Planning to smoke beef on a budget? Well, the eye of round beef is the perfect cut that you can use. This is the toughest cut of beef. If given attention and made with the exact instructions which you are about to read, you will get the best of flavour out of this smoked eye of round.
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Smoked Eye of Round
When you try this recipe you will get to know that this is the best roast beef you have ever made with minimal effort. You might have read or heard of many beef roasts recipes, but this one will instantly become your family favourite.
The question which comes to mind for newbies is where is this cut of beef? The answer is, it is on the back leg of the cow. At first, it may look like tenderloin, but it’s not. They both look quite similar to each other.
The reason for being the toughest muscle is its continuous movement, which makes this cut very lean and free from any excess fat, it has a lot of inter-muscle tissues connected. That is why this is the toughest cut.
Usually, this cut of meat doesn’t get much attention from people. It is the meat’s lean cut, and if not cooked properly or correctly, it can be tough and flavourless. But don’t worry, this recipe is going to be a complete guide on how to make the eye of a round roast. The ingredients used in this recipe are simple and easily available. steak rub
How To Make Eye of Round
Step 1 – Soak in Brine Overnight
Take a pot and boil water in it with salt, peppercorns, onions, garlic and bay leaves. Simmer it for about 15 minutes until the salt is dissolved completely. Then turn off the heat and add ice cubes to the brine so it gets chilled. Pour this brine on the eye of the round and store it in the fridge for 8 hours so it absorbs all the brine.
Step 2 – Prepare the beef
As you are about to make a smoked beef roast it is important to clean it before it gets all the marination, for that remove any fat from the top of the eye of the round. Make sure that there is no silver skin over it. Remove as much fat as you can from the beef.
Step 3 – Season
Take a small bowl and prepare the dry rub. To prepare this seasoning you will need just a few things and these things are salt, pepper, garlic powder, and onion powder. These are the things that will make the amazing rub and will give the roast an amazing and delicious flavour.
Rub it all over the beef, using a generous amount of seasoning to cover it. Also, insert a probe in it to keep an eye on the internal temp.
Step 4 – Smoking time
Place the eye of round roast on the grill grates and put in the fancy smoker you own. Throw some hickory pellets onto the coals of the smoker for the amazing smoke flavour. You can use any smoking wood of your choice like applewood or cherry wood, but hickory is the one that will bring out most of the flavour of the beef.
If you want to attain the perfect smoke rings, try smoking beef at low temperatures like 225 degrees F initially for about 3 to 4 hours. Or smoke it until the internal temperature has reached 160 degrees F.
Once it reaches the target temperature take it out of the smoker and use a foil to wrap it. Wrap it twice and also add ½ cup of beef broth with ½ stick of butter to it. And it is time to put it back in the smoker to cook. Cooking time should be the same as previous session. Cook it for 3 to 4 hours, but this time increase the temperature to 300 degrees F. Using a probe, keep an eye on how the internal temperatures change. As soon as it reaches 205 to 210, this means your cooking process is at its very end.
Step 5 – Serve
Once the temperature reaches the optimal number, this means your smoked roast beef is all set to be served. But you can’t serve it immediately as this cut is very lean and has less juice in it. So for this you just have to open the top of the foil and let the smoked eye of round rest for at least 35 minutes. Now that it has cooled down, take a sharp knife and a cutting board to slice it into ¼ inch.
You can serve it with a lot of dishes. This alone could be served as a main course cuisine. This round beef roast can be used to make the most delicious smoked roast beef sandwiches which can be served with horseradish cream sauce.
Tips For Making The Best Smoked Eye of Round
- Let it Rest. This cut of meat has minimal juice in it so refrain from cutting it too soon, let it sit there in the foil covered for about 35 minutes more or less before cutting.
Smoked Eye of Round FAQs
How long do you smoke eye of round?
That depends on your preference, for how you like your meat. If you like rare done meat then the internal temperature should be 120 Degrees F internally. So you will have to cook it for as long as it doesn’t reach that temperature, if you like medium-rare wait for it to get to 125 or 130 degrees F.
Is top round or eye round better?
Regarding taste, the top round is much better in flavour, but this cut is very lean as it comes from the round primal, which makes it lean and less tender. This is also the smallest round cut because it is from the rear leg.
Is the eye of round expensive?
Not at all, this is totally inexpensive and it can either be roasted or braised.
What is an eye of round roast used for?
This beef roast can be a part of your everyday meal. You can use it with the deli as well.
Smoked Eye Of Round Recipe
- 4 lbs Eye Round of Beef
- 1/2 cup Beef Broth
- 1/2 stick Butter 4oz.
- 1/2 tbsp Salt
- 1 tsp Ground Black Pepper
- 1/2 tsp granulated garlic
- 1/2 tsp Granulated Onion
- Remove the fat from the beef. Look for any silver skin on it and remove it.
- Take a small bowl and combine salt, pepper, onion, and garlic well.
- Put the beef roast in the brine and then dry it out by patting. When it is dried, sprinkle the seasoning and rub it over the eye-round roast. (Brine recipe is given below).
- Now it is ready to be smoked. Put it in the smoker at 225 degrees F for about 3 to 4 hours, or until the internal temperature reaches 160 degrees F.
- Take it out of the smoker and double wrap it in the aluminum foil with beef broth and a butter stick. Turn the temperature high to 300 degrees. and then smoke it again.
- Cook the beef for 3 to 4 hours more until it reaches 205 to 210 degrees F internally.
- Once done take it out of the smoker and open the foil and let it rest there for some time until the temperature reaches 150 degrees F. Then thinly slice it and enjoy it.