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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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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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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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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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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