7 lb. beef chuck eye of round roast

[Craig C]

Howdy everyone! What's the best way to smoke and what temp. do I want? I've never done this cut before.

 

[Darryl - swazies]

Howdy everyone! What's the best way to smoke and what temp. do I want? I've never done this cut before.

What are you trying to do with the final product.......?
This cut is insanely lean if I remember right.

 

[Craig C]

What are you trying to do with the final product.......?
This cut is insanely lean if I remember right.

Would like to have shredded beef bbq

 

[TonyUK]

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..

 

[Darryl - swazies]

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.

 

[timothy]

To make it shreadable or pulled you would have to braise it in a DO or crock pot. It's too lean to do a well done dry heat method IMO.

 

[Bob Bailey]

Would like to have shredded beef bbq

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]

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

 

[Bob Bailey]

Both top & bottom round are great for making lean corned beef, pastrami & jerky. That's about all I use either for.

 

[Jonas-Switzerland]

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]

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.

 

[BLever]

I'm kinda with everyone else here. I have followed The Wolfe Pit's method for years with much success.

 

[Rick P]

As a Marylander, I'm obligated to tell you to make Pit Beef! In a nutshell, season & slow smoke until the internal temp hits about 115-120...then crank up the fire to warp 10, (warp 11 if you can), then sear it on all sides until it hits ~ 130-135. Rest for 20-30 minutes, slice it as thinly as possible, (a slicer is best if you have one), against the grain and pile it on a kaiser roll that's been slathered with horseradish and BBQ sauce. Don't forget to add some thinly cut onions. It's easy to make. Google it.

 

[DanHoo]

@Craig C , the key question we have... Is it a

Beef Chuck Roast
or
Eye of Round Roast

Completely different cuts and the cook will depend on which one you have.

 

[timothy]

Or if it's a chuck eye roast, which is perf for pulling.

 

[Darryl - swazies]

Craig has been around 20 years and has under 200 posts.....he is done here I think.

 

[Craig C]

Here is what I've got.

 

[Craig C]

Craig has been around 20 years and has under 200 posts.....he is done here I think.

?

 

[Darryl - swazies]

?

There you are....it was a week since we heard from you.
Thought this cook was for last weekend.

They have different names for a handful of cuts that get called something different in the USA vs up here....
Not sure what that cut is but it does look pretty fatty....looks like it may work for pulling.
Might need some trimming on the thick fat caps on the ends it looks like as well.......

 

[Craig C]

There you are....it was a week since we heard from you.
Thought this cook was for last weekend.

They have different names for a handful of cuts that get called something different in the USA vs up here....
Not sure what that cut is but it does look pretty fatty....looks like it may work for pulling.
Might need some trimming on the thick fat caps on the ends it looks like as well.......

Curious as to why you would comment on the length of time and number of posts I've had?