Beef Eye of Round Recipe Conversion for Egg Cooking

Unknown

Would appreciate any help with converting this recipe to the egg. I have two concerns:
1. The recipe is designed around a 350 degree cook - I want to cook it between 200 and 225 (Grill temp)- How long do you think I should target the cook for at low temp?
2. The recipe calls for between 3 and 4-1 inch cuts in the eye of round. I am concerned that this might lead to excessive mositure loss.[p]Any speculation would be greatly appreciated.[p]Cut
Marinade / wet rub
8 garlic cloves
1 jalapeño pepper, seeded
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon coarse-grain salt
1 tablespoon olive oil
1 (4.5-pound) eye of round roast
Garnishes: fresh cilantro sprigs, lime wedges[p]
Process first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides.
Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours. Unwrap roast; place in a 13- x 9-inch pan.[p]Bake, covered, at 325° for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180°. (Meat will not shred below this temperature.) Let stand 10 minutes before shredding or chopping. Garnish, if desired. Serve with corn tortillas, sour cream, Pico de Gallo, and Citrus Onions, if desired.[p]Sides:
Corn tortillas (optional)
Fat-free sour cream (optional)
Pico de Gallo (optional)
Citrus Onions (optional)

BBQfan1

Cut,
I dunno man...
I really like the sounds of that wet rub and time and temps for the method described don't sound too far off, but....
- is eye of round the best cut for 'shredded' beef? It's very lean, but proteins are tightly coiled (it's tough). On the plus side, cutting the slits won't affect moisture loss much since not much internal fat/juices to lose.
- It's cooked in covered atmosphere, so you really may as well use the oven, since it's not going to benefit from smokey environment of the Egg, right?
- 180 finished internal is either a low temp for shredding and/or a high temp for cooking lean, unmarbled beef. It's like a Catch-22 situation... Probably why it is in a moist, steamy setting (covered dish) that's used in original recipe.
My suggestion:
If you have already purchased the eye of round, do this recipe, but cook indirect over a water-filled pan til 135-150 MAX and serve on buns, not as a fajita type meat filling OR get a cut with some fat, such as a chuck roast, apply the marinade and then cook longer and slower til it truly is a moist, shreddable meat at 195-205 internal or so.
I could be wrong about this recipe and it could actually be as good as advertised (was it advertised as being good? LOL), but as someone who's cooked a few pounds of beef, the above are the flags that popped up for me...
Qfan

Unknown

BBQfan1,[p]Good points[p]It came for Southern Living and they had pictures of the actual dish and they had pulled it.[p]I would not want to cover it as they discussed - I was thinking more of Butt type set up (Plate setter / pan of water underneath - seems like this would still keep plenty of moisture. [p]Would you low and slow it or should I stick with the higher temp since I am not looking at a piec with a large amount of internal fat.[p]Thanks,[p]Mike

QBabe

Cut,[p]We did an eye of round like a pit beef a little while back. It's really VERY lean. I'd be afraid to low and slow it, especially if you're trying to take it to pulling temps (>180°).[p]I'd go with the hotter, faster temps and pull it at a much lower internal, like Qfan suggested, or I'd do it in a covered dish like in the recipe, so all that moisture drips down onto the meat. Although I'd leave the cover off for the first 30 minutes so some smoke flavor can get in there.[p]Tonia
:~)

JM3

Cut,[p] I've cooked eye of round several times. Direct at 350 until internal hits 135. If you are afraid of burning the paste cook indirect. Maybe at 400-425 to help form a crust. I think eye of round is too lean to cook to internal pulling temp.[p]John

Unknown

QBabe,[p]Maybe in a dutch Oven on the egg - lid off as you say?[p]Mike

BBQfan1

Cut,
Well, I hear Southern Living is pretty good, so I won't question the 180 pullable, but, dang!, that sounds low for pullable beef.
How about, as Tonia suggested, a short sear/smoke session, then into a covered pot/dutch oven. Complete at high temp til 180. Drag a fork across it and actually see if it will pull.
If it does, carry on with the recipe. I think that marinade/rub recipe is great, so even if a little chewy, the flavor should be there. Can't imagine a piece of eye of round set you back so far that you can't just write it off as 'something I tried once' if it's not as advertised, eh?
Post yer results!
Qfan