Eye of the Round advice needed

ButtBurner · Mar 29, 2013

Guys

Doing an eye of the round. Want to slice it thin for sandwiches. its about a 5 pounder

Searched here and found to cook it at about 225F to an IT of about 125-130

I am at 118f IT now.

It probes like rubber, which I would expect.

It still feels like raw meat.

I take it that the probe test is not valid with this, just go by IT?

Any advice would be great

thanks

Pastaboy · Mar 29, 2013

On a roast I would go by internal temp and not feel, but make sure your thermo is reading properly by doing the boiling water test, I did a roast a few weeks ago and discovered my thermo was off by 15 degrees. I let it rest and cut it to discover it was super rare, I actually was pulling it at 110 instead of 125. It's probably too late but hope this helps in the future

ButtBurner · Mar 29, 2013

I ended up pulling it at almost 130f

I decided to pull it and cut it in half and take a look, I could always cook it more, but cant go back!

It looks pretty good.

I put it in the fridge to cool it down so it doesnt cook anymore hopefully

pron to follow!

thanks

ButtBurner · Mar 30, 2013

the results-

JandJbuidasmoker · Mar 30, 2013

Looks good! Are you serving the sandwiches hot or cold?

Gore · Mar 30, 2013

That looks great. I usually pull these around 120* or so, but that is completely subjective. Slicing these things thin for sandwiches is the way to go. :thumb:

ButtBurner · Mar 30, 2013

Gore said:
That looks great. I usually pull these around 120* or so, but that is completely subjective. Slicing these things thin for sandwiches is the way to go. :thumb:

Yeah, I should have pulled it a bit earlier as the ends are not as pink.

I will serve it hot, cold and anywhere in between lol

Its all sliced up thin as possible with my roast slicer knife.

Eye of the Round advice needed

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