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Eye of the Round roast

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edited November -1 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!
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Comments

  • BBQfan1
    BBQfan1 Posts: 562
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    mmbbq,
    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).....
    Qfan    [/b]
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    BBQfan1,
    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
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  • BBQfan1
    BBQfan1 Posts: 562
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    BlueSmoke,
    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!
    Qfan
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