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Unread 03-29-2013, 11:58 AM   #1
ButtBurner
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Default Eye of the Round advice needed

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
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Unread 03-29-2013, 12:49 PM   #2
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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
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Unread 03-29-2013, 01:30 PM   #3
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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
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Unread 03-30-2013, 11:00 AM   #4
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the results-

Last edited by ButtBurner; 04-04-2013 at 06:33 PM..
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Unread 03-30-2013, 11:03 AM   #5
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Looks good! Are you serving the sandwiches hot or cold?
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Unread 03-30-2013, 11:03 AM   #6
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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.
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Unread 03-30-2013, 11:18 AM   #7
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Quote:
Originally Posted by Gore View Post
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.
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.
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