Originally posted by D. L. Whitehead:
Wonderful smoke Bill!!!
Since I'm pretty much responsible for this smoke, the burning questions are: Did you like it? Did it pretty much live up to your expectations? Are you going to do it again? Would you recommend it to someone else?
<span class="ev_code_BLUE">Thanks D. L. I loved it !! As did my wife. My son (11 tomorrow) liked it (he’s a very picky eater and hates to try new stuff) and my 7 YO daughter has been on a vegetarian kick for the last week so she had sketti (where do kids get this from???). I really didn’t know what to expect but thought it would be more like roast beef. “I’ve” never cooked an EOR before but will definitely do it again. I might try a higher heat next time though. The texture of the EOR is similar to a pork loin so I wonder if brining might help? Also, this was prepped right out of the fridge and I wonder if allowing it to come up to room temp might help as well… And yeah, I would definitely recommend this to others.</span>
I think I estimated about 1 to 1-1/4 hours per pound. Yours came out to about 1.32 hours per pound. That's pretty close. The roasts of similar weight that I cook are usually somewhat longer and thinner than the one you cooked. Shape and physical size important factors and might explain a little of why yours took a bit longer. Plus, you undoubtedly controlled the heat better than I do on my grill. And, there might be some other slight differences in cooking between a WSM and a OTG.
<span class="ev_code_BLUE">There were 4 to choose from in the cooler (Sam’s) and this was the largest. I was looking for more of a roast cook vs. a loin type cook which is why I chose this one. Yeah, the bbq guru does a great job in controlling the WSM.</span>
As you said, it wasn't as moist as you had hoped, but not as dry either. Eye of the round is about 73 percent water raw. If I remember correctly, they are about 7 percent fat. Often, what we think of as moisture is confused with juiciness. Since the cut is so lean, it won't be very juicy. Juiciness is related to fat content. Being less juicy may make one think it is less moist--but, it really is not less moist. One can see that in your photos and in mine--eye of the round done this way is moist and not dry. I've never smoked one that wasn't moist and yours really looks quite moist too.
<span class="ev_code_BLUE">That’s a lot of water so maybe brining won’t help that much.. I’d still like to try it though.</span>
I don't think there was ever a better choice for a lean piece of meat than a low and slow smoked eye of the round.
Did it shrink much?
<span class="ev_code_BLUE">Not really. That 1st pic shows it pretty much the same size as when it went on and the finished product wasn’t that much smaller.</span>
It looks like you did an outstanding job in preparing this meat. I truly hope you enjoyed it!
<span class="ev_code_BLUE">All I had to do was trim some left over fat cap off the bottom .. The part you see is the way it was out of the package. I did enjoy it very much and will be making a couple sammiches shortly.
Thanks again for all the help and inspiration.
Bill</span>
. Fired the WSM up with original Kingsford and brought her up to 225º with the bbq guru. Put the roast and 2 fatties on and threw a packet of apple/cherry pellets on the coals. Pulled the fatties off after 3 or so hours.
