Smoked eye of round


Number of Servings: 1 Roast
Prep Time:  30 Minutes

Cook Time:  4 Hours

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1 eye of round beef roast (three to four pounds)
4 tablespoon extra virgin olive oil
2 tablespoon black pepper (ground course )
2 tablespoon sea salt (ground course )
2 tablespoon Italian seasoning (I use Club House brand Italiano seasoning)
2 tablespoon garlic (minced (eight or nine cloves, peeled))


1. Rinse roast and pat dry.
2. Combine salt, pepper, garlic, and olive oil in a bowl. Mix thoroughly and apply to roast.
3. Smoke at 225 for three to four hours, shooting for an internal temperature of 130 degrees farenheit.
4. Tent under foil and let stand for thirty minutes, slice and serve with taters of your choice and maybe some mixed vegetables.


Roast was moist, not quite enough juice for a gravy however. The crust was very tasty but you might want to play with the rub ingredients to suit your particular tastes. I will probably test drive an injection or two next time around.

TAGS:  Beef, Firlotte, Smoker

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By |2018-12-02T01:56:37+00:00November 15th, 2010|Recipe|1 Comment

One Comment

  1. thomsonj May 24, 2011 at 12:41 am

    One reader recommends reducing the salt by 50%