Remove the Fat Cap from the Eye of Round
The main reason for removing the exterior fat is because it won’t render with how we’re cooking it.
Any small bits of silver skin that remain aren’t a huge deal since this is sliced so thin.
Dry Brine the Eye of Round with Kosher Salt Overnight
Liberally salt all surfaces of the meat.
Dry brining has 4 main benefits:
- Decreases moisture loss
- Improves flavor
- Improves crust
- Makes the meat more tender
I used roughly 2 tbsp of Diamond Crystal Kosher salt.
If you’re using Morton’s, use 1 tbsp.
The Next Day, Season the Meat
Combine in a bowl:
- 1.5 tbsp of 16 mesh black pepper
- 1/2 tbsp garlic powder
That’s it.
You can get creative though.
Since we’re slicing so thin you’ll only get a small strip of the crust so you can be quite liberal.
Get Your Smoker to 225 – 250F
Put the meat on the smoker indirect – probe the thickest part of the meat.
I also used post oak and added a new chunk every 45-60 minutes.
If you’re after a stronger smoke flavor, I’d suggest using Hickory or pecan.
If you’re after a lighter smoke flavor, use a fruit-wood like cherry, peach, or apple.
Take the Roast Off the Smoker 10-15F Below Your Target Temperature
My goal is 135F so I took the eye of round off at 120F.
This took 1 hour and 37 minutes.
Rest for 5-7 minutes as you prepare your skillet.
Heat a Heavy Bottomed Pan Over Medium-High Heat
Add a cold neutral oil to the hot pan – I used grapeseed.
Wait for the surface to shimmer and then put your roast in the pan to sear.
Sear for 30 seconds, flip and sear on the other side for 30 seconds.
Repeat until you’re happy with the exterior – roughly 2-3 minutes per side.
This process of searing only increased the internal temperature by 3F.
To get to my goal of 130F, I then put the seared eye of round roast back on the smoker until it hit 130F.
I do no recommend cooking eye of round above medium (140F+).
Doing so will make the meat quite tough and dry.
Rest the Eye of Round for 10 Minutes
When resting, you don’t need to cover with tinfoil as doing so will just ruin the crust you built when searing.
Through resting, the internal temperature went from 130-135F.
Slice the Eye of Round Thin and Against the Grain
Cutting against the grain with an eye of round looks like the below:
After doing so you can eat and enjoy!
This meat was being used for Dinner and the leftovers were used for fried egg on toast and for roast beef sandwiches with horseradish cheese (my breakfast and lunch).
Smoked Eye of Round Recipe
Ingredients
Dry Brine
- 2 tbsp Diamond Crystal kosher salt apply liberally
Dry Rub
- 1.5 Tbsp 16 Mesh Black Pepper
- 1/2 Tbsp Garlic Powder
High Heat Cooking Oil
- Grapeseed Oil
Instructions
Trim and Dry Brine Meat
- Remove meat from packaging and pat dry with paper towel.
- Use a sharp knife to trim exterior fat and silver skin. The goal being to remove all the fat. Small amounts of silver skin aren't a huge deal.
- Apply a liberal amount of Diamond crystal kosher salt to the meat. After doing so, put the meat in your refrigerator to dry brine overnight.2 tbsp Diamond Crystal kosher salt
Dry Rub Meat
- The next day, apply your dry rub to the meat. Again, apply liberally as you're slicing super thin at the end.1.5 Tbsp 16 Mesh Black Pepper, 1/2 Tbsp Garlic Powder
Get Your Smoker to 225-250F.
- Go super low as it's a small roast. Add your favorite hardwood every 45-60 minutes – I used post oak.
- The goal is to reach 10-15F under your target temperature and to take it off. My goal is 135F, so I smoked until it reached 120F. This took 1 hour and 37 minutes
Sear the Meat
- Once at 120F, take off to rest and prepare your skillet to sear.
- Heat a heavy bottomed skillet to medium-high eat.
- Add a high heat cooking oil to the hot pan – I used grapeseed.
- Once the oil starts to shimmer, sear your meat.Flip every 30 seconds or so to a new side. You just want to get the outside dark. I did this for roughly 2-3 minutes per side.
Finish in the Smoker
- The above process increased the internal temperature by 3F. Put back in your smoker until the internal temperature is 5F below your target. I took mine off at 130F.
Rest the Meat for 15 Minutes
- While resting the internal temperature increased to 135F.
- Then slice the meat thin and against the grain.
2 comments
Judy McClain
Super straightforward recipe and lots of useful information, thanks Dylan!
Dylan Clay
Happy to help Judy!