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Author Topic: Eye of round smoked then seared  (Read 2101 times)

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TMB

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Eye of round smoked then seared
« on: February 25, 2019, 02:44:21 PM »
Just a quick eye if round for lunches this week

Marinaded fir 24 hrs then slow smoked with hickory then seared on the SRG at 585 degrees

happyappy

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Re: Eye of round smoked then seared
« Reply #1 on: March 19, 2019, 03:35:25 PM »
What temp did you take it to before removing from the smoker?  I've not smoked an eye of round but I know they are very lean.  I don't want a brick when I'm done...

TMB

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Re: Eye of round smoked then seared
« Reply #2 on: March 19, 2019, 03:53:31 PM »
What temp did you take it to before removing from the smoker?  I've not smoked an eye of round but I know they are very lean.  I don't want a brick when I'm done...
I smoked it for about 3 hrs at 225 with a smoker tube for extra flavor,  then removed it and seared it on the SRG grate at 585 deg

Let it rest in foil for an hr before slicing (thin)

happyappy

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Re: Eye of round smoked then seared
« Reply #3 on: March 19, 2019, 09:09:39 PM »
Thanks!  I'll give this a try soon.

TMB

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Re: Eye of round smoked then seared
« Reply #4 on: March 20, 2019, 12:13:43 PM »
Thanks!  I'll give this a try soon.
Just remember to slice it thin!    Eye of round is not a easy beef to make tender but if you will hold it for at least 1 hr in foil after it's cooked and slice it real thin I believe you gonna love it

TentHunteR

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Re: Eye of round smoked then seared
« Reply #5 on: March 20, 2019, 03:54:32 PM »
Eye of round is not a easy beef to make tender but if you will hold it for at least 1 hr in foil after it's cooked and slice it real thin I believe you gonna love it

Yep; the rest period makes a HUGE difference with this cut!!!  We've done some of these and as long as you give it a good rest, it can actually be a surprisingly decent cut, especially for the price!  Slice it too soon, however, and you will be disappointed! 

How long to rest is dependent upon how well done you cooked it (i.e. rare does not need to rest as long as medium).  We usually cook ours medium rare, and a 30 - 35 minute rest is usually sufficient.  I actually leave the temperature probe in and watch for the temp to stop rising and once it starts dropping it's good to slice.

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Re: Eye of round smoked then seared
« Reply #6 on: March 21, 2019, 03:59:21 PM »
Thanks guys for the additional information.  Harris Teeter has whole eye of round roasts on sale for $3.97/lb.  Looks like a lot of meat for the $$ if I can make so that it's tender. 

I'll give it a try on my barrel smoker soon...