Been craving beef for over a month so decided to splurge tonight. No, no brisket or trip tip. Sad when an average beef roast becomes a splurge item.
Dinner tonight is a 2.6lb (pre-trimmed) eye of round beef roast. I will smoking it with oak to 130-135*, but it will have Meathead's BBBR (hence the tri tip + brisket style combo). Dry brined for 2hrs, it was a last-minute decision at the grocery store. 3/4 chimney of charcoal lighting now.
Here it is pre-trimmed, w/ fat cap
Here it is dry brining
With salt-free BBBR
Mav 1 and Mav 2 keeping me company. The 82 is one probe I don't need left out in ambient temp.

Now have two probes monitoring cooker temp, and two in the roast.
Taken to ~125, seared over oak coals until one probe read 133 and the other 135.
Made Adam Perry Lang's "brilliant board sauce", an olive oil, garlic & fresh herb concoction you put on the carving board and slice the meat in.

A stunning meal, to say the least. The board sauce and the beef with oak is simply amazing. This is the stuff you pay some bucks for at a nice restaurant. A simple eye of round roast, oak wood at ~225, to ~120 IT, seared until 130-135 IT, board sauce and slice.

Dinner tonight is a 2.6lb (pre-trimmed) eye of round beef roast. I will smoking it with oak to 130-135*, but it will have Meathead's BBBR (hence the tri tip + brisket style combo). Dry brined for 2hrs, it was a last-minute decision at the grocery store. 3/4 chimney of charcoal lighting now.
Here it is pre-trimmed, w/ fat cap
Here it is dry brining
With salt-free BBBR
Mav 1 and Mav 2 keeping me company. The 82 is one probe I don't need left out in ambient temp.
Now have two probes monitoring cooker temp, and two in the roast.
Taken to ~125, seared over oak coals until one probe read 133 and the other 135.
Made Adam Perry Lang's "brilliant board sauce", an olive oil, garlic & fresh herb concoction you put on the carving board and slice the meat in.
A stunning meal, to say the least. The board sauce and the beef with oak is simply amazing. This is the stuff you pay some bucks for at a nice restaurant. A simple eye of round roast, oak wood at ~225, to ~120 IT, seared until 130-135 IT, board sauce and slice.
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