My first Eye Round

Shiff

I was at our local Wegmans market the other day and they had some Eye Round roasts which had been marked down due to being close to the "use by" date. They were $3.35/lb. I've never cooked one on the BGE, so I bought one that was about 7.5 pounds.

I did some reading here on the forum and saw that most people cook them very rare and slice them thin the next day for sandwiches. That wasn't what we wanted, so I kept reading and this was what I finally did.

First I used my Jaccard tool to tenderize it as best I could.  I then injected it with a beef and vegetable broth.  Then I sliced some small cuts in it and stuck in some garlic and onions.  Put on some of my everyday seasoning (raw sugar, garlic powder, salt, pepper, thyme, etc.) Here is how it looked after being prepared;

I started up the egg and seared the roast on all sides.

I closed down the vents on the BGE and let it cool down after removing the roast.  I put in some Oak chunks and used a raised grid.  I put the roast back on when it got to about 275 and left it for 2 hours.  Internal temp was now about 115. 

I put the roast in a foil pan and added some more broth and wrapped it in foil and put it back on for about another 1.5 hours at 250 until the internal temp was 145. I know a lot of you like it much lower than that but we don't like it so rare.

Removed it from the BGE

and sliced it.

I was expecting it to be tough but it was really very good. I would definitely do this again and cook it to a slightly lower internal temp.

loco_engr

nice looking cook!