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Eye of Round Roast

Hi Folks,[p]I was wondering if anyone might have some suggestions on the cooking of a 5 # Eye of Round. Does brining, then marinade go well with this type of meat? I would like to serve this at a dinner party for about six people. I would very much appreciate your collective thoughts. I use a large BGE, had it for about six years, and love it!


  • John Welsh,
    I just recently did an eye round roast. I seared first then brought the egg down to around 400 and cooked for 55 minutes turning once. I pulled it when the temp was 130 and wrapped it in foil. The temperature increased by 15 degrees as it cooled making a little overdone for my taste but the meat was very juicy. Slice as thin as possible and serve. I wouldn't bother brining or marinating. I would just apply a rub to the outside of the meat. hope this helps

  • BBQfan1BBQfan1 Posts: 562
    Try one brined versus not; I think you'll find it's well worth the effort, especially if it gets a little past your goal temp, as you stated yours did.
    Just a simple brine of salt, brown sugar, onion, garlic, carrot and some herbs will make a world of difference; at least it has in my experience with cooking this particular cut. Well worth the time (let it brine 18-24 hrs) invested, IMO.

  • BostonBBQ,[p]Thank you both for the information. I've brined chicken, turkey in the past, but have not tried it on a beef roast. So I'll give it a try, and let you know how it was received by my guests.
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