Smoked Eye of Round Recipe
Cheap, easy dinner and lunch meat
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.