-
Moderator
something new for the smoker
so been getting the itch for something new to try in the smoker. done Chicken, pork ribs, pork tenderloin. so today I bought an eye of round Beef roast.
anyone done one of these in the smoker and how did it turn out and how did you smoke it up.
-
I only use it for jerky...being lean...probably a hot fast grill and pull 10° before finish temp as it will carry over a bit. I'll have to research final IT of one but it probably 130 is a guess. I'm going to go look now.
-
https://eggheadforum.com/discussion/...omment_1854439
So actually I would do like 122-125 IT then pull. Probably 375-400 on the cook. Raised direct on my egg. Would not low smoke it....if you want smoke on it maybe cold smoke for a bit then fire the pit up.
-
Eye of the round also makes good stew meat.
-
They are awesome on the smoker. 300° till 125° IT, and slice thin. Family Loves it rubbed with Big Poppa Smoker "Cash Cow"
Steve Dyer
Mt. Pleasant, NC