Smoked Eye of Round Recipe
This mouthwatering smoked eye of the round recipe comes together in just a few easy steps.
Equipment
- Z Grills Pellet Smoker
- Z Grills OAK Wood Pellet
Ingredients
- kosher salt
- black pepper
- brown sugar
- garlic powder
- onion powder
- olive oil
Instructions
Make the Rub
- This crave-worthy rub is made from a combination of kosher salt, black pepper, brown sugar, garlic powder, and onion powder. We will use olive oil for the binder.
Clean the Meat
- Give your eye of round a quick pat-down, then use a filet knife to remove any fat or silverskin from the roast (technique-wise: imagine you’re skinning a fish). Seeing that this is lean roast beef, you aim to remove around 95 percent of the fat.
Apply the Rub
- We recommend slicing off the thinnest part of the roast and cooking it separately. (If you try to cook the entire thing at once, the thin part will overcook.) Then, rub olive oil over all sides of the beef and cover with your steak rub. If you have some leftover rub, don’t worry—it will keep in your pantry until next time.
Smoke the Eye of Round
- Preheat your pit to 250°F. If your pit isn’t ready yet, the rubbed roast will keep it at room temperature for about 30 minutes. Fill a water pan with one cup of water, Better than Bouillon beef base, and one or two onions sliced thick. Then, place the roast directly onto the grill grates with the water pan right below. Smoke the eye of round roast until its internal temperature reaches at least 120°F (this is rare to the medium-rare range). After reaching your desired temperature, let the meat rest for 10-20 minutes before slicing it.