Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Anybody ever smoke an Eye of Round?

I've had this 6.5 lb Eye of Round roast marinating for 24 hours now. I understand they can be a little touchy to cook and not get dried out.

I plan on doing it on my Traeger. Probably in an aluminum pan with beef broth on the bottom. Any do's and dont's with this cut?

Cover it in bacon........that should help!

At the risk of encountering the camp'fire ire, I'll say, I do not care so much for beef smoked. A lot of other meats, beef, not so much.

There are many ways to cook that luscious cut.

I’d slice it length wise and wrap it in bacon.

Might as well larder it with bacon as well.

You do know where brisket come from.....right Richard?

I do them fairly often. Smoke to maybe 145 internal slice thin and enjoy the sandwiches.

Jim, unless broiling with the lid shut is smoking, I'll stand my ground as to smoked beef. No wood chips smoldering in the brisket cook.

I did put in the disclaimer.

I bet smoked then chilled and sliced thin would make some great lunch meat.

We now return you to the regularly secluded discourse on brisket.

Richard is peppy tonight.

Well FC, it ain't pie crust, but hey!

Ha!

If anyone has it would be Toby!!

He bin hittin' the sauce agin.

Ah Laddy, ya got me now!

Meanwhile, back at the range--.

I cook them often. We make one meal on day of cook - hot, rare sliced roast beef and the rest is saved for sandwiches. FYI, I cook them hot and indirect on a green egg - plate setter, grate, v-rack with meat and about 400 plus degree dome temp. I let roast come to room temp before putting on and I take them to about 125 internal and let rest an hour or so. This will leave you in the rare to med rare range which is what we like.

Jim,

Like Fatz says;

https://www.facebook.com/heygrillhey/videos/1592857907498588/

This lady is my goto smoking knowledge resource.

https://heygrillhey.com/

Fantastic recipes, easy to follow videos !

I cook them on a hot grill till 125 or so. Then slice thin for french dip. Leftovers don't last long either.