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Beef Roast... any ideas

 
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Portergolf
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Joined: 08 Oct 2006
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Location: Marietta, GA

PostPosted: Sat Nov 11 06 7:48 am    Post subject: Beef Roast... any ideas Reply with quote

guys I have a Eye of round beef roast.
Do you know if this is something I could smoke and pull or shread? Is this something better served sliced?

Also any got a good beef rub?

Thanks Guys (And Girls)
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Mark H
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Joined: 08 Apr 2006
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PostPosted: Sat Nov 11 06 9:54 am    Post subject: Reply with quote

You can smoke it and slice it very thin, like they do at a deli.
It will have wonderful flavor, and is lean. It may wind up a little tough, that's the reason to slice it thin.
Mark H
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Mike Lawry
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Joined: 18 May 2006
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PostPosted: Sat Nov 11 06 10:18 am    Post subject: Reply with quote

I agree with Mark. (and Old Dave in this link).

http://www.thesmokering.com/forum/viewtopic.php?t=4292



Mike Lawry
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Portergolf
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PostPosted: Tue Nov 14 06 12:00 am    Post subject: Reply with quote

Well I smoked it and I decided to chop it.

It was only a 2.5lb piece I had left over so I wanted to expiement.

It cooked to 200 degrees then I pulled it off.

Do you know if this would shred up like pulled beef?
I couldn't get it to shred, actually i didn't even try becauce it wasn't tender enough.
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skybob
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PostPosted: Tue Nov 14 06 2:21 pm    Post subject: Reply with quote

You got the meat to 200 internal and it wasn't tender enough to pull????? Shocked If it wasn't dried out like the Sahara, it should have been falling apart, I'd think. If it was moist and juicy, I don't have any idea why you couldn't pull it.
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Portergolf
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PostPosted: Wed Nov 15 06 12:24 am    Post subject: Reply with quote

it wasn't moist and juicy nut it wasn't completely dried out. It was a lot dryer than i would have prefered but it was edible.

Any suggestions on how to get it moist and juicy? I wrapped it in tin for the last 2 hours.
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007bond-jb
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Joined: 12 Sep 2006
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Location: Baton Rouge La.

PostPosted: Thu Nov 16 06 9:46 pm    Post subject: Reply with quote

An eye of the round has very little fat. If cooked past medium it can be dry & tough, long smoke times like for briskits will not make it tender. It will not pull or shread it is best sliced very thin across the grain. It is also best to sear it on all sides (like a steak) to help retain the juices. let rest before slicing
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