MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-23-2018, 02:10 PM   #1
BBQfirefighter148
On the road to being a farker
 
BBQfirefighter148's Avatar
 
Join Date: 02-27-13
Location: Monroe, CT
Default Tempature question

Guys I am cooking a beef eye round. What temp should I bring it to? Thanks
__________________
Camp Chef Smokepro DLX , 22.5 Weber Kettle, Weber Spirit E-310, Maverick ET-732
BBQfirefighter148 is offline   Reply With Quote




Old 09-23-2018, 02:27 PM   #2
Joshw
is Blowin Smoke!

 
Join Date: 09-25-17
Location: Oklahoma
Default

Round is pretty lean. I would pull at 130.
Joshw is offline   Reply With Quote


Thanks from:--->
Old 09-23-2018, 02:35 PM   #3
dadsr4
somebody shut me the fark up.

 
dadsr4's Avatar
 
Join Date: 02-08-10
Location: Howell, MI
Default

Quote:
Originally Posted by Joshw View Post
Round is pretty lean. I would pull at 130.
It's easy to cook it further. Un-cooking, that's very difficult.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is online now   Reply With Quote


Thanks from:--->
Old 09-23-2018, 02:54 PM   #4
BBQfirefighter148
On the road to being a farker
 
BBQfirefighter148's Avatar
 
Join Date: 02-27-13
Location: Monroe, CT
Default

Thinly sliced?
__________________
Camp Chef Smokepro DLX , 22.5 Weber Kettle, Weber Spirit E-310, Maverick ET-732
BBQfirefighter148 is offline   Reply With Quote


Old 09-23-2018, 07:11 PM   #5
Baychilla
Full Fledged Farker
 
Join Date: 02-08-18
Location: San Francisco, CA
Name/Nickname : Joe
Default

Yes.
Baychilla is offline   Reply With Quote


Old 09-24-2018, 11:42 AM   #6
EdF
is One Chatty Farker

 
EdF's Avatar
 
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
Default

Look on the internuts for Italian Beef and Baltimore Pit Beef recipes. Those are both good ways to use that cut.
__________________
Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine.

And their helpers.
EdF is online now   Reply With Quote


Old 09-24-2018, 12:11 PM   #7
EricD
is one Smokin' Farker
 
Join Date: 08-08-14
Location: Framingham, Taxachusetts
Default

If anyone has a Sous vide, or immersion cooker, make a roast beef in that!!!! Changed my world!!
I sous vide to 125 (18 hrs), then sear.
__________________
22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats
EricD is online now   Reply With Quote


Thanks from:--->
Old 09-24-2018, 08:49 PM   #8
m-fine
is One Chatty Farker
 
m-fine's Avatar
 
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
Default

Quote:
Originally Posted by EricD View Post
If anyone has a Sous vide, or immersion cooker, make a roast beef in that!!!! Changed my world!!
I sous vide to 125 (18 hrs), then sear.
This is a great way to cook, but I would caution against an extended cook below 130 for food safety, especially with a vacuum bag anaerobic environment. I am not positive 125 is dangerous, but all the published data I have seen suggests 130 is the minimum.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
m-fine is offline   Reply With Quote


Thanks from: --->
Old 09-24-2018, 09:20 PM   #9
cueball21
Babbling Farker

 
cueball21's Avatar
 
Join Date: 09-14-15
Location: Temple, TX, USA
Default

I've only ever done 1 eye round. It is very, very lean. My results weren't stellar but they weren't bad either. My advice would be to cook at low temps for as long as you can. I shoot for 125° on most cuts of beef - except brisket, of course - because I like rare cuts and because I can always cut it more, but not less. Remember that if you tent it and let it rest it will continue to cook a bit.


Let us know how it turns out.
__________________
Regards, Bob

If you do not take an interest in the affairs of your government, then you are doomed to live under the rule of fools. – Plato

Old Country Brazos Stick Burner, MES 40, Weber Performer, Weber OTG, Jumbo Joe, Smokey Joe Mini-WSM, AMNPS, AMNTS, Maverick ET901 and ET 73 and ET-732, Vortex
cueball21 is online now   Reply With Quote


Old 09-25-2018, 08:21 AM   #10
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

I cook them frequently for sandwich slices. I go to 125-130, pull, rest, and cool it off a bit before slicing very thin.
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is online now   Reply With Quote


Thanks from:--->
Old 09-25-2018, 09:23 AM   #11
EricD
is one Smokin' Farker
 
Join Date: 08-08-14
Location: Framingham, Taxachusetts
Default

Quote:
Originally Posted by m-fine View Post
This is a great way to cook, but I would caution against an extended cook below 130 for food safety, especially with a vacuum bag anaerobic environment. I am not positive 125 is dangerous, but all the published data I have seen suggests 130 is the minimum.
You're right. My bad. I went and checked my recipe....recipe says cook at 131.
So, it was 131 for 18 hrs. Still best way to cook those lean roasts!
__________________
22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats
EricD is online now   Reply With Quote


Thanks from:--->
Old 09-25-2018, 09:33 AM   #12
EdF
is One Chatty Farker

 
EdF's Avatar
 
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
Default

Yeah, SV for those lean ones is a revelation!
__________________
Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine.

And their helpers.
EdF is online now   Reply With Quote


Old 09-25-2018, 11:09 AM   #13
pmad
is one Smokin' Farker
 
Join Date: 08-15-11
Location: St. Louis, MO
Default

Quote:
Originally Posted by m-fine View Post
This is a great way to cook, but I would caution against an extended cook below 130 for food safety, especially with a vacuum bag anaerobic environment. I am not positive 125 is dangerous, but all the published data I have seen suggests 130 is the minimum.
Do you have something on this?

I thought it was a combination of time and temp.

I often cook roasts at 127* for 48 hrs
pmad is offline   Reply With Quote


Old 09-25-2018, 11:15 AM   #14
EricD
is one Smokin' Farker
 
Join Date: 08-08-14
Location: Framingham, Taxachusetts
Default

I like Doug Baldwin's site: http://www.douglasbaldwin.com/sous-vide.html
__________________
22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats
EricD is online now   Reply With Quote


Old 09-25-2018, 12:28 PM   #15
m-fine
is One Chatty Farker
 
m-fine's Avatar
 
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
Default

Quote:
Originally Posted by pmad View Post
Do you have something on this?

I thought it was a combination of time and temp.

I often cook roasts at 127* for 48 hrs
I don’t have anything handy that is definitive but in addition to Baldwin, I have read studies from the CDC and the UK equivalent of the FDA and a couple university studies and I think they all had pasteurization starting at 130 or maybe 129 with times in hours/tens of minutes. That doesn’t mean 127 for over 24 hours won’t also work (to kill the bugs), but I haven’t seen a source that says it will either. Just putting the caution out there because once you introduce the vacuum bag and an anaerobic environment, the risk for botulism goes way up.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
m-fine is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:43 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts