Eye of Round – Smoked Pit Beef – Smoked Beef Round Roast




Eye of Round is a very lean cut of meat and if overcooked will be very dry and tough. But if you cook it and slice it properly, it can be extremely delicious, tender and moist. The Wolfe Pit shows you how to smoke and slice a whole eye of round roast to tender, juicy perfection! If you like Pit Beef, this is very similar and delicious!!

Gear I used:
Rec-Tec RT680 – http://amzn.to/2ixrhre
Pellets – http://amzn.to/2ixjx8T
Forschner Slicing Knife – http://amzn.to/2ixlEtf

Print Recipe – http://wolfepit.blogspot.com

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“Broken Reality” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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40 replies
  1. gbmarsh64
    gbmarsh64 says:

    Bought a 7 pounder at Costco and followed your direction exactly. Smoked on the Pitboss 820 with competition blend pellets, best damn beef dips I've ever had! Thanks again Larry!

    Reply
  2. Steve Logan
    Steve Logan says:

    Ty for that recipe Larry, there is normally not much you can do with the eye of round because of the lean meat and toughness. I think i will be able to get my wife to eat this. The only way i would usually eat it is to have the butcher slice it super thin and eat it raw, or tartare, whatever it is they call it, on rye bread with horseradish/mayo. No way would my wife eat that though.

    Reply
  3. Paul Turk
    Paul Turk says:

    @1min:50sec – "I think I'm eating more than I'm slicing". LOL we can all relate to that! The plate gets emptier the more you slice. You're exactly right about the leanness of the meat and how it dries out. Better to under cook and wait longer for guests, than to over cook. Good video, and I like your licence plate(s).

    Reply
  4. DOC Ohm
    DOC Ohm says:

    Thanks for this video, I got a eye of round marinating in the fridge for tomorrow. I thought others videos pulling their roast at 140 was over cooked, you prooved it for me. Pulling mine at 125

    Reply
  5. Lenmar Stelly
    Lenmar Stelly says:

    Great stuff!! Came out perfect nay made one small change. After smoking to 125 deg, we seared it a minute or two, then wrapped in foil for 25 min. Came out perfect, suicy, med rare. Thanks for posting this easy smoked eye of round!!!

    Reply
  6. Erik H
    Erik H says:

    I put the EOR on the GMG pellet grill early yesterday morning before the turkeys. I used the GMG "Texas Blend" pellets (Black Oak, Mesquite and Hickory?) I used the Costco rub "Sweet Mesquite Seasoning" over the mustard coated 6 lb. EOR the night before.
    The price per pound for the EOR was about $2 less than tri-tip in this butcher shop but, I thought the taste and tenderness was better. Granted, 6 pounds of Beef roast at Thanksgiving wouldn't seem to be popular along with 20+ pounds of turkey (also smoked on the grill). The EOR was tender and juicy like your video, nice smoke ring and wonderful smokey flavor! There were no leftovers of the beef by the end of the evening. Which means I'll just have to smoke another one!

    Reply
  7. Erik H
    Erik H says:

    OOOhhh Man! Nice job on that Eye of Round! Your video has inspired me to give this a try instead of a Tri-Tip! It looks so tender and juicy that I'm looking forward to having some smoked meat on the plate very soon! Which hardwood do you use?

    Reply
  8. BBQ Hunter
    BBQ Hunter says:

    this was the best video, doing one tomorrow and watched all videos I could find. this is to the point and your temp is on. others were going ad high as 190, that's crazy!!

    Reply

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