Smoked Eye of Round Roast
An eye of round is trimmed, coated in an amazing dry rub and smoked to a perfect Medium Rare. This is a Quick, Easy and Delicious recipe for you pellet grill!
Ingredients
- 2.5 lbs Eye of Round Roast
- 2 tbls yellow mustard
- Dry Rub Ingredients
- 3 tbls salt
- 1 tbls smoked paprika
- 1 tbls chili powder
- 1 tbls black pepper
- 1 tbls brown sugar
- 1 tsp granulated garlic
- 1 tsp granulated onion powder
- 1/2 tsp celery powder
- 1/4 tsp Accent (MSG)
- Beef Baste Ingredients
- 1/4 cup cider vinegar
- 1 tbls Worcestershire sauce
- 1 tbls Teriyaki sauce
Instructions
- Trim the eye of round to remove surface fat and silverskin.
- Apply a thin coat of yellow mustard all over the beef.
- Combine the dry rub ingredients and mix well.
- Liberally season the eye of round with the dry rub on all sides.
- Let the rub melt into the beef for at least 30 minutes.
- Set your smoker to 225F using hickory.
- Smoke the beef for about 90 minutes or until the rub has set into a crust.
- Combine the Beef Baste ingredients and mix well.
- Baste (or spray) the eye of round with the Beef Baste every 10-15 minutes.
- Continue smoking the beef until it reaches an internal temperature of 130-135F. Total cook time will be around 2 hours.
- Remove the meat from the smoker and slice thinly across the grain.
Notes
I am a HUGE fan of cooking eye of rounds to Medium Rare. I know that there are several recipes that cook the roast to over 200F but I have found the results to be "Hit or Miss" using that technique.
This roast slices even better after a night in the refrigerator and makes some of the beast roast beef sandwiches you will ever eat.