Smoked Eye of Round Roast
Smoked Eye Round Roast sliced and ready to eat
Smoked Eye of Round Roast
Ingredients
1 eye of round roast ( 4-5 pounds )
1 tablespoon celery salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
red pepper flakes to taste
1 tablespoon olive oil
Update: I have used Creole Seasoning for this Roast as well and we love of flavor
Directions
Turn smoker on and set to 225F. Mix all the spices and put aside. Rub the roast with olive oil and season with the spice mixture. Make sure the mixture covers the roast evenly. The smoker vent should be 3/4 open during the entire smoking time. Fill the water pan with can of beer. You can use the wood of your choice but I love using Hickory for Beef. Smoke the eye of round roast to an internal temperature of 127F. Remove the roast from the smoker and let rest for about 15 minutes. The temperature will rise to about 135F when finished resting, which is medium rare, If you prefer medium, cook to about 140F . Last but not least if you prefer your roast medium well, cook to 150F. Slice thinly and enjoy !
About how long did you smoke it?
Hi Cindy, thanks for stopping by. I would say about 15 minutes per pound is a pretty good guesstimate for this roast. Please keep in mind that you should really pull the meat from your smoker when it has reached the desired temperature. Using a Thermometer will make your life so much easier and take all the guesswork out of it. Just a little tip …. I use the thermometer below often and love it.
I know the meat is very lean and am considering injecting with garlic butter and smoke with pecan. Any suggestions or opinions? My wife doesnt like heavy smoked foods but enjoys my smoked butts with apple/pecan.
Hi Chris, you can absolutely use Pecan or Apple for this. I’ve made this Roast with Beech and Pecan as well and we loved it. If you ask 10 people you will get 10 different answers. That’s the fantastic thing about smoking. You can do whatever you like and how you like it. Not everybody has the same taste. Some people use mesquite. I don’t use it because it is way too smokey for us. We just don’t like it. As long as you don’t over cook this roast it will not be dry.
I am curious How can you keep the mear moist when serving?
Thanks for stopping by Coleen. I simply let the meat rest for 10 to 15 minutes before serving. That seems to work for me. I’ve not had issues with dry meat. Do keep in mind that it is a lean cut of meat so it will be dry if overcooked.
This came out absolutely wonderful! Tender, and a nice smoke!
I am so happy you enjoyed it ! 😀
Have made this 3 times now. Each time has turned out perfect. Gets thumbs up from everyone. Getting ready to smoke an eye up tomorrow. Great recipe. Tks.
Thank you so much for stoping by Bud. I am so happy you like this recipe. It is one of our favorites as well 😃
Do you dry brine it overnight?
Hi ! Sometimes I do but most times honestly I don’t. I have dry brined when I planned far enough in advance. Most times just the smokey taste of beef is what I’m looking for. We enjoy this recipe either way.