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Eye of the Round roast

edited 12:45PM in EggHead Forum
Any suggestions for egging an eye of the round roast?? I've done one previously (direct around 350) and it was delicious, but always looking for new ideas/suggestions.
All assistance is much appreciated!


  • BBQfan1BBQfan1 Posts: 562
    Brine it, 48 hrs, then cook indirect, 325-350 til 160 internal, slice thin.......
    (Can cook indirect to 150, then go direct, turning occasionally til 160 if you like a little crust on the outside).....
  • BlueSmokeBlueSmoke Posts: 1,678
    Good advice. He might also try (after brining): pat dry with towels and press in a mixture of cracked pepper (4 parts), granulated garlic (2 parts), and crushed red chili (1 part). Cook indirect at 230° to an internal 140°. Wrap tight and refrigerate till the next day, when he'll slice thin for some outasight sangwidges. (Good crusty bread, cream-style horseradish and a slice of onion.)[p]Ken

  • BBQfan1BBQfan1 Posts: 562
    Have tried the lower finish temp (140) which may be more 'traditional' for beef, but the 160 gives a firmer finish that can be sliced super-thin, a la Arby's or wherever they serve stacked slices of lean beef. Just my personal findings.... The coating sounds great, Ken!

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