John Bridgman
TVWBB Super Fan
Eye of Round was on for $2 a pound yesterday, and the weather was nice, so I picked one up on the way home (I was in a hurry or would have got more 
). I was planning to try cooking it "Italian Beef" style on the Performer but while looking for ideas I ran across Mrs. O'Leary's Cow Crust at amazingribs.com and figured I'd try that:
http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html
The cooking instructions on a nearby page (which I can't find right now) were intended for fattier cuts of meat than eye of round, but they lined up pretty well with what seemed to be "best practices" for the cut -- cook slowly to rare or medium rare, either by starting in a hot oven then sitting for a couple of hours with heat off, or by starting at low temp then searing at the end. I figured I would try start low / reverse sear on the WSM.
Rubbed and in the fridge waiting for tomorrow :
After being on the smoker for 30 mins at 250-ish dome temp :
Reached ~110 after 1-1/4 hrs, searing on coals :
After searing internal temp was around 120, let it rest before slicing :
Internal temp didn't get much over 125, but that seemed to be in some people's range for medium-rare so cut open ready for slicing :
More rare than I like but not too much so, figured I'd slice this chunk and put the rest back on the smoker for another 15 mins :
Came out pretty good, particularly the thinner slices (I was playing with thickness) :
Another pic without flash to show colour more accurately :
Off to slice up the rest then it's Sandwich Time.
). I was planning to try cooking it "Italian Beef" style on the Performer but while looking for ideas I ran across Mrs. O'Leary's Cow Crust at amazingribs.com and figured I'd try that:http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html
The cooking instructions on a nearby page (which I can't find right now) were intended for fattier cuts of meat than eye of round, but they lined up pretty well with what seemed to be "best practices" for the cut -- cook slowly to rare or medium rare, either by starting in a hot oven then sitting for a couple of hours with heat off, or by starting at low temp then searing at the end. I figured I would try start low / reverse sear on the WSM.
Rubbed and in the fridge waiting for tomorrow :
After being on the smoker for 30 mins at 250-ish dome temp :
Reached ~110 after 1-1/4 hrs, searing on coals :
After searing internal temp was around 120, let it rest before slicing :
Internal temp didn't get much over 125, but that seemed to be in some people's range for medium-rare so cut open ready for slicing :
More rare than I like but not too much so, figured I'd slice this chunk and put the rest back on the smoker for another 15 mins :
Came out pretty good, particularly the thinner slices (I was playing with thickness) :
Another pic without flash to show colour more accurately :
Off to slice up the rest then it's Sandwich Time.
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