@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).
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!
If I can make a recommendation, if you have access to it, get a pineapple and purre it. Then leave the round in the pulpy juice for 24 hours. I then coat liberally with my choice of seasoning (I use a mix of competition rubs, doesn't matter as much as the pineapple.). Comes out super tender and juicy! 1 pineapple diluted with water and given more time will get you 3 rounds to that point. Learned this from "guga foods" but decided to smoke rather than pan sear.
Every since I got my Traeger I been smoking everything. Last week I bribed a 7 pound brisket for 3 days and smoked it. It was finger licking good. I just got a Eye Round on sale at Costco for $3 a pound. I got the biggest one I could find and plan on smoking her soon
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
Made this today on my smoker. Had a 3lb roast, took about an hour and 30 minutes to smoke but I did have Mac n cheese in the smoker with it. Turned out fantastic. Thanks for sharing!
Never thought about smoking an eye of round, I usually do a pot roast with taters and carrots..Ill try this on the broil king keg, you never cease to amaze my friend.
I used an electric slicer and i tell you its the best lunch meat I have ever tried!!! This one looks so delicious man!!!! This video started my day off right!!! Thanks for the stoke!!!!
+Cookin with Surfin Sapo I will eventually invest in a GOOD electric slicer Sapo, cause it does make a big difference!! Thanks for watching my friend! Larry
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!!
I love pit beef, I made it once, it was ok but didn't look like this, I love the waterfall of juices! This always reminds me of that scene in the John Water's movie, Pecker. "I WANT MY PIT BEEF!"
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!!!
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!
Larry, I never tried cooking an eye of round. I suppose low and slow is the way to go. I would think that a meat thermometer is mandatory for this lean cut. Wow, it certainly was amazingly juicy and tender! I can see why you were sampling it as you cut. I wouldn't have been able to resist! Thanks for the valuable tips on smoking this!!
+Juanelo1946 Yes John, you definitely want a meat thermometer on this cut, if you overcook it, it's extremely UNENJOYABLE! LOL Gravy won't even help! Thank you for watching my friend! Larry
Long time message here, but no, low and slow isn't what you want with this cut since there isn't any fat to render so there's no benefit to doing this.
+Vincent Da kid No Vince, it's a fairly cheap cut. I don't recall the exact price, but it was around $4 a pound. And there's really no waste whatsoever so it's a good bargain. Thanks for watching!
It's not. It's a cheap cut. But if I was a butcher, I'd veer you towards a more desirable cut. Personally, I avoid it because of the lack of fat marbling and it isn't quite the most flavorful cut. It takes too long to cook even in a pot roast and when you're smoking it. It works as lean ground meat though.
Mine was delicious, but tough :/ I only had it on the smoker at 225 for the prescribed time and it was J U I C Y as hell and I cut against the grain so not sure why. But all in all it was a great first smoke for me! Thanks!
My girlfriend does not like any juices in cooked meat...so basically she wants me to ruin every piece of meat that I cook for her...it's crazy though, other than that she is a good cook and will try almost anything...I love these how to's
+29render My wife is the same way, but I refuse too cook a roast well done......I'll do her steaks how she likes though. She always ends up nuking them anyways.......kinda brings tears to my eyes......THAT COW DIED FOR YOU AND YOU RUIN IT IN A MICROWAVE?? LOL Thanks for watching Matt!
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.
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?
+Neko Tengu Keeping it whole will retain the most moisture for the longest amount of time. If you have an electric slice, by all means refrigerate and then slice cold.
I haven't, but it should be the same process. Check out my buddy Bubba's channel he cooks on Masterbuilts and may be able to help. Thanks for watching! th-cam.com/channels/hQ-e3frukeSHLqQBMxFpNw.html
Hey Larry !!! How is my Carolina Brother !!! Please say Hey to Birdie , and Cat from Me , Mom , and ole Sarge !!! OMG Larry your Eye of Round Smoked Pit Beef Looks AMAZIN !!! Extra Slaw and Texas Pete on Mine Please ...
that looks deliciouse!!! question though.. what if i wanted to do this type of beef in the oven and its an 8 ponder.. what do you recomend cook wise and season wise.. thanks
+Melanie Campos Hi Melanie! You can season it with your favorite BBQ rub, salt and pepper or all purpose seasoning. Then I would let it sit at room temp for 2-3 hours, then place into a 500º oven for 5 minutes per lb. After the five minutes per lb, turn the oven off and DO NOT open for 2 hours. If you open it this method will not work. Then after 2 hours, it's a perfect medium rare and ready to serve. Here is a video I did with another cut of round and it turns out perfect, every time. th-cam.com/video/Bg4pFvx64MI/w-d-xo.html and th-cam.com/video/b-o9VTTBnKo/w-d-xo.html
Thank you. It shaved super thin. Is it easy to keep sharp in your opinion? By the way, I just did one in my smoker for Christmas and my wife and her sister loved it! My slices were thicker though. Need one of those knives.
+Jonathan's River Rat Cooking Yes sir! Rump roast comes from the bottom round and is very lean, so if it's overcooked it will be like leather!! Let me know how it turns out brother!
![เบิ้ล ปทุมราช - สาวสอง ( มีมี่ของอ้าย ) ft. ตาต้า,ต้องเต [OFFICIAL MV]](http://i.ytimg.com/vi/mqlMjnP08XI/mqdefault.jpg)
@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).
Thank you for making a video that is too the point and I didn't have to spend half the day watching it then could get to the Smoke!
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!
Always easy on an easy-bake oven.
Larry: The best cut of beef you can buy and eat for all the reasons you gave in the video! Cooked to perfection by the master! Bernard
+navajopa31 Thank you very much Bernard I really appreciate that!
Larry
Thanks for the tips! Just came across an abundance of this cut for 1.99 a pound from a local farmer. Can’t wait to try !!
If I can make a recommendation, if you have access to it, get a pineapple and purre it. Then leave the round in the pulpy juice for 24 hours. I then coat liberally with my choice of seasoning (I use a mix of competition rubs, doesn't matter as much as the pineapple.). Comes out super tender and juicy! 1 pineapple diluted with water and given more time will get you 3 rounds to that point. Learned this from "guga foods" but decided to smoke rather than pan sear.
Amazing eye of round Larry! The juices running out of it was simply mouth watering. Great video once again!
+Bad Beast Barbecue Thanks Daryl!
Every since I got my Traeger I been smoking everything. Last week I bribed a 7 pound brisket for 3 days and smoked it. It was finger licking good. I just got a Eye Round on sale at Costco for $3 a pound. I got the biggest one I could find and plan on smoking her soon
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
So glad I found this. This is EXACTLY what I needed. This whole eye of round is about to great.. Thank You for the video and the tips..
Made this today on my smoker. Had a 3lb roast, took about an hour and 30 minutes to smoke but I did have Mac n cheese in the smoker with it. Turned out fantastic. Thanks for sharing!
Never thought about smoking an eye of round, I usually do a pot roast with taters and carrots..Ill try this on the broil king keg, you never cease to amaze my friend.
+Moo Cow Thank you very much Dave, I appreciate it! Hope you enjoy!
Larry
Larry, as you were slicing through that beautiful piece of meat, All I could think about was a French Dip sandwich, Awesome cook !!!!
+Joe Bucci Oh yeah now you're talking Joe!! Thanks for watching!
I used an electric slicer and i tell you its the best lunch meat I have ever tried!!! This one looks so delicious man!!!! This video started my day off right!!! Thanks for the stoke!!!!
+Cookin with Surfin Sapo I will eventually invest in a GOOD electric slicer Sapo, cause it does make a big difference!! Thanks for watching my friend!
Larry
you can see all the juicy goodness with each slice! Larry that's awesome.
+michael landry Thank you Michael!! I wish the video of the slicing would have shown the color better like the pictures did!
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!!
That looks so juicy! It's a great problem to have when you are eating more than slicing :)
+BBQGuys.com Thanks Tony!
Yum! Now I just need an onion kaiser roll, horseradish sauce and scratch made sharp cheddar cheese sauce! Great video.
+Amber Dean I like how you think Amber!!! Thank you for watching!
Larry
Larry, That meat really really looked juicy good! Yes, I'll take mine with horseradish and onions please :) Very good.
+Tess Cooks 4u I'm with you Tess, LOTS of horseradish and onions! Thank you for watching!
Larry
Great job it's hard to find anyone who cooked this online. thanks so much!
Thank you for watching!
Oh man, this looks completely delicious!
+Stephanie Manley Thank you Stephanie!!!
This awesome,I see the juices in the meat while your cutting...looks nice and tender. that sandwich looks great too!
+Cheryl K (CherylsHomeCooking) Thank you very much Cheryl!
I love pit beef, I made it once, it was ok but didn't look like this, I love the waterfall of juices! This always reminds me of that scene in the John Water's movie, Pecker. "I WANT MY PIT BEEF!"
+Katie Cooks and Crafts Thanks Katie! Never seen that movie, going to try to find it today! Anything with pit beef has got to be a good movie!
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!!!
Thank you! Glad you enjoyed it!
The roast looks awesome. Keep smoking.
Larry that looks amazing brother
Great video! I love the license plate in the BG. I had the same guys make a plate for me at a beer expo.
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!
That's awesome Erik! Glad everyone enjoyed! Thanks for watching!
wow that eye of round looked amazing!!
+Food Adventures with JJ Gonzalez Thanks JJ!
Larry
Your channel is awesome man!
Gonna be using a lot of your videos for home cook meals
+John Thach Thank you John! Please let me know how you like them.
Larry
Larry, I never tried cooking an eye of round. I suppose low and slow is the way to go. I would think that a meat thermometer is mandatory for this lean cut. Wow, it certainly was amazingly juicy and tender! I can see why you were sampling it as you cut. I wouldn't have been able to resist! Thanks for the valuable tips on smoking this!!
+Juanelo1946 Yes John, you definitely want a meat thermometer on this cut, if you overcook it, it's extremely UNENJOYABLE! LOL Gravy won't even help! Thank you for watching my friend!
Larry
Long time message here, but no, low and slow isn't what you want with this cut since there isn't any fat to render so there's no benefit to doing this.
Perfect, everyone loved it. Tender and juicy!!
Looks fantastic, Larry. Thanks!
+Christopher Walker Thanks Chris!
great cook Larry. My mouth was watering
+Mother's BBQ Thanks Chris!
Thanks for the great video...Ill be trying this today
Oh now I can't wait to try this.
Smoked roast beef. yum
+jeffxl12 Yes sir! Thanks Jeff!
That meat looks awesome Wolfe! The waterfall of juices was amazing! Yummy! Great video! TFS :))
+Kulinary Kreations By Kelly Thank you Kelly!!!
Perfection!
+Linda's Pantry Thanks Linda!
Looks delicious.
Love me some beef on a bun.
+The Backyard BBQ Show - BBQFOOD4U I agree Jason, nothing better than a sliced beef sammich! Thanks for watching!
VERY nice roast!!!
Giving this a whirl today... Follow up with you in a few....
Probably the only way to go for eye round
James - Great for jerky too! Thanks for watching.
Yeah Larry this looks awesome!
+Smoked Reb BBQ Thanks Brian!
Never thought of cooking it this way I've always passed on it.
amazing Larry
+Michael Wyman Thank you Michael I appreciate it!
Looks great, Im gonna try this tomorrow
+Lui C Hop Hope you enjoy Lui!
Great job on that one Larry, real juicy too. That's a beauty there my friend.
+Lumpy Q Thanks Steve!!
Awhh here it is a nice smoked bacon :) Thumbs up from me! :) I'll send my drone over to pick it up :) ha ha:) Cheers ! :)
+Drone Girl I thought I saw a drone hovering over my grills....I blew ya a kiss! ;-)
Larry
***** Ha ha Larry :) Brilliant :) Cheers ! :)
Ohhhh that looks so good !!!!
+Susan Kang Thank you very much Susan!
Larry
So juicy and delicious.
+FunFoods Thank you very much!
Larry
Looks really good!
+LilDisLilDat Thank you Lil D!
Never heard of that cut. Is it an expensive cut. Thanks for sharing. Great video. will have to try that soon.
+Vincent Da kid No Vince, it's a fairly cheap cut. I don't recall the exact price, but it was around $4 a pound. And there's really no waste whatsoever so it's a good bargain. Thanks for watching!
It's not. It's a cheap cut. But if I was a butcher, I'd veer you towards a more desirable cut. Personally, I avoid it because of the lack of fat marbling and it isn't quite the most flavorful cut. It takes too long to cook even in a pot roast and when you're smoking it. It works as lean ground meat though.
Nice job sir !
Mine was delicious, but tough :/ I only had it on the smoker at 225 for the prescribed time and it was J U I C Y as hell and I cut against the grain so not sure why. But all in all it was a great first smoke for me! Thanks!
this looks excellent Larry! I could go for one of those sandwiches right now!
+White Thunder BBQ Thanks Nate! Yeah as soon as the last slice is gone I want to make another one!! LOL
+TheWolfePit hahaha! Wait till you see the one I have coming up..... you might have to make it.
Great!
I love Arby's so I hope this taste just as good or better?
Love it , Thanks
My girlfriend does not like any juices in cooked meat...so basically she wants me to ruin every piece of meat that I cook for her...it's crazy though, other than that she is a good cook and will try almost anything...I love these how to's
+29render My wife is the same way, but I refuse too cook a roast well done......I'll do her steaks how she likes though. She always ends up nuking them anyways.......kinda brings tears to my eyes......THAT COW DIED FOR YOU AND YOU RUIN IT IN A MICROWAVE?? LOL Thanks for watching Matt!
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.
Nice job Larry! Really made a great roast .. :)
+OldManCooking Thank you Tom!
I'm hungry now
me too damn that looks tasty
Good video
+pde442 Thank you very much for watching!
Larry
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?
Oak and hickory. EOR is much cheaper than tri tip too! Thanks for watching!
mmmmmm good! thanks
+Bridgida Flores Thank you very much Bridgida!!
very nice
+Southern Coastal Cooking ™ Thanks Joe!
Awesome video! And I appreciate your low temp of 250. What do you think it would do if I tried to cook it at ~200 degrees?
That looks great. Pass the bread and lets eat.
+Rashley's BorderQue Thank you very much!!
Larry
look yummy
+big dude Thanks buddy!
My dad, who was from the area that gives the sauce its name, pronounced it "wustershear". FYI. Thanks for the recipe.
Looks soooo good! :D
+Martel DuVigneaud Thanks Martel!
For the leftovers, would you recommend slicing it all before refrigerating to keep it moist?
+Neko Tengu Keeping it whole will retain the most moisture for the longest amount of time. If you have an electric slice, by all means refrigerate and then slice cold.
I'm doing a 2.5 pound @ 250 for two hours...i hope it's not overdone!!
mmmmmmm Larry slow meat cooked is the best!! :D
+AllasYummyFood I'd have to agree with ya Alla!!! ;-) Thanks for watching!
7 pounds. Wow! That would feed me for days! Just who else are you cooking for, and why didn't I get an invite to the party?
+Thaneii We did eat it for several days, great lunch meat Phil! You're always invited.....just bring the pickles!
whats's in the wolf rub bbq seasoning?
I have a sneaking suspicion that the brisket sammich at my local bbq joint is eye of round, but i can't be sure.
Im about to smoke a cut of beef that is labeled round roast. Is that the same thing as eye of round?
omg larry!! this looks really juicy and delicious 👍
+homemade recipes Thank you!
Larry, this Looks damn tasty. Nice Video and great smoked Beef
+Happy BAR-BAR-B-QUE Thank you very much!
Larry
This looks delicious. Anyone ever try to cook eye of round on an electric smoker? Masterbuilt to be specific.
I haven't, but it should be the same process. Check out my buddy Bubba's channel he cooks on Masterbuilts and may be able to help. Thanks for watching! th-cam.com/channels/hQ-e3frukeSHLqQBMxFpNw.html
Hey Larry !!! How is my Carolina Brother !!! Please say Hey to Birdie , and Cat from Me , Mom , and ole Sarge !!! OMG Larry your Eye of Round Smoked Pit Beef Looks AMAZIN !!! Extra Slaw and Texas Pete on Mine Please ...
+Fritz is Cookin Again Open up Fritz, I'll sling shot a sammich to Fern Creek for ya!!
+TheWolfePit
Fire AWAY ... LOL ...
that looks deliciouse!!! question though.. what if i wanted to do this type of beef in the oven and its an 8 ponder.. what do you recomend cook wise and season wise.. thanks
+Melanie Campos Hi Melanie! You can season it with your favorite BBQ rub, salt and pepper or all purpose seasoning. Then I would let it sit at room temp for 2-3 hours, then place into a 500º oven for 5 minutes per lb. After the five minutes per lb, turn the oven off and DO NOT open for 2 hours. If you open it this method will not work. Then after 2 hours, it's a perfect medium rare and ready to serve. Here is a video I did with another cut of round and it turns out perfect, every time. th-cam.com/video/Bg4pFvx64MI/w-d-xo.html and th-cam.com/video/b-o9VTTBnKo/w-d-xo.html
+TheWolfePit ...
thank you so much!!! kinda nervous since it well be my first time cookin this type of meat. bless u!!!
Can this be used as italian beef sandwich
What kind of knife do you use for slicing the meat with. Looks very handy.
It's a Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle - amzn.to/2iwnG0I
I love them!
Thank you. It shaved super thin. Is it easy to keep sharp in your opinion? By the way, I just did one in my smoker for Christmas and my wife and her sister loved it! My slices were thicker though. Need one of those knives.
She is moooin
Yes, this is very juicy! I like it :-)
What kind of smoker are you running?
Had to fullscreen on the cutting. The juices, man. @_@
+NiueanCA LOL Thank you!
Larry
is that a Rec Tec you cooked on?
Hickory represent!
Wolfe Rub Bold;How do I get it?
I have a 3lb rump roast I want to smoke on Monday do I cook it to 125 as well?
+Jonathan's River Rat Cooking Yes sir! Rump roast comes from the bottom round and is very lean, so if it's overcooked it will be like leather!! Let me know how it turns out brother!
sweet thanks Larry! I will buddy
What smoker do you use? Cheers Jeff
Rec-Tec RT300 & RT680.
Jeez! I'm smoking a coupla pounds of chicken thighs, and you and Joe are smoking whole cows. LOL
+Anonymoose Keep up John.......LOL Thanks for watching!
How many pounds was this?
7 lbs
Great 80s porn music
Anyone else start twerking while watching this
Do you think an injection would make it even better?
+tjack1966 Sure, it wouldn't hurt a thing and it would add moisture and flavor. Let me know how you like it!
Larry