“Indulge in the rich and savory flavors of our Smoked Eye of Round Roast. Expertly crafted with a perfect blend of smoky goodness, this exquisite cut of beef promises a tender and juicy dining experience. Whether you’re hosting a gathering or treating yourself to a special meal, our Smoked Eye of Round Roast is sure to impress with its irresistible taste and mouthwatering aroma.”
Smoked Eye of Round Roast: Cheap and Easy Recipe
This recipe for smoked eye of round roast is not only delicious, but also affordable and simple to make. It’s a great option for feeding a crowd without breaking the bank. The key to success with this cut of meat is to choose a smaller roast between 2-4 lbs, as larger roasts can be tougher and less flavorful.
Dry brining the eye of round overnight with kosher salt helps to enhance its tenderness and flavor. The salt draws out moisture from the meat, creating a concentrated brine that is then re-absorbed, resulting in a more moist and flavorful roast.
When it comes to smoking the meat, it’s best to smoke it until it reaches an internal temperature of around 120°F. This allows the surface of the meat to attract smoke particles and incorporate more flavor. After smoking, searing the meat in a hot cast iron skillet adds a nice crust and further enhances the flavor.
What to Look For in Eye of Round
Eye of round is a lean cut of meat, making it a healthy choice. When selecting an eye of round roast, look for smaller roasts between 2-4 pounds, which are more manageable and easier to cook. Avoid buying eye of rounds sold as “steaks” as they have less surface area and moisture, resulting in less smoke absorption and control over internal temperature.
To enhance tenderness, dry brining the eye of round overnight with kosher salt is recommended. Dry brining works by drawing out moisture from the meat’s interior, creating a concentrated brine that is later reabsorbed by the muscle. This process helps prevent moisture loss during cooking and results in juicier meat.
When smoking eye of round, there are two options: smoking until around 120°F internal temperature or searing first and then finishing in the smoker until reaching the desired internal temperature. Searing before smoking allows for better smoke particle absorption due to the wet surface of the meat. It is essential to sear the meat in a hot cast iron skillet with high smoke point oil until desired browning is achieved without overshooting the internal temperature.
Proper slicing technique plays a crucial role in achieving tender smoked eye of round. Slice thin pieces against the grain to shorten muscle fiber lengths, making each bite more tender. Slicing against the grain means cutting perpendicular to the direction of visible muscle fibers. This technique combined with thin slices enhances tenderness when enjoying smoked eye of round in various dishes such as sandwiches or alongside eggs on toast.
Overall, choosing a smaller roast, dry brining for tenderness, searing before smoking, and proper slicing techniques contribute to a delicious and crowd-pleasing smoked eye of round roast.
What About Fat Content?
Eye of round is one of the leanest cuts of meat on the entire animal, making it a great choice for those looking for a low-fat option. It is so lean that it qualifies as “extra lean” according to the USDA, meaning it contains less than 5 grams of fat per 100 grams of beef. Even higher grades of beef like choice or prime will have minimal intramuscular fat in eye of round. Therefore, there is no need to worry about fat content when cooking this cut.
To enhance tenderness, it is recommended to dry brine larger roasts like eye of round the night before cooking. Dry-brining works through osmosis and diffusion. Salting the surface of the meat draws out moisture from inside, creating a concentrated brine on the surface. This brine is then reabsorbed by the muscle, causing loosened muscle fibers to re-bond and form a gel that traps and holds onto water, resulting in less moisture loss during cooking.
When smoking larger roasts like eye of round, there are two options: smoking until around 120°F internal temperature or smoking until around 120°F and then searing to develop a crust before reaching a target internal temperature. The former option allows more smoke particles to be attracted to the wet surface of the meat, while the latter option provides more control over the final internal temperature.
For those who prefer searing before finishing in the smoker, it is recommended to use a cast iron skillet with medium heat and a high smoke point oil. Sear each side until browned without overshooting the desired internal temperature. The searing process may increase the internal temperature slightly but allows for better control over doneness.
To maximize tenderness, it is important to slice the smoked eye of round roast thin and against the grain. Slicing against the grain shortens the muscle fiber lengths, resulting in a more tender bite. Cutting thin slices also contributes to tenderness compared to thicker slices.
Dry Brining the Roast Overnight
Dry brining is an important step in preparing the smoked eye of round roast. To dry brine, start by removing the meat from its packaging and discarding it. Pat dry the meat with a paper towel to remove any excess moisture. Use a sharp knife to trim off the exterior fat and silver skin. It is important to remove all the fat, but small amounts of silver skin are not a big deal.
Next, apply a liberal amount of Diamond Crystal kosher salt to the meat. Make sure to cover all sides of the roast with salt. After salting, place the meat in your refrigerator to dry brine overnight. The salt will draw out moisture from inside the meat and create its own concentrated brine on the surface.
The process of osmosis and diffusion will occur while dry brining. Osmosis causes moisture from inside the meat to be drawn out, creating a salty brine on the surface. Diffusion then allows this brine to be reabsorbed by the muscle, resulting in less moisture loss during cooking. Dry-brining with kosher salt helps to retain moisture and improve tenderness in lean cuts like eye of round.
Once you have completed the dry brining process, you can move on to applying your chosen dry rub or seasonings to enhance flavor before smoking or searing.
Seasoning the Meat
To prepare the eye of round roast, start by removing any exterior fat and silver skin using a sharp knife. The goal is to trim off all the fat, but small amounts of silver skin are not a major concern.
Once trimmed, apply a liberal amount of Diamond Crystal kosher salt to the meat. This will act as a dry brine to enhance flavor and tenderness. Place the seasoned meat in the refrigerator overnight to allow it to dry brine.
The next day, apply your chosen dry rub to the meat. For this recipe, a mixture of 1.5 tablespoons of 16 mesh black pepper and 0.5 tablespoons of garlic powder was used. Adjust the amount of black pepper based on personal preference or if using freshly cracked peppercorns.
When it comes to cooking the eye of round roast, there are two options: smoking first until reaching an internal temperature of around 120°F or searing first and finishing in the smoker until reaching an internal temperature of approximately 125-130°F.
If you choose to smoke first, set up your smoker to maintain a temperature between 225-250°F. Place the eye of round on the smoker and add your preferred wood chunks or chips for smoke flavor. Smoke until the internal temperature reaches around 120°F before proceeding with searing.
If you prefer to sear first, heat a cast iron skillet over medium-high heat with a high smoke point oil like grapeseed oil. Once hot, sear all sides of the meat for about 20-30 seconds each until you achieve a desired crust. This process will increase the internal temperature by about 3°F.
After cooking, it is important to slice the smoked eye of round roast properly for optimal tenderness. Slice the meat thin and against the grain to shorten the muscle fiber lengths and make each bite more tender.
Once sliced, serve the smoked eye of round roast as desired. It can be enjoyed as a main course alongside side dishes or used in sandwiches with horseradish cheese for added flavor. The leftovers can also be repurposed for breakfast or lunch options, such as fried egg on toast or roast beef sandwiches.
Should You Smoke or Sear First?
When it comes to smoking an eye of round roast, there are two options: smoking first until the internal temperature reaches around 120 degrees Fahrenheit and then searing it to develop a crust, stopping at 130 degrees Fahrenheit internally. The other option is to sear the meat first and then finish it in the smoker until it reaches an internal temperature of around 125-130 degrees Fahrenheit.
To prepare the eye of round roast, start by removing it from its packaging and patting it dry with a paper towel. Use a sharp knife to trim off any exterior fat and silver skin. It is important to remove all the fat as it won’t render during cooking. Small amounts of silver skin are not a big issue.
For larger roasts like eye of round, dry brining can help enhance the flavor and tenderness. Apply a liberal amount of Diamond Crystal kosher salt to the meat and place it in the refrigerator overnight for dry brining. The next day, apply your preferred dry rub to the meat. A combination of 1.5 tablespoons of 16 mesh black pepper and 0.5 tablespoons of garlic powder works well for seasoning.
If you choose to smoke first, preheat your smoker to a temperature between 225-250 degrees Fahrenheit. Once heated, place the eye of round on the smoker and add wood chunks or chips for smoke flavor. Smoke until the internal temperature reaches around 120 degrees Fahrenheit before transferring it to a hot cast iron skillet for searing.
If you prefer to sear first, get your cast iron skillet hot over medium heat and add a high smoke point oil such as grapeseed oil. Sear the meat for about 20-30 seconds on each side continuously until you achieve the desired exterior crust. Then, transfer the seared eye of round to the smoker and continue cooking until it reaches an internal temperature of around 125-130 degrees Fahrenheit.
Once the smoked eye of round roast reaches your desired internal temperature, remove it from the heat and let it rest. Resting allows the juices to settle and carry over cooking to occur. It is not necessary to cover the meat with foil during resting to preserve the crust that was developed during searing. After resting, slice the eye of round against the grain into thin slices for maximum tenderness.
Get Your Smoker to 225 – 250F
To begin, set up your smoker and aim for a temperature range of 225-250F. This will provide the ideal conditions for smoking the eye of round roast.
Start by removing the meat from its packaging and discarding it. Use a sharp knife to trim off any exterior fat and silver skin. It’s important to remove all the fat, but small amounts of silver skin are not a major concern.
Next, apply a generous amount of Diamond Crystal kosher salt to the meat. Make sure to cover all sides evenly. Once salted, place the meat in the refrigerator overnight to dry brine.
The following day, apply your chosen dry rub to the meat. For this recipe, a combination of 1.5 tablespoons of 16 mesh black pepper and 0.5 tablespoons of garlic powder is recommended. Adjust these measurements based on personal preference.
Preheat your smoker to reach a temperature between 225-250F. Once it reaches this range, place the seasoned eye of round roast on the smoker grates.
For medium-rare doneness (130-135F internal temperature), smoke the roast until it reaches around 120F internal temperature. This allows for better control over the final result.
While the roast is approaching 120F internal temperature, prepare your cast iron skillet by heating it over medium-high heat. You want it hot but not at maximum heat.
Add a high heat cooking oil like grapeseed oil to the hot skillet and wait until it starts shimmering. Then, carefully sear each side of the roast for about 20-30 seconds continuously, flipping back and forth as needed. The goal is to achieve a nicely browned exterior.
The searing process will increase the internal temperature of the roast by approximately 3F. If your desired internal temperature is 130F, take the seared roast off the skillet and put it back on the smoker until it reaches the target temperature.
Remember not to cook the eye of round roast above medium doneness, as this may result in tough and dry meat.
Once the smoked eye of round roast reaches your desired internal temperature (e.g., 130F for medium-rare), remove it from the smoker and allow it to rest. There’s no need to cover it with foil, as this can ruin the crust you developed during searing.
During resting, the meat’s juices will settle down, and carry over cooking will continue to increase its internal temperature. In this case, resting caused a rise of 5F in just 8 minutes.
When ready to serve, slice the smoked eye of round roast thinly against the grain. This helps tenderize the meat by shortening muscle fiber lengths. Thin slices also enhance tenderness compared to thicker cuts.
Enjoy your smoked eye of round roast in various dishes such as roast beef sandwiches or alongside horseradish cheese for a flavorful meal.
Wait Till the Roast Reaches 120F Before Searing
When smoking a larger roast like eye of round, it’s best to wait until it reaches around 120F before searing. This is because the wet surface of the meat at this point attracts smoke particles, allowing for better incorporation of clean smoke flavors. By searing after reaching this temperature, you have more control over the final internal temperature and can ensure a nicely browned exterior without overcooking the meat.
To achieve a good sear on your smoked eye of round roast, it’s important to use a hot cast iron skillet. You don’t want to get the skillet as hot as possible; medium heat is perfect. Once the oil in the skillet starts to shimmer, place your meat on it to sear. There’s no need for timed intervals per side – simply sear until the sides are browned without overshooting your desired internal temperature. For a roast like this, you’re essentially searing until you’re happy with the exterior, which will increase the internal temperature slightly but not rapidly like with thinner steaks.
After removing your smoked eye of round roast from the smoker and achieving your desired internal temperature through searing, it’s important to let it rest. Resting allows the juices within the meat to calm down and redistribute evenly, resulting in juicier and more tender slices. You don’t need to cover the roast with foil during resting as this can ruin the crust you built when searing. The internal temperature may continue to rise slightly during resting due to carry over cooking from the hot exterior to cooler parts of the meat.
Searing the Smoked Eye of Round Roast in a Cast Iron Skillet
To sear the smoked eye of round roast, start by heating a cast iron skillet over medium heat. It’s not necessary to get the skillet as hot as possible; medium heat is perfect. When the skillet is hot and the oil begins to shimmer, place the meat on the oil to sear.
There is no specific timing required for flipping the meat. Simply sear until all sides are browned in color without overshooting your desired internal temperature. Start with 30 seconds on one side, then flip to the other side, and continue flipping back and forth until you’re satisfied with the exterior of the meat.
With a larger roast like this, the temperature won’t increase as rapidly as it would with a thinner steak. The goal is to sear until you’re happy with the exterior, rather than reaching a specific internal temperature. In my case, I pulled off the heat at 120°F and seared until I was satisfied with how it looked. The searing process only increased the internal temperature by 3°F.
Resting the Meat
Resting the smoked eye of round roast is an important step to allow the juices to settle and for carry over cooking to occur. It is recommended to not cover the meat with tinfoil during resting, as this can ruin the crust that was formed during searing. The goal of resting is to let the internal temperature continue to rise slightly.
During resting, the internal temperature of the smoked eye of round roast can continue to increase. In just a few minutes, the temperature can rise by a few degrees. This carry over cooking happens because the hot exterior of the meat transfers heat to its cooler thermal center.
It is advisable to be cautious during resting and monitor the internal temperature closely. Resting for approximately 8 minutes can result in a 5-degree increase in internal temperature. Therefore, it is important to consider this when determining the ideal level of doneness for your roast.
Slicing they Eye of Round
Slicing the smoked eye of round is crucial for achieving tenderness. It’s important to slice the meat thin and against the grain. The grain of the meat can be identified by its dotted lime green appearance, and you want to slice perpendicular to it, which is represented by the dotted white lines in the image provided. Slicing against the grain helps shorten the muscle fiber lengths, resulting in a more tender bite. Additionally, slicing the meat thin also contributes to its tenderness compared to thicker slices.
This particular smoked eye of round was used for dinner, but leftovers were repurposed for other meals such as fried egg on toast and roast beef sandwiches with horseradish cheese. The versatility of this cut allows for various meal options beyond just a traditional roast beef dish.
Smoked Eye of Round Recipe
This smoked eye of round recipe is a cheap and easy way to make a delicious roast beef. The lean cut of meat is perfect for smoking and it’s also budget-friendly, making it ideal for feeding a crowd. To prepare the roast, start by dry brining it with kosher salt overnight. This helps to tenderize the meat and enhance its flavor.
The next day, apply a dry rub of black pepper and garlic powder to the meat. Get your smoker to a temperature of 225-250F and place the eye of round on the smoker. Use wood chunks or chips, such as post oak, for added smoky flavor. Smoke the meat until it reaches an internal temperature of around 120F.
Once the meat reaches 120F, remove it from the smoker and sear it in a hot cast iron skillet with grapeseed oil. Sear each side for about 20-30 seconds until you achieve a browned exterior. This process will increase the internal temperature by about 3F.
After searing, return the eye of round to the smoker until it reaches your desired internal temperature. For medium-rare, aim for around 130-135F. Once cooked to your liking, remove the roast from the smoker and let it rest before slicing.
To slice the smoked eye of round, make sure to cut against the grain for maximum tenderness. Slice thin pieces perpendicular to the grain lines in order to shorten muscle fibers and create tender bites. Serve this flavorful roast beef with your favorite sides or use leftovers for sandwiches or other dishes.
Equipment
– Cast iron skillet
– Smoker (such as a Weber Kettle)
– Thermometer (such as ThermoWorks Smoke X4)
– Sharp knife for trimming fat and silver skin
– Paper towels for patting dry the meat
1. Remove the eye of round roast from its packaging and discard the packaging.
2. Pat dry the meat with paper towels to remove excess moisture.
3. Use a sharp knife to trim off any exterior fat and silver skin. The goal is to remove all the fat, but small amounts of silver skin are not a major concern.
4. Apply a liberal amount of Diamond Crystal kosher salt to the meat, ensuring that it is evenly coated on all sides.
5. Place the salted meat in the refrigerator and let it dry brine overnight.
6. The next day, apply your desired dry rub to the meat. A suggested combination is approximately 1.5 tablespoons of 16 mesh black pepper and 0.5 tablespoons of garlic powder.
7. Preheat your smoker to a temperature range of 225-250°F.
8. Once preheated, place your eye of round roast on the smoker, ensuring that it is positioned away from direct heat sources.
9. Add wood chunks or chips (such as post oak) for smoke flavoring.
10. Smoke the roast until it reaches an internal temperature of around 120°F, which allows more control over the final internal temperature.
11. As the roast approaches 120°F, prepare a cast iron skillet over medium-high heat.
12. Add a high smoke point cooking oil (such as grapeseed oil) to the hot skillet and allow it to shimmer.
13. Sear the roast in the hot oil for approximately 20-30 seconds per side, continuously flipping until you are satisfied with the exterior browning.
14. The searing process may increase the internal temperature by around 3°F, so monitor the temperature closely.
15. Once seared, transfer the roast back to the smoker until it reaches your desired finishing temperature of around 130-135°F for medium-rare doneness.
16. Remove the smoked eye of round from the smoker and let it rest uncovered. Avoid covering with foil to preserve the crust created during searing.
17. During resting, juices will redistribute and carry over cooking will cause a slight increase in internal temperature.
18. Once rested, slice the smoked eye of round thinly against or perpendicular to the grain for optimal tenderness.
Remember to adjust cooking times and temperatures according to your specific equipment and preferences. Enjoy your smoked eye of round roast!
Ingredients
– Eye of round roast (2-4 lbs)
– Diamond Crystal kosher salt
– 16 mesh black pepper
– Garlic powder
– High heat cooking oil (such as grapeseed oil)
Dry Brine
Dry brining is a technique that involves salting the surface of the meat and allowing it to sit overnight in the refrigerator. This process helps to draw out moisture from inside the meat, creating a concentrated brine of salt and water on the surface. The salty brine is then re-absorbed by the meat, resulting in less moisture loss during cooking. For eye of round roast, dry brining with kosher salt is particularly effective due to its lean nature.
After dry brining, you can apply your choice of seasonings to the meat. A simple combination of 16 mesh black pepper and garlic powder works well for enhancing the flavor of the eye of round roast. Apply a liberal amount of black pepper and garlic powder to all sides of the meat, ensuring even coverage.
When it comes to smoking eye of round roast, there are two main options. One option is to smoke the meat until it reaches an internal temperature of around 120°F, and then sear it in a hot cast iron skillet. This method allows for more control over smoke absorption and creates a flavorful crust on the exterior.
The other option is to sear the meat first in a hot cast iron skillet, and then finish cooking it in a smoker until it reaches an internal temperature of around 130°F. This method provides a smokier flavor throughout the meat.
To achieve a good sear on the eye of round roast, preheat a cast iron skillet over medium heat until it starts to shimmer. Add a high smoke point oil like grapeseed oil to the hot pan. Place the seasoned roast in the skillet and sear each side for about 20-30 seconds continuously until you achieve your desired exterior color.
It’s important to note that searing the meat will cause the internal temperature to increase, so it’s recommended to pull the meat off the smoker or out of the oven a few degrees below your desired finishing temperature. This allows for carryover cooking and ensures that the meat doesn’t become overcooked.
After achieving the desired internal temperature, remove the eye of round roast from the heat and let it rest. Resting allows the juices to redistribute and for carryover cooking to continue, resulting in a more tender and flavorful meat. Avoid covering the roast with foil during resting as it can ruin the crust.
When slicing the smoked eye of round roast, it’s important to slice against the grain for tenderness. The grain of this cut runs in dotted lime green lines, so you’d want to slice perpendicular to those lines (dotted white lines). Additionally, slicing thin pieces helps enhance tenderness even further.
By following these steps, you can enjoy a delicious and affordable smoked eye of round roast that is sure to impress your family or guests.
Dry Rub
For this smoked eye of round roast recipe, the dry rub consists of Diamond Crystal kosher salt, 16 mesh black pepper, and garlic powder. The meat should be trimmed of any exterior fat and silver skin. Apply a liberal amount of kosher salt to the meat and let it dry brine in the refrigerator overnight. The next day, apply the dry rub mixture to the meat.
Preheat your smoker to a temperature between 225-250°F. Place the eye of round on the smoker and add wood chunks or chips for smoke flavor. Smoke until the internal temperature reaches around 120°F for medium-rare doneness.
Once the meat reaches 120°F, remove it from the smoker and prepare a cast iron skillet over medium-high heat with a high heat cooking oil such as grapeseed oil. Sear the meat in the hot skillet for about 20-30 seconds on each side, continuously flipping until you achieve your desired exterior color.
After searing, allow the smoked eye of round roast to rest uncovered. Resting allows the juices to settle and carryover cooking will increase the internal temperature slightly. The roast can be sliced thinly against the grain for maximum tenderness.
Remember not to cook eye of round above medium doneness as it may result in tough and dry meat. Enjoy your smoked eye of round roast as a delicious and affordable option for feeding a crowd!
High Heat Cooking Oil
When searing the smoked eye of round, it’s important to use a high heat cooking oil. The goal is to get your cast iron skillet hot, but not as hot as possible. Medium heat is usually perfect for achieving a good sear. Once the oil starts to shimmer in the pan, you can add your meat to sear.
After smoking and searing the eye of round, it’s important to let it rest before slicing. Resting allows the juices to calm down and for the internal temperature to continue to rise through carry over cooking. It’s recommended not to cover the meat with tin foil during resting, as this can ruin the crust that was formed during searing. Resting also helps make the meat more tender.
When it comes time to slice the smoked eye of round, it’s crucial to cut against the grain for tenderness. The grain of the meat is indicated by dotted lime green lines, and you want to slice perpendicular to those lines (dotted white lines). This shortens the muscle fiber lengths and makes each bite more tender. It’s also best to slice the meat thin rather than thick, as thinner slices are more tender.
Note: The topic information does not include any specific information about high heat cooking oils or their properties.
Instructions
To prepare the smoked eye of round roast, start by removing it from its packaging and discarding the packaging. Pat dry the meat with paper towels to remove any excess moisture. Use a sharp knife to trim off any exterior fat and silver skin, aiming to remove all the fat while small amounts of silver skin are not a significant concern.
Next, apply a generous amount of Diamond Crystal kosher salt to the meat. Make sure to cover the entire surface of the meat. Place the salted meat in the refrigerator and let it dry brine overnight.
The next day, apply your preferred dry rub to the meat. You can use approximately 1.5 tablespoons of 16 mesh black pepper and 0.5 tablespoons of garlic powder for this recipe. Adjust the amount according to your taste preferences.
Prepare your smoker by preheating it to a temperature between 225-250°F (107-121°C). Once heated, place the eye of round on the smoker and add your choice of wood chunks or chips for smoking flavor. Post oak wood chunks work well with beef, but you can also use hickory or pecan for stronger smoke flavor or fruit woods like cherry, peach, or apple for a lighter smoke flavor.
Smoke the meat until it reaches an internal temperature of around 120°F (49°C), which is approximately medium-rare doneness. Smoking up until this point allows for better incorporation of smoke particles into the wet surface of the meat.
While waiting for the meat to reach 120°F (49°C), prepare a cast iron skillet on medium-high heat with a high smoke point cooking oil such as grapeseed oil. Once heated, sear each side of the meat for about 20-30 seconds continuously until you achieve your desired crust and color. Be careful not to overshoot the internal temperature during the searing process.
After searing, remove the meat from the skillet and place it back on the smoker until it reaches your desired internal temperature. For medium doneness, aim for an internal temperature of around 130°F (54°C), but avoid cooking eye of round above medium as it may result in a tough and dry texture.
Once the smoked eye of round roast reaches your desired internal temperature, take it off the smoker and let it rest. Resting allows the juices to settle and carries over cooking to increase the internal temperature slightly. Avoid covering the meat with foil during resting as it may ruin the crust you developed while searing.
To serve, slice the smoked eye of round roast thinly against the grain for tenderness. Slicing against the grain shortens muscle fiber lengths and makes each bite more tender. Enjoy your smoked eye of round roast as a main dish or use leftovers for sandwiches or other recipes.
Trim and Dry Brine Meat
To prepare the eye of round roast, start by removing any exterior fat and silver skin. Trim off as much fat as possible, but small amounts of silver skin are not a big concern. Next, apply a generous amount of Diamond Crystal kosher salt to the meat. This will act as a dry brine, drawing out moisture from the meat and creating a concentrated brine on the surface.
After dry brining overnight in the refrigerator, it’s time to apply the dry rub. Use about 1.5 tablespoons of 16 mesh black pepper and half a tablespoon of garlic powder for the rub. Adjust the amount according to your taste preferences. Coat the entire surface of the meat with the dry rub.
When it comes to cooking larger roasts like eye of round, there are two options for smoking. One option is to smoke the meat until it reaches an internal temperature of around 120°F. This allows more smoke particles to adhere to the wet surface of the meat. The other option is to sear the meat first in a hot cast iron skillet before finishing it off in the smoker until it reaches around 130°F internal temperature.
If you choose to sear first, heat up a cast iron skillet over medium-high heat and add a high smoke point oil like grapeseed oil. Once shimmering, sear all sides of the roast until desired browning is achieved without overshooting your internal temperature target. This process should only increase the internal temperature by a few degrees.
Once cooked to your desired doneness (medium-rare is recommended), remove the smoked eye of round from heat and let it rest uncovered. Resting allows the juices to redistribute and the internal temperature to carry over cook. The meat will continue to increase in temperature during resting, so be mindful of that when determining your final target temperature.
When it’s time to slice the roast, remember to cut against the grain for maximum tenderness. Slice the meat as thin as possible to further enhance its tenderness. Enjoy your smoked eye of round roast as a main dish or use it for sandwiches or other recipes.
Dry Rub Meat
To prepare the smoked eye of round roast, start by removing it from its packaging and discarding it. Pat the meat dry with a paper towel. Use a sharp knife to trim off any exterior fat and silver skin. The goal is to remove all the fat, although small amounts of silver skin are not a big issue.
Next, apply a liberal amount of Diamond Crystal kosher salt to the meat. Make sure to cover it evenly. Place the salted meat in the refrigerator and let it dry brine overnight.
The next day, apply your chosen dry rub to the meat. For this recipe, approximately 1.5 tablespoons of 16 mesh black pepper and 0.5 tablespoons of garlic powder were used. You can adjust these measurements according to your taste preference.
When smoking larger roasts like eye of round, there are two options: smoking first until the internal temperature reaches around 120°F or searing first and then finishing in the smoker until it reaches around 125-130°F internally.
If you opt for smoking first, set up your smoker to maintain a temperature between 225-250°F. Add your preferred wood chunks or chips for smoke flavor. Post oak wood chunks pair well with beef, but you can choose other types such as hickory or pecan for stronger smoke flavor or fruit woods like cherry, peach, or apple for a lighter smoke flavor.
Smoke the eye of round roast until it reaches approximately 120°F internally. At this point, remove it from the smoker and get ready to sear.
If you prefer searing first before smoking, heat a cast iron skillet over medium-high heat with a high smoke point cooking oil such as grapeseed oil. Once the oil starts to shimmer, carefully place the meat in the hot skillet and sear for about 20-30 seconds on each side, continuously flipping until you achieve the desired exterior browning.
Regardless of whether you smoke or sear first, the goal is to reach an internal temperature of around 130°F for a medium-rare doneness. Keep in mind that cooking eye of round above medium can result in tough and dry meat.
Once the smoked eye of round roast reaches your desired internal temperature, remove it from the heat and let it rest. Avoid covering it with foil, as this can ruin the crust you developed during searing. Resting allows the juices to calm down and the internal temperature to continue to rise through carry over cooking.
During resting, the internal temperature may increase by a few degrees. For example, in just 8 minutes of resting, the temperature can rise around 5°F. Therefore, it’s important to factor in carry over cooking when determining your final target temperature.
When ready to serve, slice the smoked eye of round roast against the grain into thin slices. Cutting against the grain shortens muscle fiber lengths and makes the meat more tender. Enjoy your smoked eye of round roast as a main dish or use leftovers for delicious sandwiches or other creative recipes.
Smoking Eye of Round
Eye of round is a cheap and lean cut of meat that is perfect for smoking. To prepare the meat, start by dry brining it overnight with kosher salt. This process helps to tenderize the meat and enhance its flavor. The next day, apply a dry rub consisting of 16 mesh black pepper and garlic powder.
Set up your smoker to a temperature of 225-250°F and add wood chunks or chips for smoke flavor. Place the eye of round on the smoker and smoke it until it reaches an internal temperature of around 120°F. At this point, remove the meat from the smoker to sear.
To sear the meat, preheat a cast iron skillet over medium-high heat with a high heat cooking oil like grapeseed oil. Once the oil starts to shimmer, sear the eye of round for about 20-30 seconds on each side, continuously flipping until you achieve your desired exterior color.
The searing process will increase the internal temperature by about 3°F. To reach your target internal temperature (around 130°F for medium-rare), return the seared eye of round back to the smoker until it reaches the desired temperature.
Resting is an important step after smoking and searing. Allow the smoked eye of round roast to rest uncovered so that its juices can settle down and carry over cooking can take place. During resting, the internal temperature may continue to rise slightly.
When slicing the smoked eye of round roast, make sure to cut against the grain for tenderness. Cutting against the grain shortens muscle fiber lengths and makes each bite more tender. Additionally, slice the meat thin for added tenderness.
Enjoy your smoked eye of round roast as a delicious main course or use leftovers for sandwiches or other dishes.
Searing the Meat
To sear the smoked eye of round roast, start by getting a cast iron skillet hot over medium heat. You don’t need to get the skillet as hot as possible; medium heat is sufficient. Add a high smoke point oil, such as grapeseed oil, to the hot pan and allow it to shimmer. This will help create a nice crust on the meat.
Place the roast in the skillet and sear it for about 20-30 seconds on each side. There’s no need to follow specific timed intervals, just sear until each side is browned to your liking without overshooting the internal temperature.
Since eye of round roasts are larger and thicker than steaks, they won’t cook as quickly. You’re essentially searing until you’re happy with the exterior of the meat. In this case, I pulled the roast off at 120°F internal temperature and then seared it until I was satisfied with how it looked.
The searing process only increased the internal temperature by 3°F. To reach my target temperature of 130°F, I put the seared eye of round roast back on the smoker until it reached that temperature.
Note: It’s important not to cook eye of round roast above medium doneness, as doing so will make the meat tough and dry.
Getting to Temperature
To start, remove the eye of round roast from its packaging and discard it. Pat dry the meat with a paper towel to remove any excess moisture. Then, use a sharp knife to trim off the exterior fat and silver skin. The goal is to remove all the fat, although small amounts of silver skin are not a huge concern.
Next, apply a liberal amount of Diamond Crystal kosher salt to the meat. Make sure to cover all sides evenly. After salting, place the meat in the refrigerator overnight to allow it to dry brine.
The following day, apply your dry rub mixture to the meat. For this recipe, I used approximately 1.5 tablespoons of 16 mesh black pepper and 0.5 tablespoons of garlic powder. Feel free to adjust these measurements based on personal preference.
Prepare your smoker by getting it up to a temperature between 225-250°F (107-121°C). Once the smoker is ready, place the eye of round roast onto the smoker grate and add your preferred wood chunks or chips for smoking. I recommend using post oak wood chunks for beef.
The target internal temperature for this smoked eye of round roast is medium-rare, around 130-135°F (54-57°C). To achieve this, smoke the meat until it reaches about 120°F (49°C). This allows for more control over the final internal temperature.
While the meat approaches 120°F (49°C), prepare a cast iron skillet over medium-high heat with a high heat cooking oil such as grapeseed oil. Once the oil starts shimmering, carefully sear the meat on all sides for about 20-30 seconds per side continuously until you are satisfied with the exterior color and crust.
Searing will increase the internal temperature by about 3°F (1.7°C). To reach our target temperature of 130°F (54°C), return the seared eye of round roast to the smoker until it reaches the desired internal temperature.
It is important not to overcook eye of round roast, as it can become tough and dry. Medium-rare is recommended for optimal tenderness and juiciness. Once the roast reaches 130°F (54°C), remove it from the smoker and let it rest.
During the resting period, there is no need to cover the meat with foil, as this can ruin the crust that was developed during searing. Resting allows the juices to settle and for carry over cooking to occur, where the hot exterior of the meat continues to heat up the cooler center.
The internal temperature of a rested eye of round roast can continue to rise slightly. For example, in just 8 minutes of resting time, the internal temperature can increase by about 5°F (2.8°C). Therefore, it is important to monitor the temperature closely during resting.
When ready to serve, slice the smoked eye of round roast thinly against the grain. This will help ensure tenderness by shortening muscle fiber lengths. Additionally, thin slices are more tender than thick ones.
The smoked eye of round can be enjoyed as a main dish or used in various other recipes such as fried egg on toast or roast beef sandwiches with horseradish cheese. The leftovers make for delicious meals throughout the day.
Resting the Meat
Resting the smoked eye of round roast is an important step to allow the juices to calm down and for the internal temperature to continue to carry over cook. It is recommended not to cover the meat with tinfoil while resting, as it can ruin the crust that was built during searing. The goal of resting is to let the internal temperature continue to rise slightly. In just a few minutes of resting, the internal temperature of the meat can increase by a few degrees.
Slicing the smoked eye of round roast properly is crucial for tenderness. It is important to slice against the grain, which means cutting perpendicular to the direction of the muscle fibers. This helps shorten the muscle fiber lengths and makes the meat more tender. Additionally, slicing thin pieces of meat also contributes to tenderness. Thin slices are easier to bite and chew compared to thicker slices.
The leftovers from this smoked eye of round roast can be used in various ways. They can be used for making fried egg on toast or delicious roast beef sandwiches with horseradish cheese. The versatility of this roast allows it to be enjoyed not only for dinner but also for breakfast and lunch.
Note: The provided information has been summarized and rewritten in a concise manner while maintaining its key points.
Slicing the Meat
When it comes to slicing the smoked eye of round, it’s important to pay attention to tenderness. The goal is to slice the meat thin and against the grain. Cutting against the grain means slicing perpendicular to the muscle fibers, which shortens them and makes the meat more tender. You also want to slice the meat thin, as this further enhances tenderness.
Before smoking the eye of round, it’s important to prepare the roast properly. Start by removing any exterior fat from the meat, as it won’t render during cooking. Trim off any silver skin as well, although small amounts are not a big concern. Once trimmed, apply a liberal amount of Diamond Crystal kosher salt to dry brine overnight in the refrigerator.
There are two options for smoking larger roasts like eye of round: smoking until around 120°F internal temperature or smoking until around 130°F and then searing. Smoking up until 120°F allows for more smoke penetration due to higher surface moisture on the meat. If searing is preferred, use a cast iron skillet over medium heat with a high smoke point oil like grapeseed oil. Sear each side for about 20-30 seconds until desired exterior color is achieved.
Overall, this recipe provides a cheap and easy way to prepare a flavorful smoked eye of round roast that can feed a crowd. By following these simple steps and paying attention to slicing techniques, you can enjoy tender and delicious roast beef that is perfect for sandwiches or as a main dish for dinner.
In conclusion, the smoked eye of round roast is a delicious and flavorful cut of meat that can be enjoyed in various dishes. Its lean nature makes it a healthier option, while the smoky flavor adds depth to the overall taste. Whether sliced thin for sandwiches or served as a main course, this roast is sure to satisfy meat lovers with its tender texture and rich flavors.
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