I've been reading posts here for a long time and never posted. I appreciate all of the recipes and advice I've gotten so far!
Thought I'd post tonight because I had a great success with one of the lesser used cuts, Eye of Round.
I have a recipe for (really) slow roasted eye of found that's great, and I thought it would be perfect smoked. The recipe, from Cooks' Illustrated, states that when cooking slowly, the meats' enzymes act as natural tenderizers below 122*. The recipe calls for salting the meat ( 1 Tbsp/lb) for 18-24h, searing, and roasting at 225 for 2-4 h.
I followed the salting instructions (without measuring) and left it in the fridge for 2.5 days. I was going to smoke it earlier, but got busy...
Today, I sprinkled the round with a little of the brisket rub from amazing ribs.com, and put it in to smoke. It was a 4.25lb and I used 4.5 oz hickory/pecan mix. I started it at 12:30 at 200*
At 3:30, it was about 110 and I wanted it to slow down and keep it under 122 as long as I could. I turned the smoker down to 150. My goal temp was 130, and the roast finished at about 7:30.
I let it rest about 40 min before slicing thinly- perfect! The meat was juicy and medium rare from the very ends to the middle, and it tastes delicious! Also, easy to slice and almost shred with a bread knife.
Thought I'd post tonight because I had a great success with one of the lesser used cuts, Eye of Round.
I have a recipe for (really) slow roasted eye of found that's great, and I thought it would be perfect smoked. The recipe, from Cooks' Illustrated, states that when cooking slowly, the meats' enzymes act as natural tenderizers below 122*. The recipe calls for salting the meat ( 1 Tbsp/lb) for 18-24h, searing, and roasting at 225 for 2-4 h.
I followed the salting instructions (without measuring) and left it in the fridge for 2.5 days. I was going to smoke it earlier, but got busy...
Today, I sprinkled the round with a little of the brisket rub from amazing ribs.com, and put it in to smoke. It was a 4.25lb and I used 4.5 oz hickory/pecan mix. I started it at 12:30 at 200*
At 3:30, it was about 110 and I wanted it to slow down and keep it under 122 as long as I could. I turned the smoker down to 150. My goal temp was 130, and the roast finished at about 7:30.
I let it rest about 40 min before slicing thinly- perfect! The meat was juicy and medium rare from the very ends to the middle, and it tastes delicious! Also, easy to slice and almost shred with a bread knife.
