserts is fine.  However, I strongly suggest limiting your smoke, this first time out, to 5 pucks total. Then finish your meat in the box with the box temp being under the boiling point of water. Take your meat to 135 F and then FTC it for a good couple of hours. May I also strongly suggest you purchase some beef fat, slice it 1/4 of an inch or so and place it on the rack above your eye of round.

Beef IMO does not do well with a lot of smoke flavor. If you insert a fair amount of garlic cloves then I also suggest smoking the meat using Pecan, if you have it, as is goes well with the sweetness of slow roasted garlic. But PLEASE no more than 5 pucks of smoke this first time out the gate. You go the normal 4 hours worth and I promise ya you either don't have the ability to taste anything or you will give the meat to the dogs. [:0]

Also if the eye is the only item in the box I suggest taking a few onions quarter and smoke them through the 5 pucks worth and then remove them. Use them in any recipe calling for cooked onions... [:D]

Good Luck!



Olds

[chunkyluvr57]

Finnaly........thanks Im goin to the box right now!....but excuse my ignorance.......take my meat tp 135 then do what for a coupla hours

smokey butt

[chunkyluvr57]

ok....in the smoker, with a nice 1/4 inch layer of fat facing up

smokey butt

[tsquared]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Finnaly........thanks Im goin to the box right now!....but excuse my ignorance.......take my meat tp 135 then do what for a coupla hours
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> FTC--means "the Funky Thai Chicken" a mysterious blend of oriental spices... Naw--just kiddin' Olds means FTC- foil, towel, cooler. After they reach your desired internal temp, many cuts of meat benefit from wrapping them in foil, then a towel and then stick them in a preheated cooler for a couple of hours. It distributes the juice from the meat throughout the cut and makes everything that much more tender. Works great on lots of stuff.
T2

[chunkyluvr57]

well ,thank you very much........I just called it "letting it rest". thanks for the tip......just in case anyone cares, it turned out wicked good........thanks for the help

smokey butt

[Oldman]

Glad it worked out for you... and don't be a stranger. BTW weclome to the forums! [:D]

Olds

[MallardWacker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">FTC--means "the Funky Thai Chicken" a mysterious blend of oriental spices...<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Finally!  Thanks for clearing that up...[:D]To me anything with the word "Tai" and/or "Fusion" is funk.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...