Fun with bacon

[Grouperman941]

I wasnted to try some beef. We got an eye round at a good price, so I went with that.

I have been reading that this can be wrapped in bacon to keep it moist and tender, so I wanted to try that. I tried my first bacon weave, and with the extra bacon, I made my first ABTs.

I also wanted to see what happened if it was not wrapped in bacon, so I cut the piece in half and seasoned with salt, pepper, and garlic.

Here's what happened:

no bacon:


bacon:


Side by side:


I smoked with oak (Jim Beam) to 125. It carried over to 132. Took about 3 hours. Bradley temp hovered around 230.


I didn't get a picture of the non-bacon roast beef. It looked just like a little roast beef.

It turned out that both were excellent. I actualy liked the one without bacon more. I sliced it all thin on my slicer, and it is some of the best cold cut roast beef I've ever had. The one with bacon was a little more moist, but the one without had a ton more flavor, especially smoke.

Here is some heating up in mushroom gravy:


And here is a sample slice:


And the ABTs:

[rajzer]

And the beef was not overdone!  Congrats!

[SiFumar]

The beef looks perfect!  Wonderful job with the ABTs too!

[mikecorn.1]

Looks great. Those ABTs look good. I like the look of the stem on them. I do the same thing.


Sent from my iPhone using Tapatalk

[Tenpoint5]

That was a great cook. I was wondering how crisp the bacon got with only being in there a short time. Still pretty soggy I bet

[Grouperman941]

That was a great cook. I was wondering how crisp the bacon got with only being in there a short time. Still pretty soggy I bet

The exposed parts were crisp, but the ones covered were not. I actually crisped the whole weave up in a pan afterward.