Smoked Eye of Round
Print

Smoked Eye of Round

Servings

1 roast

Prep time

30

minutes
Cooking time

4

hours 
Total time

4

hours 

30

minutes

Ingredients

  • 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))

Directions

  • 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.

Notes

  • 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.