Reg wrote:

> 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.
>

Is the searing an important part? I do like it very thin and bought a
slicer primarily for this purpose.

> 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.
>

Would you call that rare?

> 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.
>

Yes, I do mean corned beef. AFAIK, you make corned beef by putting it
in a brine for whatever length of time suits you. You than have corn
beef. And there are several methods to cooking a corned beef. In my
house, it will NOT be simmered in water. It will be cooked in the oven
or my kettle. Preferably kettle.

Thanks for the information.

Happy Q'en,
BBQ