Pit Beef

[pmad]

Eye of the Round
Sous vide at 128°
Then reverse seared over the Vortex
Sliced and served with pickles, onions, & tiger sauce.

 

[Smoking Piney]

That looks delicious!

 

[Big George's BBQ]

Nailed it. How long did you Sous Vide for

 

[pmad]

Nailed it. How long did you Sous Vide for

2.5 ish hours

 

[SmokinEdge]

Nice work on that. We made French dips the other night but just smoked the EOR on the pellet machine to 130 then rest.

 

[Fallen Kell]

You know, I hadn't thought of sous vide eye of the round, but now that you mentioned it, it makes perfect sense. I'm surprised you only cooked it for 2.5 hours that way. I would have thought 5-7 to get some of the tougher connective tissue in that cut to break down (much like doing a top round/london broil).

 

[Itsdone]

You know, I hadn't thought of sous vide eye of the round, but now that you mentioned it, it makes perfect sense. I'm surprised you only cooked it for 2.5 hours that way. I would have thought 5-7 to get some of the tougher connective tissue in that cut to break down (much like doing a top round/london broil).

I was thinking the same. I will say though, I have tried sous vide with eye round at 132.5 for 24 hours back in the day when sous vide came out and it was a bad idea, lol. Was mushy and dry. Mealy in texture. But i think 4-7 hours would help tenderize without making it dry and mealy.

 

[pmad]

Another 1-2 hours would have probably been good.
But it was also the smallest piece I could find