smoked eye round

Looking for a cheap cut of meat that’s great for smoking? Eye Round is a tough cut of beef that’s often prepared poorly turning out either too tough or too dry.

Smoked Eye Round w/ Au Jus

lb Eye Round of Beef

Beef Broth

Butter (4 ounces.)

tbsp Real Salt

tsp Coarse Ground Black Pepper

tsp Granulated Garlic

tsp Granulated Onion

trimming

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

Brine

Season

smoking

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.

wrapping

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.

continue cooking

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

resting and slicing

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.

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Smoked Eye Round w/ Au Jus

Top 1 smoked eye round recipes from across the web

The most viewed smoked eye round recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Smoked Eye Round w/ Au Jus

The most viewed smoked eye round recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine