Smoked Eye Of Round
Eye of Round. Eye of round roast is relatively lean and extremely flavorful. It can be a bit tough, so a slow smoke will do wonders with this cut of meat. Cooking to medium or under will help keep the meat plenty tender. Sliced thin across the grain, this meat will fall apart and melt in your mouth.
Prep Time 1 hr
Cook Time 2 hrs 30 mins
Course Lunch, Main Course
Cuisine American, BBQ
Eye Of Round Roast 3-7 Lbs
The Rub
- 2 tbsp Olive Oil for the Binder
- 2-4 tbsp Kosher salt
- 1-2 tbsp 16 mesh black pepper
- 2-4 tbsp Brown sugar
- 1-2 tbsp Garlic powder
- 1-2 tbsp Onion powder
Au Jus Recipe
- 1-2 tbsp Better than bouillon Beef Base
- 1-1 ½ Thick sliced onion
- 1-2 Cup Water
Smoked Potatoes
- 5-10 New(Red)Potatoes
- 1 tbsp Kosher salt
- 1 tbsp 16 mesh black pepper
- Dab butter in each cup
The Rub
After combining all the rub together apply to all sides of the beef.
Use a filet knife to remove any fat or silverskin from the roast. , Try and remove as much as possible.
Smoke
Preheat your pit to 250 F, place the roast directly on the grill grates with water pan underneath. Smoke till the internal temp reaches 120F for Rare-Med Rare
Rest 10-20 Min before slicing
Potatoes
Add bite sized potatoes to muffin tray
Add some S&P
Add a dab of butter to each
Add your minced garlic to each
Cook 250 F till browned
Au Jus
Add 1-2 cups of water to a pan and rest under the roast
Add better than bouillon beef base following the directions on the jar
Add 1-2 onions thick cut
Allow to cook and catch all that goodness from the roast
Keyword chicken bbq, EYE OF ROUND, SMOKED BBQ, Z Grills, Z GRILLS 11002b