Eye round usually has a reputation for being tough because it’s so lean. Most people seem to roast it hot or use it for deli style roast beef.
I tried treating it more like a smoked roast and slicing it thin. The flavor from the smoke was great, but it definitely feels like there’s a very small window between perfect and overcooked.
Now I’m curious how others approach this cut.
Do you usually smoke it, roast it hot, reverse sear it, or do something else?
by Intelligent-Let-2527
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Pretty sure I have used it for jerky before. Cut about 1/4″ thick, 3.5 – 5hr cook
AWESOME for jerky.