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Smoking an Eye of the Round

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Hey Hounds

The local megamart had EOTR on sale today so I thought I'd grab one and put it on the smoker tomorrow. Anyone have any idea how long this'll take??

I'm gonna treat it like a brisket but I'm not sure how long to leave it on the heat.

Thanks
DT

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  1. I would cold smoke it for 1/2 hour and then either finish it in the oven or on the grill. I wouldn't cook it all the way through.

    Eye of round is a really lean cut of meat and wouldn't be good for prolonged cooking so keeping it away from the heat, but getting some of that smoke flavor might make it taste better (I don't think it has a very strong beefy flavor).

    1. Do not treat it like a brisket! It will be the driest thing you ever put in your mouth. As stated above it has almost no fat.
      You should only need a couple of hours at 190 or so. Use a thermometer you want an internal temp of 118 for a bit more than Medium Rare. Using a rub or a marinade would be a good idea.

      1. I should point out. This is a packer round. It's got a thick piece of fat on it. Which will go fat side up.

        DT

        2 Replies
        1. re: Davwud

          But eye of round has almost no marbling.

        2. I tried Eye Of Round using my Webber smoking technique last weekend. I used about 3/4 of a chimney of Kingsford briquettes. Once hot, pile all the coals on one side of the grill. Place a pan of water on the bottom grill near the briquettes and place a chunk of smoking wood on top of the coals. Place the top grill and set the tied roast well away from the coals. Put the lid on and shut it down almost all the way so it burns as cool as you can get it to without putting out the coals. I use one of those radio signal thermometers and took it out at 130 degrees for medium rare about 2 hours for a three pound roast. I removed it, covered it with foil and let set for 20 minutes. Nice and pink through. Some might like it a little less well cooked, some would like it more. The smoke makes a nice golden brown outside. I used the Cook's Illustrated method of preparing the roast. See this post: http://chowhound.chow.com/topics/608907