Smoking an eye of round roast

[krazy kris]

Not my first choice of meat to be smoking, but the old lady wants to try it. I have never smoked a roast. Already marinated it overnight. I am thinking 225 for 2.5-3hrs it's only a 3lbs roast. Does that sound right to anybody else? Any input?

[Baron Von Crowder]

Ive heard it could be done, but never attempted it myself. Id like to hear how it turns out.

[Silverback]

it's super lean, so you'll want to only smoke it to 140-150 degrees

so time means nothing, probe that sucker and you'll be good to go

Just make sure you let it rest after smoking, so that what little moisture it does have in it, will settle

[krazy kris]

it's super lean, so you'll want to only smoke it to 140-150 degrees

so time means nothing, probe that sucker and you'll be good to go

Just make sure you let it rest after smoking, so that what little moisture it does have in it, will settle

I plan on wrapping it in foil and putting it in a cooler for about an hour

[Silverback]

I wouldn't do that, it'll continue to cook, and you'll end up with well done eye of round.

you want that thing at medium, just let it sit on a cutting board for 15-20 minutes.

Then slice it for sammiches and it'll be good to go.

It won't be like a brisket, but will be more like a roast beef cooked slow for roast beef sandwiches, but smoked.

[krazy kris]

Awesome thanks

[krazy kris]

It surprisingly turned out very good, it tasted just like brisket
3lbs @ 225 for 2.5 hours

[bcoop]

That is a terrible picture and angle, but it looks really really dry to me. What internal temp did you cook it to?

[krazy kris]

That is a terrible picture and angle, but it looks really really dry to me. What internal temp did you cook it to?

144 was done all the way and still juicy

[Lone Sailor]

That is a terrible picture and angle, but it looks really really dry to me. What internal temp did you cook it to?

Well, it is an eye of round after all.