Smoked Eye

I smoked a few slabs and some chicken breasts yesterday, but the highlight was the lowly cut of Eye of Round. Not a typically glamorous or exciting cut of beef, it was left over from an earlier party and needed to be cooked. This one was marbled a little better than average, but not exactly the poster child for the cut of meat most likely to get smoked.

First seasoned with soy and some Frank's Red Hot and then sprinkled with salt, black pepper, garlic, mustard powder, ginger, coriander and a little sazon and finally wrapped and tied with bacon for moisture and extra flavor it came out pretty decent and way more tender than I expected. Smoked for about 90 minutes between 230-250 with a mix of hardwood charcoal and chunks of oak and apple, I pulled it at about 130 (prob. should have pulled at 125) and let it rest for a half hour. Sliced thin, chop up the bacon and serve with wife's fresh baked rolls, horseradish mayo, raw red onion and maybe some tomato. Nice sangwich.

EM:

That meat does look like it would make a fine sandwich. So too the 'sandwich pal' horseradish sauce. I haven't seen or noticed that brand around; is it generally available?

What did you do with the chicken breasts?

Antonius

Antonius,

The horseradish mayo is available at local Butera stores. The closest ones to the city are either in Norridge on 4411 N Cumberalnd or 4761 Nagle in Harwood Heights. Not a bad local chain for various ethnic (Mexican, Italian, Polish) specialties in the burbs with typically pretty low prices. Kind of a low rent Caputos if you get my drift. Steer clear of the seafood.

The chicken breasts: I brined overnight in salt, brown sugar, garlic powder, onion powder, and then rinsed and then coated with mustard, brown sugar, ginger, and s&p. They cook quick on the smoker.

For the beef I was kinda of trying to duplicate the beef on weck of Buffalo, but didn't have the forthought to have my wife bake the rolls with the standard salt and caraway.

tony g

Looks great, but I have to admit I was really hoping that based on the thread title, you threw a bunch of cow or lamb eyeballs on the smoker.

electric mullet wrote:I smoked a few slabs and some chicken breasts yesterday, but the highlight was the lowly cut of Eye of Round. Not a typically glamorous or exciting cut of beef, it was left over from an earlier party and needed to be cooked. This one was marbled a little better than average, but not exactly the poster child for the cut of meat most likely to get smoked.

First seasoned with soy and some Frank's Red Hot and then sprinkled with salt, black pepper, garlic, mustard powder, ginger, coriander and a little sazon and finally wrapped and tied with bacon for moisture and extra flavor it came out pretty decent and way more tender than I expected. Smoked for about 90 minutes between 230-250 with a mix of hardwood charcoal and chunks of oak and apple, I pulled it at about 130 (prob. should have pulled at 125) and let it rest for a half hour. Sliced thin, chop up the bacon and serve with wife's fresh baked rolls, horseradish mayo, raw red onion and maybe some tomato. Nice sangwich.

looks great..I smoke eye of rounds quite a bit..and yae I would pull it 125..let rest wrapped in foil for a bit..you will have some nice smoky au jus afterwards..sliced thin with horsey sauce and you have one awesome sandwich