Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Smokin Don on July 19, 2014, 02:26:00 AM
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Jul 18 2014
The beef you see getting brined is mostly brisket for corned beef or pastrami. I was looking for a recipe to brine some cheaper cuts of meat that might work on my rotisserie. I found a couple that was wet brine for eye of round. I found this one quite a few times across the net for dry brine. Since it looked like it had been tried more often I went with it. The cooking process looked like it would do better in my Traeger pellet smoker. I was used to doing eye of round high and fast and this was low and slow so hope it turns out.
I found an Angus eye of round Thursday morning, about 3 lbs. It was in a net sock, not sure why; I never had trouble with an eye of round falling apart. I got it rubbed with about 3 teaspoons of kosher salt; wrapped well in plastic wrap and in the fridge by about 8:30 am.
I then went down to our sons to help him install a picket fence. He had 4X4 treated lumber for posts and the fence was premade 4’ X 8’ panels. We had to keep the posts measured just right so took several measures for each post. We set the posts with quick-krete. We worked until 3:00 pm and did pretty well. We had 5 posts set and 2 sections of fence up. I went back down this morning and we got 2 more sections of fence up and two more posts set before noon. The son was doing all the digging; I was the supervisor!
At noon the roast had been in the fridge about 28 hours. I got the Traeger heated up on 180 deg. P4. I took the roast out and cut the net sock off and dried it well with paper towels. I seasoned it with fresh ground pepper. I heated my Lodge steel skillet on my outdoor burner and browned the roast in a little olive oil well on all sides; 3 minutes on the fat side and about 2 on the rest. I got it in the smoker about 12:15, fat side down. My Traeger was holding pretty close to 225 deg. grill level temp.
One hour in I inserted the temp probe and the roast was at 95 deg. IT. It was just a little after 2:00 when the roast hit 128 deg. IT. I shut the smoker off and turned on my manual fan to let the roast come to 135 deg. IT. It took about 10 minutes. Total time was about 2 hours. I let the roast cool about 20 minutes then wrapped in foil and in the fridge.
The kids dropped the grandson off to stay overnight while they went to Columbus for a night out. He likes veggies and rice so I planned on doing a beef and veggie stir fry over rice and would use some of the eye of round.
At 5:00 I got the roast out and cut 3 slices off for the stir fry. One slice I got a little thick, ¼ inch and thought it might be a little tough. Surprisingly it was very tender; almost as tender as sirloin. It was moist and the flavor was great for just using salt and pepper. This may be my go to method for eye of round in the future. I plan on slicing the rest up thin tomorrow for sandwiches. I will know more after re-heating for sandwiches. It was great in my stir fry and will post later.
The roast
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_7172401_zps5afb821a.jpg)
Brined, dried, seasoned and ready for the smoker.
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_7182404_zps75c874f8.jpg)
Searing
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_7182405_zpsb4877a53.jpg)
One hour in
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_7182406_zpsde32ac1c.jpg)
All done at 135 deg. IT
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_7182407_zps055c0a88.jpg)
Cooling
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_7182408_zps853fc737.jpg)
Slicing some for my stir fry
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_7182410_zpsa924da81.jpg)
Smokin Don
Original Recipe:
Dry brined eye or round roast
1. For a 3 1/2- 4 1/2 lb roast, they suggested 4 tsp of kosher salt and for a 2-2 1/2 lb roast 3 tsp.
1. Salt the roast, wrap in saran wrap and refrigerate 18-24 hours.
2. Pat dry the roast, rub with 2 tsp of vegetable oil (i used olive oil) and some freshly cracked pepper. Sear in hot skillet on all sides. This took me about 3 minutes per side in a hot cast iron skillet so it was deeply brown.
3. Add to wire rack in rimmed baking sheet and put in preheated 225 degree oven. Roast until thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours. Since my roast was smaller and i like my meat closer to rare, I took it out at 112 degrees which took about an hour.
4. Turn oven off, leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. As I said, I took it out at 125 degrees which took about 20 minutes.
5. Rest for 15 min and slice thinly.
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Nicely done Don. That is just the way we like our roast beef.
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That is some beauteous looking roast beef, nice job.
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Looks really good, Don! Looking forward to your stir fry!
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You can slice me some of that all day
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Looks awesome Don!
Time for a slicer ;)
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Perfect! :P
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Beautiful roast!
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Very nice and shows (yet again) that you're a stronger man than I. When an eye of round enters my house it almost automatically turns into jerky.
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Very nice and shows (yet again) that you're a stronger man than I. When an eye of round enters my house it almost automatically turns into jerky.
That was the most tender eye of round I ever fixed. I think it was the dry brine overnight doing low & slow. It could have been the meat too but will have to try this way again to see. I had a sandwich tonight from thin slices and was great! Don
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That EOR looks outstanding, great job. ;)
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Very nice. Never cooked eye round much cause it can be tough. They I got my little Chef's CHoice slicer and decided to cook one. Usually cook it on the Char Broil infra red to an internal temp of about 115, then I remove it and stick it in the fridge. Next day I cut and slice it. 115 sounds raw but it must continue to cook for a while cause I never ad a raw one.. Slices medium rare and I get slices down to 1/16th" and it makes great french dip sandwiches, cold roast beef sandwiches, or a family favorite, Thai Beef Salad.
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Made a many of them. Low and slow then sear til 135, great sammies and Kimmie won't touch it :D :D :D
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Excellent post, Don!
We've done a few eye of round roasts very similar to what you did, and we were equally surprised by the results. Not as tender as a more expensive cut, but a lot more tender than we'd anticipated.
I am convinced the secret is roasting & pulling them off to no higher than 130°-132°ish and letting them rest AT LEAST 30 minutes minimum, or until the temp peaks out and starts to drop and allows the muscle fiber to relax so it's as tender as possible.
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Don,
The eye round looks really good. I might take that eye round one step farther. Slice and put in the crock pot for some Italian beef. THAT makes some killer sandwiches, too!
Art
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Very nice and shows (yet again) that you're a stronger man than I. When an eye of round enters my house it almost automatically turns into jerky.
That was the most tender eye of round I ever fixed. I think it was the dry brine overnight doing low & slow. It could have been the meat too but will have to try this way again to see. I had a sandwich tonight from thin slices and was great! Don
Mr. and Mrs. ACW3, Hub, Big Dawg and myself recently ate at a BBQ shack in Lincolnton NC. They had the usual suspects - and everything was very very good. But...brisket was absent from the menu, to they had "sliced beef". So - I tried it. It was eye of round. lean - but not dry. It had a fantastic beefy-sirloiny flavor and an awesome smoke profile. Could have knocked me over with a feather. REALLY GOOD... I would have not thought it possible.
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Perfectly done, just the way I like mine