I've Smoked a half dozen or more of these Eye of Round Roasts on my Pit Boss Laredo 1000 Pellet Grill begining with a 4 to 4.5# Angus Beef Roast from the Club with a variety of Seasonings applied the night prior (tonight I Choose Worchester Sauce, Uncle Chris's Steak Seasoning, Kingsford Garlic & Herb Seasoning, Coarse Ground Black Pepper& Cayenne Pepper). I shoot for a Rare Doneness, I set the Grill to "S" (Smoke), add a Smoke Tube (about 4" of Pellets in the Tube), Cook time is roughly 5 to 6 Hours. After reaching an internal Temperature of 108 F I pull the Probes and Perform a Reverse Sear over the Open Flame 🔥 of the Burn Box set to High, Rotating the Roast as needed. Let the Roast Stand for a half hour to 45 Minutes, Chill in refrigerator overnight and Slice Thin with an Electric Meat Slicer to reveal an awesome Smoke Ring on a Rare Roast. Simply Delicious 😋. Randy AKA randog311
The eye round by itself stands alone, and makes the best roast beef sandwiches you've ever had! I went to SAM's club, bought 3-4 eye rounds and did them on my GMG pellet grill. I let them rest, then wrapped in foil and put them in the fridge overnight. The next morning, I got out my meat slicer and my vaccum sealer- now I have ultra clean, nitrate free lunch meat for the rest of the winter along with my smoked turkey, pork loin, and chicken!
What I like about there, is that the employees are more than happy to give you a whole packer instead of buying from the case. I was once a meat cutter at a grocery store, so I like to do my own trimming. They also give me who top sirloins, so I can cut extra thick sirloin steaks, or if I wan make whole sirloin roasts on my pellet grill- extra auwesome. I like the eye round because it fits in my slicer nicely. @@paulmarion7578
Smoked my first eye of round last week. I used Hickory as my wood. Came out great! But I made sandwiches out of them, I let the roast rest and then wrapped in foil and put in the refrigerator. The next morning, I put roast in my slicer to thinly slice roast. Putting the roast in the refrigerator made it easy to slice thin. I heated the slices in some beef broth. I love a Arby's Beef and Cheddar sandwich. So, I made a beer cheese sauce and got some of your Texas BBQ sace and thinned that out a little and roasted some jalapeno peppers. To make sandwich, I got some onion rolls and layered the roast beef on and put some beer cheese sauce and then the BBQ sauce and then some roasted jalapenos.
I just made this today. I have to admit, I was a little nervous. However, it was absolutely delicious!! I shared it with my neighbors and they raved about it! I also ventured outside my comfort zone and made a horseradish sauce as a side. The meat was so tender and delicious! Thank you so much for your videos and simplifying the instructions. My family thinks I'm a genius now. 😆
Susie, I absolutely love you! Best recipes and help with my smoking ventures. I don't follow your recipes exactly because that's sort of cheating, but watching your techniques and ideas I've learned so much. Best smoking content on RU-vid. Between you and my boy Malcolm I am always the star of BBQs! Keep em coming!
Just stumbled upon your channel. I smoked a prime rib last night, going to follow your recipe and smoke the eye of round today following your recipe.....I did "like" and subcribed, thanks for sharing!
Turned out great, I used smoking joe offset smoker with hickory. The sauce was phenomenal, only thing I changed was adding sautéed mushrooms! I will definitely be making this again! Thank you.
I literally bought an round eye of round at Costco the day you published this video. I went on the FB Group Camp Chef Grill Owners, to get recommendations on how to smoke it. You have answered my question!!! Will definitely give this a try real soon! Thanks for sharing!!!
Susie, you cook your top round exactly as I do on my WSM. I use simple seasoning maybe salt, pepper, onion and garlic granules. I inject it with a stock and Worcester sauce injection and smoke it over oak. I much prefer top round to Brisket. Beautifully lean, amazing after it's been in the fridge overnight. Great video.
Great video it just so happens that I have one of those for this weekend but it has a thick fat cap would you recommend cutting it off to get rid of the silver skin
I get eye of rounds and smoke them. I use them for roast beef sandwiches also. Nice sourdough bread and horseradish and whole grain mustard, sweet onions and you have lunch
Great video! Always love your channel! Wow! What a great alternative to the prime rib for holiday meals. I am still a brisket guy, but friends are always talking about the prime rib...I think I will give this a try for my money! Best wishes to the family!
we have done that in the oven several times, now I'm wanting to try it on the pellet grill, I see it looks like you a camp chief I got about six months ago a DLX24,
Eye of round/inside round/outside round are really underrated. When handled properly they can be absolutely killer and as mentioned, slice THIN! Bonus points for cast iron use.
Looks great. I sure aim to try it soon.Our local butcher had chuck roll for sale at $2.99 a pound. 20 pounds. I thought it was too much meat so I passed on it. Later I went back and was going to get one. Gone! Chuck today at Wegmans was 11 bucks. So on we go to get eye roast!!!
Looks great! That's pretty much how I do my roast beef. I'll season with an herb heavy seasoning and sear at the end in cast iron with beef tallow. The tallow really takes it over the top. And that sauce looks amazing. I need that in my life.
What if I have to make it the day before. How do I go about being able to reheat it? Can I put it in a crock pot during the day of the holiday in some beef brother to keep it hot and ready?
Can you show us an eye of round smoked jerky? I have a southern comfort blend but always end up dehydrating some at the end. My butcher in the arctic used to do a mean jerky that he sold cheap.
Anyone ever make this and get nauseous like it didn't hit your senses right. I've made plenty if whiskey sauces and never experienced this. But it's been over 10yrs since I made a whisky sauce so maybe my senses have changed. But figured I'd ask. But I love meats and sauces and whiskey sauce is no exception.
I'm not a rare or medium rare eater....what do you think a longer smoke would fare with this cut of meat?.....225 for 5 or 6 hours. Would it work for Carne assda substitute?
