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.

Happy Q'en,
BBQ

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

In alt.food.barbecue, 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.


I like to grill eye of round roasts. I roll it around on a hot grill
until the whole outside is seared, and then move it to the cool side of
the grill until the center is 120 or so. After it rests, slice it paper
thin.

--
....I'm an air-conditioned gypsy...

- The Who

I cooked a beef eye round to 190 internal and it took approx. 1.5 hrs
per #. I think brisket is used for corn beef from some of the other
posts.


I have included a web link to the 8.8 # eye of round i smoked.

http://mysite.verizon.net/imagelib/s...%20eye%20round

the beef was fork tender and delicious.

hope this helps,
Howard in Baltimore hoping for the Ravens to Kick some Tennessee Titan
butt !!!!!




On Tue, 30 Dec 2003 05:21:34 GMT, 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.
>
>Happy Q'en,
>BBQ

Howard

Steve Wertz wrote:
> On Tue, 30 Dec 2003 05:21:34 GMT, 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.
>
>
> Eye of round is not a good choice for low and slow (or corned) unless
> you're making jerkey.
>

I am considering mixing my own brine and Q'en it at 325° if thats what
it takes. I have other meat in the freezer for making jerky. Just need
to get my dehydrator back :-).

Happy Q'en,
BBQ

> -sw

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

wrote:

> In alt.food.barbecue, 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.
>
>
>
> I like to grill eye of round roasts. I roll it around on a hot grill
> until the whole outside is seared, and then move it to the cool side of
> the grill until the center is 120 or so. After it rests, slice it paper
> thin.
>

Thank you. Sounds very rare to me. Nothing wrong with that. The
thinner the better for me.

Happy Q'en,
BBQ

Howard Lee wrote:

> I cooked a beef eye round to 190 internal and it took approx. 1.5 hrs
> per #. I think brisket is used for corn beef from some of the other
> posts.
>
>
Thank You. Corn beef brisket is very common in these parts too. Though
I have heard that eye of round, though more expensive, is a great meat
to make corn beef from. Perhaps it is because of it slicing better.

Brisket, you need to continue to flip it around often to cut against the
grain. Eye of round looks like a log and you just start at one end and
slice away. Very minimal waste.


> I have included a web link to the 8.8 # eye of round i smoked.
>
> http://mysite.verizon.net/imagelib/s...%20eye%20round
>
> the beef was fork tender and delicious.
>
> hope this helps,

Yes it does. Thank you.

> Howard in Baltimore hoping for the Ravens to Kick some Tennessee Titan
> butt !!!!!
>

The Vikings must be one of the laughing stocks of the NFL this year. Not
into football anymore this year. Though when the Super bowl comes, I
may get into it for the BBQ/Social stuff. Good luck with your Ravens.

Happy Q'en,
BBQ

>
>
>
> On Tue, 30 Dec 2003 05:21:34 GMT, 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.
>>
>>Happy Q'en,
>>BBQ
>
>
> Howard

bbq wrote:

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

I like it the way it tastes that way, and it looks good too. It's not
a requirement by any means though. Feel free to skip that step.

>> 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?

To my taste the 130-135 F range is medium rare, and below that
is rare.

> 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.

Got it. Sounds great, and I'd sure like to hear how it comes out.

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