Foods | Cooking
Hints & Tips
This is so easy to make and so good! Also good using a boneless leg of lamb. For best results you will need a proper smoke/cooker that has a water tray for moisture.
Check out all of Linda's
Beef Recipes using various cuts of beef.
Smoked Eye-Of-Round Roast Recipe:
Barbecue, Grilling and Smoking
Yields: 6 to 8 servings
Prep time: 15 min
Smoke time: 2 hr
1 (5- to 6-pound) eye-of-round roast
Your favorite dry rub
Prepare your smoker according to manufacturer's directions. I have an Electric Smoker and I like to use either alder or cherry wood. Set temperature to high and
then turn down the temperature.
Trim all excess fat from roast; rub all over with your favorite dry rub. Place prepared roast on the oiled smoker rack. Smoke for approximately 2 hours or until
internal temperature reaches 125° to 130°F for medium-rare (using a good
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef
Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from smoker and let it rest at room temperature for 15 to 20 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
To serve, slice very thin.
TIPS: As to the temperature of the smoker, I keep it fairly low (250°F). Do not raise the lid of the smoker any more than you
absolutely need to (it reduces the temperature inside every time you do).
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States
Copyright TX 5-900-517- All rights reserved. -