Smoked Eye Of Round Roast Recipes

TRAEGER SMOKED BOTTOM ROUND ROAST BEEF

Steps:

• sprinkle salt and pepper on the roast.
• place roast in a large zip lock bag and place in the fridge for 4 hours
• remove roast from the fridge and add another (think layer) of pepper on the fat cap.
• slice 5 small holes in roast and insert garlic cloves
• add roast to disposable tin pan and add to pellet smoker set at 250 degrees
• after 4 hours (or until roast hits 130 degrees) remove roast from pellet smoker
• wrap the beef roast in foil, wrap in towel and rest for 30+ minutes.

SMOKED EYE OF ROUND ROAST RECIPE:

Steps:

• Prepare your smoker according to manufacturer's directions. I have an Electric Smoker and I like to use either alder or cherry wood. Set temperature to high and then turn down the temperature.
• TIPS: As to the temperature of the smoker, I keep it fairly low (250 degree F). Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do).
• Trim all excess fat from roast. Using your hands, rub all over with your favorite dry rub. Place prepared roast on the oiled smoker rack. Smoke for approximately 2 hours or until internal temperature reaches 125 to 130 degrees F. for medium-rare (using a good meat thermometer).
• What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is OK if you like well done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
• Remove from smoker and let it rest at room temperature for 15 to 20 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
• To serve, thinly slice or shave the roast using a shape knife.

TENDER EYE OF ROUND ROAST

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

SMOKED EYE OF ROUND ROAST RECIPE - (3.9/5)

Steps:

• Prepare your smoker according to manufacturer's directions. Soak wood chips of your choice. Set temperature to high and then turn down the temperature. Trim all excess fat from roast; rub all over with your favorite dry rub. Place prepared roast on the oiled smoker rack. Smoke for approximately 2 hours or until internal temperature reaches 125° to 130°F for medium-rare (using a good meat thermometer). Remove, cover with foil and let rest for 30 minutes.

SMOKED BEEF ROAST

Steps:

• Brush olive oil (or use Worcestershire sauce) to coat your beef roast cut.
• In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. Apply the seasoning to your beef, massaging the blend into the meat. *Allow the meat to come to room temperature, try to give the beef at least an hour to warm before smoking.
• Load the pellet hopper or chip basket with your desired wood chips. Preheat your smoker to 225 degrees F (107 degrees C).
• Place seasoned beef into your preheated smoker directly onto the grill. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. *See notes for proper placement of meat probe.
• Smoke for approximately 2 hours at 225 degrees F (107 degrees C), or 30 minutes per pound. Internal temperature should be 120-125 degrees F (49-52 degrees C) for RARE, 125-135 degrees F (54-57 degrees C) for MEDIUM RARE, and 135-140 degrees F (57-60 degrees C) for MEDIUM.
• Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast.
• Once rested remove the foil, slice against the grain, and serve.

SMOKED BOTTOM ROUND ROAST RECIPE

Steps:

• Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature.
• Set up and preheat your smoker to 250°F.
• If using an electric smoker, fill the water bowl half way and place wood chips in the tray.
• Open the top vent and. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open.
• Close the doors and lids on both smokers and allow them to come to temperature.
• In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar.
• Coat the beef with the mustard using a brush or your hands.
• Place the spice rub on all side of the roast, pressing it into the mustard so it sticks.
• Place the roast directly on the smoker rack.
• Insert the probe thermometer in one end of the roast (if a thermometer is attached).
• Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°F.
• Remember to check the water, wood chips, or pellets and replenish as needed.
• Remove the cooked round roast to a clean cutting board and tent with foil.
• Allow the meat to rest for at least 15 minutes before slicing.
• Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it.
• This results in tender portions that are not chewy.
• Place the slices on a platter and serve with your favorite side dishes.

SMOKED ROAST BEEF WITH EYE OF ROUND ROAST

Steps:

• Light grill or smoker and set up for indirect heat. Establish temperature at 225°-235° F. You can also use a pellet grill for this if that's what you prefer.
• While grill is preheating, trim any excess silverskin off of the eye of round roast. It should look like this once it's all trimmed.
• Set the roast aside and mix all ingredients for the herb paste together.
• Generously coat the entire surface of the roast with the herb paste and insert a reliable leave-in thermometer into the thickest portion of the roast.
• Place beef on grill as far away from coal bed as possible and add your favorite chunk of smoking wood to the hot coals. I prefer hickory with this eye of round roast but use what you like.
• Close lid on grill and monitor temperature: when temperature reaches about 90° F internal, flip the meat 180 degrees, so both sides of the roast spend equal time towards the hot coals.
• When internal temperature reaches 125° F, remove roast from grill and cover with foil, let rest for 35-40 minutes.
• Slice roast and serve with garlic roasted mashed potatoes or grilled broccolini.

SMOKED BEEF BOTTOM ROUND

Steps:

• Prepare the roast by evenly coating it in a thin layer of Kosher salt. Leave it to dry brine for 2 hours in the refrigerator.
• Fire up smoker to 225°F (107°C). Set up for indirect cooking and add wood chips to coals.
• In a medium-sized bowl, combine the rub ingredients.
• Coat the beef with a thin layer of yellow mustard. Apply the rub to the beef, covering all sides.
• Put the beef roast on the smoker racks. Close door or lid, and smoke until the beef's internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
• Remove roast from smoker and tent with foil. Leave to rest for 10-15 minutes.
• Slice beef thinly to serve.

SMOKED BEEF TOP ROUND

Steps:

• Coat beef with Jeff's Texas style rub
• Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
• Place top round into lidded container and place into fridge overnight.
• When the brining process is complete, remove the top round from the fridge and set aside.
• Set up smoker for cooking at about 225-250°F with indirect heat.
• Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
• Use oak smoke for best results but any smoking wood will work fine.
• Add smoke for at least 2 hours.
• When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.

SMOKED DRY RUBBED BOTTOM ROUND ROAST

Steps:

• Remove the bottom round roast from the refrigerator 40 minutes prior to cooking it so it can come to room temperature.
• In a mixing bowl, whisk together the pepper, garlic powder, onion powder, sugar, paprika, and salt. Using your hands, coat the entire roast with the mustard. Pat the dry rub into the layer of mustard to cover the roast. Set aside while you preheat your smoker.
• Fill the water bowl of your smoker half way and place the wood chips in the tray. Open the top vent. Preheat your smoker to 250°F.
• Place the roast directly on the smoker rack. If there is a probe thermometer attached, place it in one end of the roast. Smoke the beef for 90 minutes and check the internal temperature. You are looking for 130°F to 135°F. Continue to smoke for up to 1 hour and 45 minutes, checking the temperature every 20 minutes. Remember to check the water and wood chips every 45 minutes and replenish as needed.
• Remove the cooked bottom round roast to a clean cutting board and tent loosely with foil. Remember that the roast will continue to cook up to approximately 140°F. Allow the meat to rest for at least 15 minutes before slicing. You can allow the roast to cool down completely if using for sandwiches.
• Slice the smoked bottom round roast as thinly as possible and use to make classic roast beef sandwiches. See the recipe that follows. Or, serve with your favorite side dishes.