The third cut of meat I smoked was a big lean eye of round. This beast was delicious but pretty simple to smoke despite all of the horror stories of how tough the cut is due to it’s lean nature. I took on the challenge and decided to smoke it at 250 degrees until the internal temp read 130 on my wireless thermometer before pulling it off and cutting it into thin, tasty slices.
When I do it again, I will heat it to 125 and smoke it at 225. I will also spend more time trimming fat to reduce any chewiness.
Overall a great cut for the price - approx. $22.
Cook Time: approx. 3 hours
Ingredients:
- Meat: 8 lb. Eye of Round
- Oils & Vinegars: Baste with Extra Virgin Olive Oil
- Rubs: Coat with American Royal Beef Dry Rub
- Dairy: 2 tbsp butter
- Wood: Hickory
Notes:
- Once internal temperature reaches 125, take out of smoker and place on a platter to rest for .5 hr before cutting into thin slices.
- We enjoy draining the juices from the pan into a crock pot and then once the meat is sliced, let the meat soak on warm for an hour. Serve and enjoy!
