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3lb beef eye roast questions.

 
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vermont bbquer
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Joined: 20 Feb 2010
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Location: Vermont

PostPosted: Tue Nov 23 10 8:11 am    Post subject: 3lb beef eye roast questions. Reply with quote

Got a 3lb eye roast from a scottish higland cow. What do I look for for recipies, brisket or somthin else? Time per pound? Finish temps?
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patruns
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Joined: 03 Mar 2010
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Location: Long Island, New York

PostPosted: Wed Nov 24 10 12:37 am    Post subject: Reply with quote

This should give you some helpful info:

http://www.ehow.com/how_4870186_long-cook-eye-round-roast.html
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Pat

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vermont bbquer
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Joined: 20 Feb 2010
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Location: Vermont

PostPosted: Wed Nov 24 10 1:27 am    Post subject: Reply with quote

The temp ranges were helpful. The times to cook had no temp for a reference. looked like they were possibly cooking in an oven. Looking for approx time at 225-250.
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patruns
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PostPosted: Wed Nov 24 10 3:18 am    Post subject: Reply with quote

Oh, so you want to cook in a smoker at 225-250? I'm thinking this is not the kind of cut of meat you want to do that with. Very lean and wants to be cooked at higher temps for a shorter period of time. Save the long smokes for the fatty, tougher cuts of meat. Smile
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vermont bbquer
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Location: Vermont

PostPosted: Wed Nov 24 10 3:23 am    Post subject: Reply with quote

How about a bacon wrap? I've done venison before with no problems(very lean).
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patruns
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PostPosted: Wed Nov 24 10 3:36 am    Post subject: Reply with quote

Anything that adds fat should help but in my opinion this cut of meat should just be quick roasted or cut into steaks and seared over high heat. Brushed with a little melted butter at the end should be perfect. Smile
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uhmgood
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Joined: 31 Mar 2011
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PostPosted: Thu Sep 08 11 10:52 pm    Post subject: Reply with quote

one thing i highly reccomend is to inject it , it adds a lot of flavor and moisture. at 240 degrees it will not take long to cook depending on how you like it. i pull mine off at 140 internal for med-med rare, ABOUT an hour per pound
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