Ah, the smell of smoked meats! Is there anything better? Whether it’s brisket, ribs or eye of round, smoked meats are one of life’s great pleasures.
So how long do you smoke an eye of round for perfectly tender and flavorful meals? That’s exactly what I’m going to answer in this article. As a smoker enthusiast myself, I want to provide you with the best advice on how long to smoke your next eye of round roast.
- In this guide, we’ll cover:
- How long to smoke an eye of round roast
- The ideal internal temperature
- What type of wood chips you should use
- Tips for achieving that perfect smoky flavor
- And more!
Are you ready to get into the details? Let’s fire up the smoker and get started!
Understanding Eye of Round
Eye of Round is a specific cut of beef that has a unique blend of flavor and texture.
It is an extremely lean piece of meat, which means it doesn’t have a lot of fat content, thus it’s typically less juicy but packed with a robust beefy flavor.
For those who prefer leaner meats, this cut is a real treat.
However, it is also known for its toughness, which is why it requires a specific cooking approach to make it tender and enjoyable.
Where is the Eye of Round Located?
In the world of butchery, Eye of Round is positioned in the center of the round primal.
This area is found at the back of the cow, between the top round, outside round, and heel.
This unique location contributes to the leanness of the cut.
However, it’s also responsible for its toughness, since it comes from a muscle that is frequently used by the animal.
Is Eye of Round called by any other names?
While commonly known as Eye of Round, this cut of beef doesn’t really go by any other names.
But don’t mistake it for the top round or bottom round – these cuts are located near the Eye of Round, but they have more marbling and different textures.
Is Eye of Round the same as Chuck Roast?
No, the Eye of Round and Chuck Roast are not the same.
While both are cuts of beef, they come from different sections of the cow and have distinct textures and flavors.
The Chuck Roast typically comes from the shoulder area and has more fat and marbling compared to the leaner Eye of Round.
Preparing Eye of Round for Smoking
Smoking an Eye of Round is an adventure worth taking for any food enthusiast.
Its unique flavor profile combined with the smokiness from the grill leads to a meal that is mouthwateringly delicious.
Plus, it’s a lean cut, making it a healthier option compared to other more fatty cuts of beef.
For a basic yet delicious smoked Eye of Round, you’ll need the roast itself, a simple dry rub, and some wood chips for smoking.
A dry rub made from a combination of black pepper, garlic, salt, and paprika works well for this roast.
Brining Eye of Round Roast Before Smoking
It’s recommended that you brine the Eye of Round roast before smoking.
This helps to keep the meat moist during the cooking process and enhances its flavor.
To brine, simply mix water, salt, and sugar in a pan and heat until the salt and sugar dissolve completely.
Pour the brine over the roast and leave it in a sealed container in the fridge for 8-12 hours.
How To Prepare Whole Eye of Round Roast for Smoking
When preparing the Eye of Round for smoking, it’s important to trim away any exterior fat or silver skin.
Unlike other cuts of meat, the fat on an Eye of Round won’t render during cooking, so it’s best to remove it.
Apply your dry rub generously, making sure every inch of the roast is covered.
Season the Eye of Round with Traeger’s Garlic Chili Pepper Rub
For an added kick, try seasoning the Eye of Round with Traeger’s Garlic Chili Pepper Rub.
It’s a blend of salt, smoked paprika, chili powder, black pepper, brown sugar, and granulated garlic that is sure to enhance the flavor profile of your roast.
This rub pairs well with the robust taste of the Eye of Round, creating a savory, spicy, and slightly sweet coating for your roast.
How Long to Smoke Eye of Round
Setting your smoker to the right temperature is crucial to achieve the perfect smoked Eye of Round.
You’ll want to start with a slow smoke at 180°F for about 30 minutes.
This helps add a beautiful smoke flavor to the roast.
After that, increase the heat to around 225°F and smoke until the internal temperature of the roast reaches 125°F.
How To Smoke Eye Of Round roast
Once your smoker is ready, place the seasoned Eye of Round on the grill rack.
Let it smoke at 180°F for the first 30 minutes, then ramp up the temperature to 225°F.
Keep an eye on the internal temperature of the roast – you’re aiming for a medium rare finish, which is around 130-135°F.
This process takes roughly 1.5 to 2 hours.
How to Smoke Roast Beef Using an Eye of Round Roast
Smoking roast beef using an Eye of Round is similar to smoking the Eye of Round itself.
The main difference is in the seasoning – traditionally, roast beef has a simpler seasoning of salt, pepper, and garlic.
The smoking process, however, is the same: smoke at 180°F for 30 minutes, then at 225°F until the internal temperature reaches 130-135°F.
Smoking vs Braising
When it comes to cooking Eye of Round, you might want to consider smoking instead of braising.
Braising involves cooking the meat in liquid, which can make it more tender, but it can also dilute the robust beefy flavor.
Smoking, on the other hand, not only adds a layer of flavor but also tenderizes the meat without compromising its natural taste.
Baste the Meat with Traeger’s Texas Spicy BBQ Sauce
For an extra layer of flavor, consider basting the Eye of Round with Traeger’s Texas Spicy BBQ Sauce during the last hour of smoking.
This gives the roast a nice, spicy glaze that complements the beef and smoke flavors beautifully.
Perfecting the Smoke
Getting that perfect smoke ring is all about control – both heat and smoke.
Start by smoking the roast at a lower temperature (180°F) for the first 30 minutes.
This allows the smoke to permeate the meat, forming the ring.
Then, increase the temperature to 225°F to cook the roast through.
Note that the smoke ring forms in the first couple of hours of smoking, so make sure your smoke is consistent during this period.
Resting Before Slicing
After smoking, let the roast rest for at least 15 minutes before slicing.
This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Serving Smoked Eye of Round
When it comes to slicing the roast, make sure to cut against the grain.
This breaks up the muscle fibers, making the meat easier to chew.
Aim for thin slices to maximize tenderness.
What to serve with a Beef Eye of Round Roast
Roast beef is versatile and pairs well with a variety of side dishes.
Some popular options include garlic mashed potatoes and various vegetable dishes like roasted artichokes or Mediterranean vegetables.
For a classic combination, try roasted potatoes, carrots, and green beans.
How to Slice Traeger Smoked Eye of Round Roast
Slicing a Traeger smoked Eye of Round is similar to slicing any other roast.
Allow the meat to rest after smoking, then use a sharp knife to cut thin, even slices against the grain.
Storing and Reheating Smoked Eye of Round
Leftover roast beef can be stored in the refrigerator for up to 3-4 days.
Make sure to wrap it tightly in plastic wrap or store it in an airtight container to maintain its freshness.
What can I do with my leftover roast beef?
There are many delicious ways to use leftover roast beef.
It can be used in sandwiches, salads, stir-fries, or even as a pizza topping.
Get creative and don’t let those leftovers go to waste!
Storage and Reheating
When it comes to reheating smoked Eye of Round, it’s important to do so gently to prevent the meat from drying out.
Wrap the slices in foil and heat in the oven at a low temperature until warmed through.
What If I Can’t Find an Eye of Round Roast?
If you can’t find an Eye of Round roast, you could substitute it with a Top Round or Bottom Round roast.
While these cuts are slightly different, they can be smoked in a similar manner.
Just remember, they have more marbling and might take a little longer to smoke.
What Type of Seasoning Should You Use?
The type of seasoning you use depends on your taste preference.
A simple dry rub of salt, pepper, garlic, and paprika works well.
For a spicy kick, try Traeger’s Garlic Chili Pepper Rub.
What Type of Wood Should You Use
The type of wood you use for smoking can influence the flavor of the roast.
For beef, hardwoods like oak, hickory, or mesquite are often used.
These woods give a strong smoke flavor that pairs well with the robust beefy taste of the Eye of Round.
How do I know when my round roast beef is done?
The best way to determine whether a round roast beef is done is by using an internal thermometer. To ensure the meat reaches optimal safety and flavor, the internal temperature should reach at least 145 degrees Fahrenheit (medium-rare). If you prefer medium or well-done, cook your round roast beef until it reaches 160 F for medium and 170 F for well-done.
What are some tips for smoking a beef eye of round?
When smoking an eye of round roast, it’s important to first remove any excess fat from the surface before seasoning with garlic powder, pepper, and kosher salt. You’ll also want to make sure that you’re using the right type of wood such as hickory pellets, as this will add an additional smoky flavor. It’s also important to regulate the cooking process so that you don’t overcook the eye of round – aim for an internal temperature between 125 – 140°F and let rest before slicing thinly.
What ingredients should be included in horseradish cream sauce?
Horseradish cream sauce typically includes prepared horseradish, sour cream or mayonnaise, white wine vinegar or lemon juice, sugar (or other sweetener like honey), Dijon mustard, salt and pepper. Optional additions include minced shallots or garlic for extra flavor.
How can I store leftover smoked roast beef sandwiches?
Leftover smoked roast beef sandwiches can be stored in an airtight container or resealable baggie in the refrigerator for up to 4 days. To extend shelf life even further, wrap sandwiches tightly in foil before storing them in freezer-safe containers/bags; frozen sandwiches will last up to three months!
How do you prepare a pellet grill for cooking?
To prepare a pellet grill for cooking, preheat the grill to your desired temperature. Make sure all of the grates are cleaned and greased. Place aluminum foil on the surface of the grates, then place your food onto it. Once finished, turn off the temperature setting and allow the pellets to cool before removing them from the grill.
What are some recipes that use an eye round roast?
Some recipes that use an eye round roast include smoked eye round with dry rub, slow-cooked prime rib, steak rolls with swiss cheese and horseradish sauce, classic beef roast with vegetables, chuck roast in beef broth with onion powder and black pepper, sour cream-based main course cuisine round recipe, and thinly sliced beef roasts liberally seasoned with prime rib rub.
What is nutrition information for eye round roast?
Eye round roast is a lean cut of meat that provides high quality protein but low amounts of fat and calories when cooked properly. A three ounce serving contains about 130 calories including 24g of protein as well as 2g fat and 0g carbohydrates. This cut also provides various vitamins such as thiamin (B1), niacin (B3), pantothenic acid (B5) as well as minerals such as selenium, phosphorus and zinc.
How do you cook an eye round roast to perfection?
The perfect way to cook an eye round roast is to first season it liberally using salt, pepper or any other favorite herbs or spices. Preheat your oven or grill grates at 375°F before adding the roast over indirect heat source until its internal temperature reaches 125°F-130°F using a very sharp knife or thermometer to check doneness frequently during cooking process. Allow resting time before slicing thinly against grain so that juices will stay locked in which will ensure moistness throughout every bite!