7 lb. beef chuck eye of round roast
- Thread starter Craig C
- Start date
Darryl - swazies
TVWBB Diamond Member
What are you trying to do with the final product.......?
This cut is insanely lean if I remember right.
Craig C
TVWBB Fan
Would like to have shredded beef bbq
TonyUK
TVWBB Guru
There are conflicting opinions on whether round is suitable for shredding or not.
I have never used a cut so lean for shredding as there is no fat to keep it moist. I take it to 125IT and slice it, or make jerky out of it.
But if the cut you have has some nice marbling then you could get it to 200-203IT & shred it.
Do you have a pic of the roast Craig? Then you may get a more definitive answer..
I have never used a cut so lean for shredding as there is no fat to keep it moist. I take it to 125IT and slice it, or make jerky out of it.
But if the cut you have has some nice marbling then you could get it to 200-203IT & shred it.
Do you have a pic of the roast Craig? Then you may get a more definitive answer..
Darryl - swazies
TVWBB Diamond Member
Well.....let me just start with telling you there are tons of people on here with more knowledge than myself.
I make pulled beef all the time, but I generally only use the most fatty / marbled pieces of beef I can find for pulled beef.
Gerenerally a chuck roast of some sort around 5 pounds makes a nice cook for me...it takes most of the day and can be held for a few hours if needed.
I have used eye of round before as well.....
I used that cut for Italian beef sandwiches and other sadwiches that are similar....where you dont want to chew through fat on a sandwich.
A lean cut cooked to medium or less and then shaved thin makes for a nice eat on a sandwich.
I have never tried to pull a eye of round roast.....if it looked like this ( below pic ) then there may be issues with it when it comes time to pull....but again I have never tried to pull this. It may or may not......either way nothing will pull unitl you cook it to about 200 degrees.....
So if it does not pull it will be an overcooked piece of beef that I am not sure what you can do with what is left besides maybe soup or something.
Close up pictures of your meat........will help us advise.
I make pulled beef all the time, but I generally only use the most fatty / marbled pieces of beef I can find for pulled beef.
Gerenerally a chuck roast of some sort around 5 pounds makes a nice cook for me...it takes most of the day and can be held for a few hours if needed.
I have used eye of round before as well.....
I used that cut for Italian beef sandwiches and other sadwiches that are similar....where you dont want to chew through fat on a sandwich.
A lean cut cooked to medium or less and then shaved thin makes for a nice eat on a sandwich.
I have never tried to pull a eye of round roast.....if it looked like this ( below pic ) then there may be issues with it when it comes time to pull....but again I have never tried to pull this. It may or may not......either way nothing will pull unitl you cook it to about 200 degrees.....
So if it does not pull it will be an overcooked piece of beef that I am not sure what you can do with what is left besides maybe soup or something.
Close up pictures of your meat........will help us advise.
Last edited:
Bob Bailey
TVWBB Guru
Chuck and eye of round come from opposite ends of the steer. Which one do you have? Eye of round is very lean. Chuck has plenty of fat, making it a good candidate for shredded beef.
AndyK
TVWBB Wizard
I hardly ever if ever buy that cut of meat.
I have seen a vid of that cut bbq’d to make roast beef and that looked awesome.
I think a roast beef cook might have a better success ratio than a pulled beef cook if I was doing them.
I’m not saying it can’t be done but rather why when there are other options.
Sam the cook guy has a good vid on roast beef
I have seen a vid of that cut bbq’d to make roast beef and that looked awesome.
I think a roast beef cook might have a better success ratio than a pulled beef cook if I was doing them.
I’m not saying it can’t be done but rather why when there are other options.
Sam the cook guy has a good vid on roast beef
Bob Bailey
TVWBB Guru
Both top & bottom round are great for making lean corned beef, pastrami & jerky. That's about all I use either for.
Jonas-Switzerland
TVWBB Fan
Roast beef! Good quality round can punch above its price class. Imo shredded beef is better with the classic stew/braise cuts like a chuck.
TonyUK
TVWBB Guru
Craig.
If the cut of beef you have is anything like the pic that Darryl posted, [called silverside over here], then taking it anywhere north of 140IT on the smoker you'll end up with boot leather. Cook it [slow on the smoker] to 125IT and you'll have fantastic roast beef. Or as timothy says above a Dutch oven or crock pot slow cook would be better.
If the cut of beef you have is anything like the pic that Darryl posted, [called silverside over here], then taking it anywhere north of 140IT on the smoker you'll end up with boot leather. Cook it [slow on the smoker] to 125IT and you'll have fantastic roast beef. Or as timothy says above a Dutch oven or crock pot slow cook would be better.