NEVER cut immediately! Even if you’re going past 130, the moisture lost by cutting without resting will destroy the juiciness in minutes. You may be able to salvage some of the drippings from the board but moisture lost through steam evaporation is lost forever. NEVER CUT WITHOUT A REST.
Eye of round is one of the hardest pieces of meat to cook but one of the most rewarding. If you can get it at the sweet spot of 125-130 it makes the absolute best sandwich meat. If you go too high its not great and trust me I've messed up a lot of them over the years. Just takes practice.
How weird, I was at BJs yesterday looking at this cut of meat and wondering if I could smoke it and you put up this vid! Again, love the vid and all of the others. Its helping me get the most of out of my smoker!
Glad it helped! In times like these I find it's difficult to get the meat I would normally buy, so I have to experiment with other cuts. It's kind of fun!
Thank you for this comparison. My wife accidentally bought a eye of round roast instead of a chuck roast today...ugh... Anyway your video is very helpful in smoking this cut of meat properly
Thanks for this. I am going to smoke a couple of these and turn them into shredded beef. I know this meat isn't ideal for that but I am going to dry brine over night and inject with beef tallow. I will wrap once I get the bark that I want and then add some more beef tallow at the base. Hoping once I shred it and pour all of the juices from the wrap, it will be juicy and flavorful. If not, there is always sauce...lol! SUBSCRIBED!
How did you brine your eye of round? And for how long? And when you let it rest, did you wrap it in foil? Thanks. Going to reverse seer one this weekend.
How about doing an eye of round in 2024, using what you have learnt over the last few years? Your videos have came so far. Keep up the great work.
Nicely accomplished, something tells me Mr Franklin would approve.
NEVER cut immediately! Even if you’re going past 130, the moisture lost by cutting without resting will destroy the juiciness in minutes. You may be able to salvage some of the drippings from the board but moisture lost through steam evaporation is lost forever. NEVER CUT WITHOUT A REST.
Crazy, preaching to the choir...love to see your page.
Love that you include the little problems that come with it, good video!!
Thanks Bridget!
Eye of round is one of the hardest pieces of meat to cook but one of the most rewarding. If you can get it at the sweet spot of 125-130 it makes the absolute best sandwich meat. If you go too high its not great and trust me I've messed up a lot of them over the years. Just takes practice.
I agree. It's like tenderloin, chicken breast , venison etc. Gotta hit that medium rare sweetspot.
Trying this, this weekend. Thanks for the content.
I miss my PB456d. Dollar for dollar the best smoker I have ever owned. No mods necessary, it just works 🤙🏼
look great man keep tubing
How weird, I was at BJs yesterday looking at this cut of meat and wondering if I could smoke it and you put up this vid! Again, love the vid and all of the others. Its helping me get the most of out of my smoker!
Glad it helped! In times like these I find it's difficult to get the meat I would normally buy, so I have to experiment with other cuts. It's kind of fun!
Thanks I'm just wanting to make sliced beef, tasting like a roast is fine with me!! thanks for letting me know how to do it!!
Thank you for this comparison. My wife accidentally bought a eye of round roast instead of a chuck roast today...ugh... Anyway your video is very helpful in smoking this cut of meat properly
Would you say that the well done version would be better if brined longer then cooled and used as roast beef sliced
I don't think so
Maybe pastrami
Great quality vids bud!
Thanks for this. I am going to smoke a couple of these and turn them into shredded beef. I know this meat isn't ideal for that but I am going to dry brine over night and inject with beef tallow. I will wrap once I get the bark that I want and then add some more beef tallow at the base. Hoping once I shred it and pour all of the juices from the wrap, it will be juicy and flavorful. If not, there is always sauce...lol! SUBSCRIBED!
Hope it turns out great! Yea it needs some fat
How to make hockey pucks.
is this still chewy? it looks really good!
How did you brine your eye of round? And for how long? And when you let it rest, did you wrap it in foil? Thanks. Going to reverse seer one this weekend.
You should have cured it in a salt brine and nitrites, and made a corned beef or pastrami.
Good idea!
How would I smoke a top round roast compared to this?
Same way
@@SmokeTrailsBBQ my wife won't do medium rare so I have to do it the 2nd way. Thank you for taking the time to answer. You're the man!
I was thinking about wrapping it with beef broth and onions to make an au jus and maybe make a french dip sandwich out of it.
I BBQ those " snake method " for 8 plus hours .
What temp is the smoke setting? I dont have that smoker
Its on the pitboss. Other smokers anything under 190 degrees is basically a smoke setting
Can’t you just make beef jerky out of it?
The noise or music whatever it is is really obnoxious. It ruins your very interesting video.
So overcooked 🤢