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Eye round

flmtrainflmtrain Posts: 15
edited June 2012 in Beef
Hello everyone, I have been looking over the forum at information on doing beef brisket on the BGE. I got my egg couple weeks ago and have done burgers, chicken, fish and pizza but now finished with the baby steps and heading to the leap of faith. I have my wife's family coming over Friday evening for my mother in-law's birthday, 15 people total. Now is the time to shine and do some awesome beef on my BGE. I have seen a lot of info on briskets but the family really loves eye round. Can eye round be done on the egg just like a brisket? What size should I look for, 8 lbs? From past post people talk about the way they cooked the brisket but not a lot about rubs. I was thinking making a homemade rub putting it on the night before to let it sit over night. The family does not like real spicy. Just did not know about eye round which I know it does not usually have a lot of fat on that cut of meat. Any help would be appreciated. Also, people mentioned dip pan with water but would beer or something else be better? I plan on using Jack Daniels wood chips for smoking? Are the chips and pellet pretty much the same out come? Thanks!

Comments

  • brentseebrentsee Posts: 99

    I have not smoked brisket yet, but I have done round roast - low and slow.  Wife and I enjoy it, very lean as you say but we usually prefer that.  I'm sure pellets will work - I use chunks of Maple usually.  I have a blackened steak spice that I purchase local around here that I enjoy - that's all I put on it.  If I didn't have that I would use salt/pepper and garlic.

     

  • Low and slow.  Wrap with string.  Roast with the plate setter under the grill.  Roast for two hours at 280 degrees then wrap in foil. Sprinkle sea salt on the bottom of the foil and place the roast on top of it.  Sprinkle some sea salt on top of the roast, close and and continue to roast for another 2 hours at 220 degrees.  Wonderful..
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