Smoked Eye-Of-Round Roast


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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.

Smoked Eye of Round Roast

Check out all of Linda's Beef Recipes using various cuts of beef.
 


photo of SmokerShop What's Cooking America - Check out What's Cooking America's large selection of smoking and barbecue equipment: Electric Smokers, Barbecues, Barbecue Accessories, Smoker Bisquettes, and Linda's favorite Super-Fast Thermapen Thermometer.




Smoked Eye-Of-Round Roast Recipe

Recipe Type: Beef, Barbecue, Grilling and Smoking
Yields: 6 to 8 servings
Prep time: 15 min
Smoke time: 2 hr


Ingredients:

1 (5- to 6-pound) eye-of-round roast
Your favorite dry rub


Preparation:

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 meat thermometer).
 

 

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 meat thermometer.

This 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. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked steak sit before serving.

 


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).





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