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    Help Needed!

    I wanted to do a smoked Chuck Roast for Sunday dinner. However, I’ve purchased the pictured 3lb. "Eye Round Roast". Is this prepared the same as a "Chuck" roast – low & slow to internal of 180° for slicing?
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    #2
    Not really. This is pretty lean cut. It would do good to Sous vide it and the put some smoke on it. I think it is used for stew.

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      #3
      I second the 'not a good idea' to try to do a chuckie cook with the eye roast. I have thin cut it for breakfast steak & eggs on a Blackstone. I've sliced it down for jerky. It would be great for Instant Pot beef dishes.

      Another idea for a dish tomorrow, something braised.
      Last edited by JGo37; November 2, 2019, 02:22 PM.

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        #4
        I would save this to make some jerky. I’d run back to the store and grab some chuck roast.

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          #5
          I've smoked these at 325 or Sous Vide and then smoke for cold beef sandwiches. Very Good that way for me.

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            #6
            Pit smokers love fatty cuts. It will dry up on you in a heartbeat. Slice it up thin and turn it into wiener schitzel. (Egg then breadcrumbs) toss in the freezer and save for when you want a quick meal.

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              #7
              Thanks! The Boss is heading back to the store to buy a proper roast. This is only fair, since she should have known better than to have entrusted me with the initial mission.

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                #8
                I've done round roast on our Keg and it came out really well if I do say so myself.
                Internal temp of 180 sounds about right, I smoked mine at about 275.
                I'd have no qualms about doing another round on the smoker.

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                  #9
                  It makes a good braised stew with some wine and tomato base and veggies added..

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                    #10
                    jerky or Baltimore Pit Beef on the free site. See recipe below:

                    If you've dreaded stuff that passes for roast beef and wished you could find the real deal then this Baltimore pit beef recipe is for you.

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                      #11
                      Thanks for your help - I'm sure this will work much better for tonight's dinner!
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                      • jecucolo
                        jecucolo commented
                        Editing a comment
                        That is better!

                      #12
                      I have ground those on more than one occasion for meatballs and burgers. It has a nice silky texture when ground. Of course i added some fat.

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                        #13
                        As texastweeter said, the Baltimore Pit Beef recipe on the free site is perfect for an eye round roast. I did it this Saturday. It was delicious. Give it a try!

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                          #14
                          Jerky!!! My son is between apartments and staying with us for a week or so, and I made some jerky for him with that cut. Lasted maybe 2 days...

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                            #15
                            I am probably late on this but butter exterior thickly... salt, season set oven to wicked hot as hot your oven will go 5 min per pound. shut off oven leave unmolested for 2 hours.

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