Smoked Eye Round w/ Au Jus

Step 1

Trim any excess fat of the eye round and remove any silver skin.

Step 2

For Brine Instutions See Recipe Below

Step 3

Combine Salt, Pepper, Onion and Garlic

Step 4

Pat Brined Beef dry and  season the Eye Round with spice blend. Smoke at 225 degrees for 3-4 hrs. Until beef reaches 160-170 degrees F.

Step 5

Remove Eye Round from smoker and raise temperature to 300 degrees F. Double Wrap the Eye Round in aluminum foil with a ½ cup of beef broth and ½ stick of butter added in. Re insert probe and return to the smoker.

Step 6

Cook beef for 3-4 more hrs depending on size until beef reaches an internal temperature of between 205-210 degrees F.

Step 7

Open the top of the foil to let the beef rest in the juices until it cools to about 150 degrees F. Before slicing into ¼ inch slices. Pour off the au jus and serve alongside the Eye of Round.