bbq wrote:

> How long should I expect an Eye of Round take to BBQ or smoke cook it? I
> am wanting to make cornbeef from it. Any tips or advice is welcome.

Round roast is right on the border of acceptable tenderness. I dry
age for them a week which helps make them tender enough.

I roll and tie it, sear it, and smoke it at 250 F to about 130 - 135 F
internal. Serve it sliced very thin. It's very good cold the next
day.

I checked my notes and a 2 lb 2 oz cut took an hour and 10 minutes
to hit 130 F. YMMV. Don't cook by time, cook by internal temperature.

BTW, I don't think you mean corned beef, do you? That's cooked by
simmering in water, not by smoking. It's also cured. Maybe it's
a regional terminology difference here.

--
Reg email: RegForte (at) (that free MS email service) (dot) com