Never even thought about doing that - that's a major DUH! on my part! Though I have to check if it can handle 500. And this is really for when I don't have the time to monitor a smoke. Your cook reminded me that smoking is the way to go. I got a pair of these roasts at Costco (I think $5.19/lb) and the other is in the freezer, pre-salted. I'll use it soon on my new Performer Silver.
And yours, BTW, looks so much tastier than mine.
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Beef 'Eye of Round' roast, done in Santa Maria tri tip + Texas brisket styles
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Originally posted by Deuce View PostThat really looked tasty Huskee, I've got to try that board sauce
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Thanks Jon! This was the first not-on-sale beef I've bought in months. Worth it, hit the spot.
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If I can do this with an eye of round roast, I guess I don't need a tri tip. You can do it too!
This. Was. Outstanding.
Ilovesmokedbeef.
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I did an eye round in the oven the other day, but it's somewhat similar to a low & slow. You cook it (w/ a kosher salt, coarse pepper, thyme & fresh garlic rub) uncovered at 500 for 7 minutes per pound. Then you shut the oven off and leave it alone for about 2:00-2:15 (gas ovens vary of course). I think you should start checking temps at about 2 hours. I got distracted and left it until 2:20 and it went past medium rare and was a little chewier than I would like. Still tasty though. Rub only sat on it for 30 minutes, so it didn't really go past the outer layer much.
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Beef 'Eye of Round' roast, done in Santa Maria tri tip + Texas brisket styles
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.
Last edited by Huskee; August 30, 2014, 06:40 PM.Tags: None
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