![\"Smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Eye-of-Round.jpg\")
<\/figure>\n\n\nUnderstanding the Eye of Round Roast<\/h2>\n\n\n\n
The first thing that I want to get into<\/a> is what the eye of round roast actually is. After all, this isn’t the most popular cut of meat around and I would like to show what it is all about before moving onto the recipe.<\/p>\n\n\n\n It comes from the round subprimal cut, near the rump and legs. The muscles in this part of the body get quite a bit of exercise. As a result, this eye of round roast beef ends up being quite lean and tough.<\/p>\n\n\n\n This may sound off-putting, but when cooked properly, the eye of round roast is a flavorful and delicious dish. So, let’s figure out how to make this smoked beef<\/a> to perfection!<\/p>\n\n\n\n And, as an added bonus as far as nutrition, calories, and saturated fat content goes, this cut scores pretty well!<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n As I mentioned, this cut of meat can be pretty dry and tough. This is why many people wonder if it can benefit from some brining.<\/p>\n\n\n\n Now, as long as you pay close attention to the smoking process, you should be able to get this dish just right. However, brining it beforehand certainly can’t hurt, you simply have to prep the eye of round roast beef earlier.<\/p>\n\n\n\n While you can use a wet brine, I would say that you are better off with a dry brine, particularly when dealing with larger cuts. All you have to do is to sprinkle kosher salt on every inch of the meat and place in the refrigerator for 8 hours or even overnight.<\/p>\n\n\n\n Then, simply take out and continue with your preparations as dictated by the recipe.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Preheat the smoker to 225 degrees F.<\/p>\n\n\n\n Trim any excess fat or silver skin from the eye of round roast.<\/p>\n\n\n\n Combine all the ingredients of the herb seasoning in a bowl.<\/p>\n\n\n\n Apply liberally to the roast. You can use a pastry brush if you like but make sure that the entire cut is coated in an even and thick layer of the paste.<\/p>\n\n\n\n Place the eye of round roast in the smoker and smoke until the internal temperature reaches 125 degrees F. This may take anywhere from an hour and a half to 3 hours so monitor temperature closely.<\/p>\n\n\n\n Take the meat out and place on a cutting board. Let rest for 45 minutes.<\/p>\n\n\n\n Here are some tips for getting the eye of round roast ready for the smoker:<\/p>\n\n\n\n For this recipe, I have used a 5lb cut of beef. This is great for a larger crowd so if you only want enough meat for a one off dinner, then you may want to consider using a 2.5lb to 3lb cut.<\/p>\n\n\n\n This can also be a good option if you want to cut down on smoking time. Prep two smaller eye of round roasts and you can have the same amount of meat ready in a shorter period of time.<\/p>\n\n\n\n Just make sure to keep a close watch on the temperature of each hunk of meat. Don’t presume that they are smoking at the same rate. With these beef roasts, you really can’t run the risk of overcoming them.<\/p>\n\n\n\n And naturally, you will also need to increase the amount of herb seasoning accordingly.<\/p>\n\n\n\n Usually when smoking beef, I am all about the dry beef rub. As you will have seen with this recipe, though, I have used an oil-based paste instead, so what gives?<\/p>\n\n\n\n Well, the reason that I did this has to do with the particular texture of the eye of round cut. As it tends to be on the drier and tougher side, I found that a wet paste, in particular one containing oil helps to retain moisture and taste a bit better.<\/p>\n\n\n\n Now, does this mean that you can’t use a dry rub? Not at all! It is all down to personal preference. You can make one up with kosher salt, garlic powder, onion powder, black pepper, etc.<\/p>\n\n\n\n![\"eye](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/eye-of-round-roast-plated.jpg\")
<\/figure><\/div>\n\n\n\nShould You Brine Eye of Round Roast?<\/h2>\n\n\n\n
Smoked Eye of Round Roast Recipe<\/h2>\n\n\n\n
Ingredients<\/h3>\n\n\n\n
![\"pouring](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/pouring-sauce-on-smoked-meat.jpg\")
<\/figure><\/div>\n\n\n\nHerb Seasoning<\/h4>\n\n\n\n
Method<\/h3>\n\n\n\n
Step 1<\/h4>\n\n\n\n
Step 2<\/h4>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Step 4<\/h4>\n\n\n\n
Prepping the Eye of Round Roast<\/h2>\n\n\n\n
Roast Size<\/h3>\n\n\n\n
Seasoning Paste vs. Dry Rub<\/h3>\n\n\n\n
![\"round](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/round-charcoal-bbq-grill.jpg\")
<\/figure><\/div>\n\n\n\n![\"roast](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/roast-beef-burger.jpg\")
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