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Need roast info--

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Bamabob
Bamabob Posts: 246
edited November -1 in EggHead Forum
The other day one of our grocery stores had a sale on bone-in rib eye roast.The good BOSS lady picked up one HOWEVER!!! when I started to prep it,the rib eye had turned into a eye of round.This is about a 5# hunk of potentially tough cow.I've cooked the eye of round in pieces like steak and they were tough.I'd appreciate any cooking suggestions anyone has on taming this hunka meat.Thanks. Bob
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  • RayS
    RayS Posts: 114
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    Bamabob,[p]I've done eye of round on the BGE a number of times and it turned out great. [p]I soaked it in a brine of 1 quart of water and 1/4 cup of kosher salt. Adjust this to completly cover the roast. The ones I've done this amount was enough. I poked holes in the roast before I put it in the brine. The next day I rinced the roast with water, padded dry, lightly covered with mustard and sprinkled with black pepper. I cooked it at about 225 to 250. Two hours per lb. I used mesquite for the smoke. The meat sliced nicely with a great smoke ring.[p]Let us know how you decide to cook.[p]Happy cooking
    RayS
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