Prime eye of round

[RonB]

I bought this today thinking I could smoke it, (first time for this cut), and slice it for sandwiches. Our son is coming to help out when I get a new heart valve on 12/16.

I'm thinking that I could spin it on the rotisserie and place the charcoal baskets directly under it until it's nicely barked up, and then move the charcoal to the edge of the kettle until the desired temp is reached.

That's where the question come in. I'd prefer to take it to around 138°, but tender is more important. If necessary, I could go to around 195°. I'm thinking that since I will be slicing thin across the grain anyway, it won't matter if I pull it at 138°.

I didn't measure it, but it's 4 - 5" thick - estimated time to 138° @ ~ 275° and for 195° at the same temp?

Does anyone have a different idea?

[captainlee]

I looked it up, I know nothing about that cut. It said that it could be tough. Directions said slice thin and cook to135. Your plan looks good. Best wishes for your procedure.

[Skip]

I Sous Vide that cut @131 for 18-24 hours. Give it the Big Chill and refrigerate overnight. The next day Smoke it to around 130-135 for Cold Sandwiches. I think your method sound good too...just cook to the desired doneness your Family prefers. Either way slicing thin against the grain should be great.

[Richard Chrz]

To me this cut screams a good SV, cool and smoke

[Smoker_Bill]

I do mine the opposite. An hour or so in the smoker at ~145 and then into the SV bag with rosemary, thyme and a dollop of tallow for the bath. Chill, slice thin with deli slicer.

[jfmorris]

RonB I really like the idea of spinning that on the rotisserie, but think for that cut, med-rare is where you want to be. It typically has very little fat, and is very lean. I think it will likely be as tough as leather if you cook it to 195F like a brisket.

You definitely want to cook it at lower temperatures - like 225 - versus higher temps. I only use my kettle rotisserie, so far, for poultry, where I run things wide open. I've never tried to cook at lower temps, and don't know how well that works out with that leaking rotisserie ring on the kettle.

I think I need to try something like this - chilled it would slice nice and thin on my deli slicer that usually gathers dust on a shelf in the laundry room....

[shify]

Eye of round is super lean and you want to cook it as rare as possible, as low a temp as possible and slice thinly. Also highly recommend a 1-2 day dry brine.

Because of ifs shape and leanness it does work well in roast beef sandwiches (cold or hot) or for a French dip

[Mosca]

I’ve never had good results with eye of round, but I’ve had it done by people who know how to cook it. I agree with shify ”as rare as possible.”

My friend makes it by putting it in the oven at 500°, then turning the oven off and letting it go. He then slices it deli-thin. I don’t remember the seasonings, probably some variation on SPG or Montreal. It’s really freakin’ great.

Here’s good vibes for that heart valve surgery!

[58limited]

Cook it like pit beef. Sous Vide is a good idea.

[johnec00]

Here's what we do with eye of round (or bottom round). Dry brine overnight, pan sear, sous vide 132º 18 hours, pan sear again, cool, slice and freeze for cold cuts.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1565896-does-anyone-have-a-recipe-for-cured-deli-style-roast-beef?p=1566314#post1566314

Also, sometimes, before final cool, cut slices 1/2 inch or so thick and serve with gravy from the SV, twice baked potato, some vegie or other. Nice and tender and medium rare.

[CaptainMike]

Cook low and slow, slice thin to win. My question is how does that cut ever grade out 'prime'. It's basically devoid of fat.

I use this cut for MH's pit beef and Italian beef sandwiches:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/amped-roast-beef-cheap-baltimore-pit-beef-recipe/

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/

[johnec00]

I believe that the grade of the whole animal is determined primarily by observing the amount of marbling in the ribeye muscle. Thus the round is automatically graded prime based on the ribeye muscle. (I don't really know this, but have read it somewhere.)

[RonB]

johnec00 - I believe the inspector cuts between the 6th and 7th rib to determine the grade for the whole carcass.

[CaptainMike]

A ruse, however clever, is still a ruse...

[Ace]

I use that cut to make jerky because it's very lean without much marbling.
My thought would be, medium rare, sliced thin across the grain.
I've also cooked as above, then a rough chop for tacos.
Good luck with the cook sir...

[Duanessmokedmeats]

I smoked a venison roast (Which is lean) on my Pit Barrel. Ran @265. Hung.
Pulled at 125 IT, let rest. Wrapped in saran wrap, after it cooled. Put in the fridge overnight.
Sliced thin. Best sandwiches ever.

[58limited]

Here is my post from 2023 using Meathead 's Baltimore Pit Beef recipe. I used a rump roast for this cook.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1518801-meathead-s-baltimore-pit-beef

[Huskee]

I'd be interested to hear if the rotiss method works well.

I've done a couple over the years as a poor man's prime rib, standard dry brine overnight and indirect cook method. And while very tasty, yeah it was a touch dry exactly as you'd expect. It wasn't inedible, it was fine, worth the savings I'd say unless you're very picky.

[RonB]

Do you remember about what the temp was when you pulled it?

I'm thinking I might leave the lid open for the front sear, and then just remove the meat from the rotisserie and cook indirect as I normally would. It seems to me that that would be like a constant flip. I don't have any idea how long it would take to get to 138° - 140° except that it
would be less time than taking it to 200°+.

[Huskee]

RonB specifically, no. I know it was the typical 130ish range.