Saw 5-7 lb whole eye of round roasts on sale dirt cheap..., anyone have any experience cooking these long, low& slow to medium rare? Do they get tender at all enough for slicing? I see them on the SV channel, but that’s a little too fancy for me
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Low n slow eye of round?
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I've done rounds numerous times.
Depending on the mood of my BKK I smoke them from 250-300, try to keep it low though.
My dry rub, usually cherry or pecan.
On to the smoker right out of the fridge, turn the roast every 45 mins to an hour, pull at 130 inside temp that should be rarer, and cambro for two hours or so.
Usually a 3 hour or so cook, they don't take long.
They do slice easily but should be thinly sliced.
You get a real smoky taste from rounds, my family loves them.
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I'm with smokin fool here, I've cooked it before and I'm happy with the results. I cook these low 'n slow, just like you would a tenderloin. That also means you only cook it until done (like a beef tenderloin). Do not let it get too high in temp, otherwise it's tough and chewy. And slice it thin.
Another way to cook it is to do a Faux Carpaccio. Just give the surface a quick sear, let it cool off, and slice it very thin and serve as a Carpaccio.
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Henrik thanks! That’s what I was wanting, thinking I’ll skip the wood chunks, cook at 210-220 and pull at 125 or so, on the rare side.... I’m game for Carpaccio, but the wife isn’t—-just recently got her eating medium rare... she used to want her steaks medium well, finally broke that habit, but I gotta take baby steps, lol.... ideas on flavoring? Wanting a prime rib type flavor, not bbq
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Haven't tried smoking it yet. You would get it more tender going like brisket, except that there isn't much intramuscular fat, so I'd be afraid of it being hard as a dead carp by 190. I like brazing it, so with that thought you could try a foil pan and some kind of brazing liquid with BBQ sauce type flavors.Last edited by JCGrill; July 5, 2020, 09:44 AM.
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Yup At 190 or would be concrete
130 is ideal every so often I’ll miss 130 and at 140 it’s over done
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smokin fool I hear you there, thinking I’d pull at 125, tops... rather have on the rare side than more medium
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I’ve been cooking my eye roasts on a rotisserie until medium rare. Will wrap and refrigerate overnight and then slice really thin for roast beef French dips. I buy black angus Choice and they come out very tender cooked this way.
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I actually just did another for tonight’s dinner! For my rub, I used some fresh ground pepper and kosher salt along with some Goya Sazonador seasoning finished with a little Montreal steak. I pulled the roast at 130, wrapped it in plastic wrap and in the fridge for a few hours. I used my deli slicer to cut thinly, and then used for French Dip sandwiches.
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+1 on rotisserie for the round.
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All I'm trying to say is that this isn't a tender cut. So if you are cooking to 125-140 and you are not using sous vide, go low and slow all you want, but it won't help you much. Thus the thin slicing everyone is talking about. Not trying to discourage your plan, it obviously has been done by others the way you are discussing.
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Gentlemen and Ladies,
How do you accomplish this thin slicing you speak of?
Is there any particular type of knife you use, or do you use some kind of mandolin or slicer ???
Thanks.
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brisket swords make it easier to get a thing clean cut (14-20+ inch carving knives) but you can do it with a chefs knife too.
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Last edited by EdF; July 7, 2020, 07:49 AM.
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I've done Low and Slow to 140 or so then chill. Serve it cold and sliced thin and it reminds me of Dried Beef, just not cured. I've also done it it in the SV bath and then smoked and chilled with good results. IMO it's much better than buying cold roast beef.
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