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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-15-2013, 04:52 PM | #1 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Beef eye of round roast
I have a eye of round roast I would like to make for dinner tomorrow. I have never did one on the smoker. Any suggestions?
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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04-15-2013, 04:58 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Season it with your favorite steak or beef rub and cook it at 225 until it hits 120-ish internal and then sear it all around on a hot grill until it is 130 - 135 internal.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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04-15-2013, 05:07 PM | #3 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Ditto what Ron said, lower if you like it more rare. I'd also suggest slicing thin.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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04-15-2013, 05:10 PM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Well, this one's a wrap! Don't forget to save the jus.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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04-15-2013, 05:46 PM | #5 | |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Quote:
Any approximate idea how many hours this may take? I'm just trying to plan ahead for dinner. I was ready for an all nighter but if the roast is only going to take 4 or 5 hours I'll go to bed tonight and start her in the morning.
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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04-15-2013, 05:52 PM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Go to bed. :) It really depends on the weight and shape of the roast, but a guesstimate is 30 minutes per pound. Hopefully others will have better data.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from:---> |
04-15-2013, 06:29 PM | #7 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Again, Ron summed that up pretty well. The ones I've done haven't been very large, and I seem to recall around 3 or so hours of time. I may have been running a bit hotter (in general, the smaller the piece of meat, the hotter I run). Definitely this is not an overnighter.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
04-15-2013, 07:15 PM | #8 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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It wont take long
this one took about 3-4 hours
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] Last edited by ButtBurner; 05-09-2013 at 02:56 PM.. |
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04-16-2013, 02:18 AM | #9 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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That looks awesome! Now That's a goal worth working towards!
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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