This was a 3lbs beef eye of round roast. This was also my first time cooking with particular cut of beer. I was a bit worried about this cook. We had company coming over and I read that these can get quite tough. Those fears went away as soon as I cut into it. It was tender and juicy, with a nice crust. It was rubbed with Weber beef rub and rested in fridge for 6hrs. I was torn between using my Weber kettle and my PBC. I went with the Weber because I wanted a little more control and predictability over the cook. I love my barrel, but sometimes its hard to guess a finishing time. Especially on something I have never made before. Set the kettle up for indirect cooking, snake method with 12 lit briquettes and a drip trey full of water. It cooked for 2hrs 50min, to an internal temp of 140. Pulled it off the grill and let it rest for 15min. It was medium well, but I was shooting for medium rare. So next time I will pull it a little earlier, l think about 135. Everyone liked it, said I should make that one again. Happy Memorial Day to all.
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