BBQchef33
09-07-2003, 08:51 PM
And definately not the last.
got a 7-8# eye round this week. tonight was supposed to be a salmon night but did up the roast instead. Rubbed it down with head country and some montreal steak seasoning. let it sit while i fired up the kettle. half chimney of charcoal and some chunks of mesquite and cherry.
Seared it real quick over the hot coals for a minute or 2 each side, then cooked it at 250-260. Foiled it at 155 and returned it to the kettle. It took about 2.5 hrs to reach 183. We couldnt wait any longer to eat, so it got sliced at about 185 after a 20 minute rest. It was GRRREatTT. I think if it woulf have gone to 190-195 oin some low heat, it would have been fall apart tender. At 185, it was juicey but ya needed a knife still.
Gonna get another one this week & try cookin it like a brisket. Think another 60-90 mins in the heat would've made it even better.
got a 7-8# eye round this week. tonight was supposed to be a salmon night but did up the roast instead. Rubbed it down with head country and some montreal steak seasoning. let it sit while i fired up the kettle. half chimney of charcoal and some chunks of mesquite and cherry.
Seared it real quick over the hot coals for a minute or 2 each side, then cooked it at 250-260. Foiled it at 155 and returned it to the kettle. It took about 2.5 hrs to reach 183. We couldnt wait any longer to eat, so it got sliced at about 185 after a 20 minute rest. It was GRRREatTT. I think if it woulf have gone to 190-195 oin some low heat, it would have been fall apart tender. At 185, it was juicey but ya needed a knife still.
Gonna get another one this week & try cookin it like a brisket. Think another 60-90 mins in the heat would've made it even better.