Beef Eye Round Roast - Direct or Indirect?

GirlyEgg

I've got a 4.8 pound beef eye round roast... do I cook direct or indirect and what egg temp?

Thanks!

p.s. Still perfecting Eggfest menu/cook... heading to the Dekalb Farmers Market today to get some beets!

mad max beyond eggdome

make "pit beef" ....real simple. ..dust it real heavy with something like dizzy cow lick or red eye express (red eye is great on this if you have it) or even simple garlic/salt/pepper. .. . set up egg indirect with a nice hunk of hickory or oak. . .375 degrees on dome temp. ... will only take about 1 1/2 hours or so to hit 130 internal temps. ...

trick then is to really thin slice it. .."shave" it so that it is nice and tender (eye of the round is a tough hunk of cow and if you slice it thick its really chewy no matter how you cook it) .... serve it up on kaiser rolls with raw onions and bbq sauce and/or horseradish . .. good stuff!!

Fidel

I do it just like Max explained, but I also cut a few deep slits in the roast and stuff in half garlic cloves, then cover the roast with bacon.

Makes for some great sliced roast beef sammies...




Be sure to let it rest before slicing, you can see how tightly it draws up as it cooks - the garlic is squeezed out in this photo. I let mine rest, tightly wrapped, in the fridge overnight before I slice it to get some really thin slices.