Smoked Eye of Round
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))
- Rinse roast and pat dry.
- Combine salt, pepper, garlic, and olive oil in a bowl. Mix thoroughly and apply to roast.
- Smoke at 225 for three to four hours, shooting for an internal temperature of 130 degrees farenheit.
- Tent under foil and let stand for thirty minutes, slice and serve with taters of your choice and maybe some mixed vegetables.
- As this is a lean cut, I find it does better in a sous-vide. 16 hours at 133 would be perfect, with some butter in the bag for a lovely gravy after.
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