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Beef Round Eye

 
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Potgut



Joined: 30 Sep 2009
Posts: 13

PostPosted: Sun Oct 11 09 2:39 am    Post subject: Beef Round Eye Reply with quote

So this is my first smoke ever, and have a couple of beef round eye rounds I beleive 4lbs each. What temp do i want to bring them to?

I've read where you bring a brisket to 160* then foil then back on the smoker intell it reaches 200*. Or take it to 160 then foil then into a cooler for a couple hours? Whats best for a round eye??

Also I'm going to use mesquite wood chunks. Should I soak them if so how long to soak the chunks.

Thanks for any help.
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kurtsara
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PostPosted: Sun Oct 11 09 3:12 am    Post subject: Reply with quote

140 for medium rare, 155 for medium, 165 well done.

A cut like the eye of round you don't want to go to 200, although I like beef medium well.
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CrazyChef
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PostPosted: Sun Oct 11 09 3:17 am    Post subject: Reply with quote

I agree with kurtsara. Beef round doesn't have enough of a fat content to keep it moist when cooking to "pulling temp".
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Potgut



Joined: 30 Sep 2009
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PostPosted: Sun Oct 11 09 3:30 am    Post subject: Reply with quote

So take them up to 155* for medium then done, or foil and put in a cooler for an hour?
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vermont bbquer
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PostPosted: Wed Nov 24 10 10:03 am    Post subject: Reply with quote

How much time per lb approx?
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Pit Boss
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PostPosted: Tue Nov 30 10 11:21 am    Post subject: Reply with quote

Cook till 155 and it will be beyond medium.

I'd pull closer to 145 for medium...and yes you can let it rest for a while.

I prefer to pull my eyes at 125 to 130...med rare.

I have no idea on a time per pound, but eye of round won't take long to get to temp.
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cowboy4life
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PostPosted: Tue Nov 30 10 1:12 pm    Post subject: Reply with quote

i did a 7lb eye of round to 135 internal, i think it only took about 4 or 4.5 hours.
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Geronimo
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PostPosted: Tue Nov 30 10 9:16 pm    Post subject: Reply with quote

I generally cook eye of round at a higher temp due to it not having a lot of fat that needs to render out. It is also a (fairly) tender cut so does not need that LONG cook time to tendrize.

The higher temp you let the eye of round get the tougher it will be.. I pull off at 130ish, let rest 20-30 mins and slice as thin as possible. Again, the thiner you slice eye of round, the more tender it will be.

When I am cooking eye of rounds, they are usually in the 16-18 lb range and @ 300-235 takes about 3-3-1/2 hrs to bring to 130-135

So for a small one like yours....cooking at 300, about an hour is all it should take. I would start checking temp about 45 mins in though.
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vermont bbquer
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PostPosted: Tue Nov 30 10 9:40 pm    Post subject: Reply with quote

I cooked it to 145 at 225-250 and it was definitly all the way done. Inj with apple juice and a bbq rub. Put light rub ont the out side. Did not pay attention to the time was looking for temp and I knew the two turkes would take longer. The outter edges were a little tough but still tasted good. The thinner slices did seem to be more moist. Thanks for the help!
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orlando steakhouse



Joined: 25 Jun 2011
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PostPosted: Sat Jun 25 11 2:15 am    Post subject: Steak Reply with quote

I am also kind of new to this and am wondering if there was any picture of the step by step preparation or a video to see how this is done. This would help me out a lot more. I would like it to turn out like one of the steaks I get at a lot of Spam
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MacEggs
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PostPosted: Sun Jun 26 11 8:44 pm    Post subject: Reply with quote

I just did some Eye of Round a few weeks ago.

http://www.thesmokering.com/forum/viewtopic.php?p=522349#522349

I prefer to cook them in the 225-240 degree range.
And remove them no higher than 135 internal.
I let them rest for at least 30-40 mins.
Sliced, and very juicy!
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uhmgood
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PostPosted: Wed Jul 27 11 2:30 am    Post subject: Reply with quote

i'm with mac eggs , did one a couple of weeks ago , pulled it off at 140 then foiled for about 45 min. as i recall mine was under 3# , didn't take but about 2 1/2 hrs . you have to slice it thin , the left overs are great for sammies the next day
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Texas 1836
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PostPosted: Sat Sep 03 11 7:29 pm    Post subject: Re: Beef Round Eye Reply with quote

Potgut wrote:


Also I'm going to use mesquite wood chunks. Should I soak them if so how long to soak the chunks.

Thanks for any help.


Seems like this part of the question slipped by. I don't see any advantage or reason to soak your wood. In fact, preheat your wood on top of your firebox. Then when you put it on, it will just burst into flames and won't give you the heavy smoke flavor. A clean burning fire gives you the wood flavor but doesn't mask the meat, rub and other flavors you have going on. Good luck!
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1MoreFord
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PostPosted: Tue Sep 06 11 8:10 am    Post subject: Reply with quote

I know you're asking how to smoke/bbq/grill an eye of round.

Never the less, I'd do them differently. IMO an eye of round is at it's best brasied - aka pot roast, or sliced 'bout 1/2-3/4" thick and run thru a tenderizer/cuber and made into chicken/country fried steak, or sliced 'bout 1/4" thick and turned into some fine jerky.

There are better cuts for cooking in bbq pits or grills.
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Pit Boss
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PostPosted: Tue Sep 06 11 9:39 pm    Post subject: Reply with quote

1MoreFord wrote:
I know you're asking how to smoke/bbq/grill an eye of round.

Never the less, I'd do them differently. IMO an eye of round is at it's best brasied - aka pot roast, or sliced 'bout 1/2-3/4" thick and run thru a tenderizer/cuber and made into chicken/country fried steak, or sliced 'bout 1/4" thick and turned into some fine jerky.

There are better cuts for cooking in bbq pits or grills.


There are always better cuts to do anything. I think there are better cuts to do cube stead, better cuts for pot roast, and better cuts for jerky. But that's just me.

Eye of Round is an excellent cut for making roast beef...whether smoked or not. Cooked and sliced thin, it offers excellent flavor on the plate or on a sandwich. Good stuff.
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uhmgood
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PostPosted: Thu Sep 08 11 10:25 pm    Post subject: Reply with quote

when i do an eye i ALWAYS inject it . i think it adds a lot of flavor and moisture
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