Eye Round Roast

Wildcat · November 11, 2006, 05:26:53 PM

The Mrs bought a nice looking 2lb roast and wants me to smoke it. I plan to season with salt, pepper, garlic powder, and onion powder. Then into the BS (2nd shelf) for about an hour to hour and a half smoke, then let it cook to an internal temp of about 140 - 150F. After that FTC for a couple of hours. I figure it will be in the BS for about 3 - 4 hours with a box temp about 200F. The roast has a little marbling but not much. I may put some bacon on top while in the BS. Any of you folks have any experience with this cut of meat?

owrstrich · November 11, 2006, 08:28:23 PM

the eyeball of the cloven hooved beast of the dairy barn is a fine lean unit... some are all lean and some have a lighting bolt of goo in the middle...

a 2 pounder aint very big though... dont want to dryer out... and being a fine lean unit... i would take it to 130 for penk and 140 for well dune... either way its a slice thin endeaver for me...

take some photos and post them here... let us know what you did and how it turned out...

i like the eyeball of the cloven hooved beast of the dairy barn all rubbed down and smoked with hickory or oak and served thinly sliced with some horseraddesh stered into some sour cream on the side...

you gotta eat...

johnny owrstrich

jaeger · November 11, 2006, 09:16:24 PM

what 0 said!

I wouldn't sweat the bacon. Place the roast fat side up and let her rip.

Wildcat · November 12, 2006, 04:32:54 AM

Thanks. I'll take some pictures and then ask for directions on posting them.

Not much experience on my part on doing beef roasts. Prior to my retirement the Mrs and I did not have the time to do this style of cooking. She is a math teacher and when it came to roasts, she normally just put them in a crock pot for all day cooking while we were at work. Flavor was always good, but rarely tender and sometimes dry.

Now that I have retired, I told her that I was going to attempt to master cooking these type meals in the BS. Both sides of our family already know that I am the best in the family on the grill so she expects me to be the same with the BS. I have already informed her that I will have to slave most of the day when I smoke (tee hee) and she will need to take care of the side dishes, etc. (I need to stay busy when she is watching) I have no desire to ever cook in the kitchen.

Wildcat · November 12, 2006, 01:23:14 PM

OK folks, here is what I did.

Coated with olive oil, applied salt, pepper (just a dab too much), garlic and oinion powder. I needed to use a little more salt, garlic, and onion, but the end taste was great. I smoked at 200F for 1 hour and 40 minutes and continued cooking until internal temp was 140F. FTC for 2 hours. Very juicy, great flavor. Not as tender as I had hoped for, but not bad. Will probably marinate next go round. It came out on the rare side and my wife wants her meat at least medium well. I put roast back in foil and placed in 400F oven for a few minutes until medium was achieved.

I am attempting to attach photographs. May need some help with this.

Before:

<a href="http://photobucket.com/" target="_blank"><img src="http://i117.photobucket.com/albums/o47/Wildcatsmoker/Before.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>

Finished product:

<a href="http://photobucket.com/" target="_blank"><img src="http://i117.photobucket.com/albums/o47/Wildcatsmoker/FinishedProduct.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>

Sliced:

<a href="http://photobucket.com/" target="_blank"><img src="http://i117.photobucket.com/albums/o47/Wildcatsmoker/Sliced.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>

Wildcat · November 12, 2006, 02:08:00 PM

Will try this again.

Before:

Finished:

Sliced:

owrstrich · November 12, 2006, 02:35:52 PM

well... 140 and ftc is usually dunner than that but it looks really good... juicy and tasty is all your gonna get with the eyeball of the cloven hooved beast of the dairy barn... thats where the sliced thin comes into play...

im thenking slice thin on a onion roll with onions... peppers and provolone cheeze or on a bare plate with that horseraddesh and sour cream...

it looks very good... maybe 145 next time for your wench... thanks for the photos...

you gotta eat...

johnny owrstrich

Wildcat · November 12, 2006, 04:26:37 PM

Higher temp for sure. Too late to slice thin. The Beast was devoured shortly after the photo's.

Gizmo · November 12, 2006, 08:08:30 PM

Hard to tell from the pictures but if you didn't bias cut the roast, you might try that next time as well for a more tender piece.

Arcs_n_Sparks · November 12, 2006, 08:56:12 PM

Wildcat,

And your address is???????? 8) 8) 8)

Arcs_n_Sparks

Wildcat · November 13, 2006, 12:32:48 PM

Bias cut???

I live in Pace, Florida (just outside of Pensacola in the panhandle). Won't do you any good though. Did not have any left overs with the three of us. Sorry.

Gizmo · November 13, 2006, 10:01:44 PM

Bias cut is basically cutting at an angle or diagonal instead of straight down. Tilt the heal of the blade back about 45 degrees and slice thin. This will also give you a larger slice except for the first several slices from the top. Those will be very flavorfull as they will have a lot of surface bark.

Wildcat · November 14, 2006, 04:05:09 AM

Good idea. Thanks, I will try that in the future.

Cutterone · February 09, 2007, 02:36:01 PM

I read the posts with quite a bit of interest as I had not smoked anything for a while and I was looking for something different for dinner. I work in the meat department of a grocery store and we had :o Eye of round roasts on sale last week, so I got one and did the olive oil, salt, pepper, onion powder and garlic powder and put it into the smoker at 200 degrees and smoked for 100 minutes using hickory and then just heat for the next two hours, but the internal temp never got up past 125 degrees. By that time it was on to plan B (hotdogs) :-\for dinner that night, but the next night I put it in the oven still wrapped in the tinfoil that I put it into when I removed it from the smoker, and popped it into the oven for one hour at 350 degrees. Baked potatos and salad and sliced the roast real thin and onto the table. WOW factor of 9 out of 10.All of us where just blown away with the flavor, nice bark of smoke and spice flavor. Even my son, who isn't really big on roast beef, went back for seconds and thirds. Bottom line, all the roast was devoured and my wife wants to know when I am doing another one, and telling me that I have todo another one when her folks visit. ;D

Wildcat · February 09, 2007, 04:27:12 PM

I am glad it turned out great. ;) As far as the internal temp goes, it takes patience. The one that I did was only a 2 pounder. I do not recall how long the total cook time was, but I believe it was about 3 to 4 hours. Time did not really matter, I just kept it going until the internal temp was appropriate. You will find that when smoking, the internal will rise to a certain point and then either remain at that temp or even go down a little for awhile. It will then eventually start rising again. Just keep her going until the internal is where you want it. ;D